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Dairy Free Banana Bread

By rosieposie161 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
A dairy free alternative, which tastes just as good as regular banana loaf. With plenty of cinnamon and a crunchy topping, the secret ingredient is courgette!
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Ingredients

Cake

  • 160g peeled weight of banana (approx 2)
  • 2 medium sized eggs
  • 140g caster sugar
  • 150g of topped, tailed, peeled and grated courgette (approx 2)
  • 150g flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • zest of 1 orange
  • 50g sultanas

Topping

  • 160g peeled weight of banana (approx 2)
  • 2 medium sized eggs
  • 140g caster sugar
  • 150g of topped, tailed, peeled and grated courgette (approx 2)
  • 150g flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • zest of 1 orange
  • 50g sultanas
  • 2 heaped tsp oats
  • 2 tsp brown sugar
  • 1 tsp cinnamon

Method

  • STEP 1
    Preheat the oven to GM4 (180*C)
  • STEP 2
    Grease a loaf tin with vegetable oil and line with baking paper
  • STEP 3
    Mash the bananas
  • STEP 4
    Whisk the eggs with the sugar until pale and light
  • STEP 5
    Add the banana and courgette and whisk
  • STEP 6
    Add the remaining cake ingredients and whisk until evenly distributed
  • STEP 7
    Pour into the prepared tin
  • STEP 8
    Mix together the ingredients for the topping and spread on top
  • STEP 9
    Bake for 45 mins until an inserted knife comes away clean
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    Rating: 5 out of 5.1 rating
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