Dairy Free Banana Bread
Serves 6
Easy
Prep:
Cook:
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!
Skip to 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 paperstep 3
Mash the bananasstep 4
Whisk the eggs with the sugar until pale and lightstep 5
Add the banana and courgette and whiskstep 6
Add the remaining cake ingredients and whisk until evenly distributedstep 7
Pour into the prepared tinstep 8
Mix together the ingredients for the topping and spread on topstep 9
Bake for 45 mins until an inserted knife comes away clean
