As many of you will know I have been on a vegan baking mission since Wilde was diagnosed with egg, dairy and peanut allergies in January. This is one of my all time faves and it always disappears remarkably quickly in our house (hence the name). I first found the recipe on the Betty Crocker website and I have adapted it a little to my own taste but you can see the original here. It’s super duper easy and the kids can help. They love baking with me now there’s no raw egg and they can lick the spoon without me having an aneurysm over fear of salmonella poisoning. Even the baby gets involved!
1/2 cup demerara sugar
1 1/2 cups mashed ripe bananas (3 medium or 2 large)
1/2 cup refined coconut oil, melted
1 teaspoon vanilla
1/2 tsp orange blossom water
1/4 cup Koko coconut milk or other non-dairy milk
1 teaspoon white vinegar
1 cup all-purpose flour
1 cup self-rising whole wheat flour
1/2teaspoon baking soda (sodium bicarbonate)
1/2 teaspoon salt
Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in coconut milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Pour into pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry.
In my experience it is best to let this loaf cool completely before slicing as it crumbles when hot. I put it in the oven after supper at night and leave it for a sweet treat at breakfast (and elevenses, mid-afternoon snack etc.) smothered in non-dairy margerine. It’s also deadly for pudding smeared with Betty Crocker Cream Cheese style frosting which is also dairy and soy free (label says may contain milk so avoid if reactions are anaphylactic). Another amazing treat with this loaf was inspired by a trip to Alice’s Tea Cup in New York. We make Wow Butter (peanut butter replacement) and jelly sandwiches for drama camp lunch boxes. Maybe mummy makes a few extra but they always seem to vanish…