Frank’s Extra Delicious Banana Bread
It’s been a staple of lockdown life, have you made yours yet?
Frank has put together this easy to follow recipe so you can get your banana bread fix, either as your first crack at it, or to pit it head-to-head against your own. Let us know the result!
Ingredients (makes one loaf)
900g bananas (weight is including the skin, but obviously remove these!)
90g pumpkin seeds
370g self raising flour
1 1/2 tsp baking powder
200g golden caster sugar
250ml coconut milk
150ml rapeseed oil
1tsp ground cinnamon
1/2 tsp salt
250ml coconut milk
150g blueberries
You will need a 30cm x 12cm loaf tin (or similar size), greased and lined with baking paper.
Method
Pre-heat the oven to 170°C
Peel and roughly chop the bananas.
Spread the pumpkin seeds on a parchment lined baking tray and dry roast seeds in the oven for about 20 minutes then allow to cool.
Place the self raising flour, baking powder, baking soda, sugar (save some for sprinkling on top later), cinnamon and salt into the large mixing bowl or food processor.
Measure the coconut milk and rapeseed oil and add to dry ingredients. Mix the ingredients until smooth.
Add half the chopped banana and the pumpkin seeds to the cake batter and continue to mix on low speed until bananas start breaking up.
Lastly add the blueberries and the remainder of the chopped bananas and continue mixing the batter for a couple more moments until the blueberries and banana pieces have been mixed in but still retain their shape.
Put the cake batter into a baking tin and level it with a spatula or the back of a spoon, making sure the batter has been equally distributed. Sprinkle the cakes with some of the golden caster sugar.
Start baking at 170°C for the first 30 minutes then reduce temperature to 160°C. Cover the cake at this stage if it is getting too dark with aluminium foil. Bake until firm to the touch and an inserted wooden skewer comes out clean.
If the skewer doesn't come out clean, continue baking for another 5 to 10 minutes until the cake is fully baked.
Once fully baked, remove from the oven and allow to cool.
Happy Baking!
Please note that although this is one of our vegan friendly cakes, the ones we make in the cafe are not suitable for a person with an egg or dairy allergy, in case of any cross contamination from other products.