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With the nation obsessed with banana bread, this recipe gives plant-based bakers (and those with limited access to eggs!) a super simple, speedy, ingredient and equipment-light option. You can add chocolate spreads, Biscoff spread, nuts or different kinds of chocolate chips to get the flavour you like
Recipes from the FAB Flour Easy Peasy Baking campaign, launched by NabimGrease and line a 1kg loaf tin.
Preheat the oven to 160°C.
Mash 3 of the bananas into a measuring jug with the vegetable oil and vanilla.
In a mixing bowl, combine the dry ingredients.
Add the wet mix to the dry mix and combine.
Pour into the lined loaf tin and top with the 4th banana, halved lengthways.
Bake for 40-45 minutes until golden on top and springy to touch in the centre.
Grease and line a 1kg loaf tin.
Preheat the oven to 160°C.
Mash 3 of the bananas into a measuring jug with the vegetable oil and vanilla.
In a mixing bowl, combine the dry ingredients.
Add the wet mix to the dry mix and combine.
Pour into the lined loaf tin and top with the 4th banana, halved lengthways.
Bake for 40-45 minutes until golden on top and springy to touch in the centre.
15 minutes
Serves 18-22 scones
