Prep
20 minBake
55-60 minsServes
10Difficulty
Medium About
Nothing beats a thick slice of banana bread alongside a cuppa. This vegan version, made with our Agave Syrup is tender on the inside, naturally sweet, incredibly satisfying and so, so delicious! Appreciated by plant based eaters as well as everyone else, it’ll be gone in no time.
Preheat the oven to 180C/160C Fan/Gas 4 and, using the sunflower oil, lightly grease and line a 900g loaf tin with baking parchment.
Put the mashed bananas in you stand mixer and blitz for just a few minutes or until you have a thick liquid consistency and there are still a few bits of banana left. Alternatively you can simply use a fork to mash them up.
Add the agave syrup, flour, sultanas, pecan nuts, mixed spice and baking powder.
Mix lightly with a wooden spoon until roughly combined, then add the oil and, using a whisk, beat together well for a few minutes.
Spoon the cake mixture into the prepared tin and smooth the surface. Add on top two banana halves, and cover the tin with foil, leaving enough room for the cake to rise. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. As soon as you take it out of the oven, brush the top with a little agave syrup to give it a nice shine.
Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.
Ingredients – 8 items
1
Banana
Ripe, plus an extra to put on top (about 325g peeled weight)
Agave Plant Syrup
Self raising flour
Sultanas
Pecans
Chopped
Ground mixed spice
Baking powder
Sunflower oil
Plus extra for greasing
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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Competition ends 18th April. T&Cs apply. Link in bio.
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