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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Our Barista Collection vanilla coffee syrup makes the best vanilla mocha, perfect with a generous dollop of warm Biscoff and a sprinkle of sweet, crunchy biscuit crumbs.
Find the recipe via link in our bip ☕️
#TateAndLyleSugars #Coffee #Mocha #BiscoffCoffee
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Want to give them a try? Find the recipe via link in our bio 🥣
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Grab those Easter cutters and get the kids involved with the icing and decorating – they’ll love it (results may vary).
Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
#TateAndLyleSugars #EasterBakes #WeLoveBaking #Baking #EasterBiscuits
Unrefined Demerara is one of our most versatile sugars. Use it to add crunch to your baking, sweeten drinks or simply sprinkle on your breakfast.
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Want to give it a try? Find the recipe via link in our bio 🥣
#TateAndLyleSugars #WeLoveBaking #Baking #MothersDayBaking #MothersDayBakes #VictoriaSponge #VictoriaSpongeCake
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#TateAndLyleSugars #Coffee #GivingUpForLent
Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
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120ml Semi-skimmed milk
100ml Freshly brewed coffee
15ml Tate & Lyle caramel coffee syrup
5ml Tate & Lyle demerara sugar (optional)
Heat the milk and syrup in a small pan till frothy.
Turn down the heat, stirring in the coffee (and sugar if you like).
Pour and enjoy.
☕️ Our syrups are all vegan, so if you switch up your milk, your latte can be too.
#TateAndLyleSugars #Coffee #CaramelLatte
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Take a look, take your pick and have fun flipping! 🥞
#TateAndLyleSugars #Pancakes #PancakeDay
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Find the full recipe via the link in our bio.
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We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
Learn more: https://www.sustainablyrefined.com/.
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We’ve chosen slow-roasted Mayan Gold coffee from @cafedirect because its caramel flavours pair perfectly with our Barista Collection hazelnut syrup.
Just pour everything over ice in a cocktail shaker, shake it up and strain into a chilled coupe glass. Finish with a few whole roasted coffee beans. Happy Valentine’s ❤️
45ml Vodka
30ml Hot Cafédirect Mayan Gold coffee
15ml Espresso coffee liqueur
7.5ml Hazelnut liqueur
7.5ml Tate & Lyle hazelnut syrup
Get your Tate & Lyle hazelnut syrup at the link in @tateandlylesugars’ bio.
Please drink responsibly.
#TateAndLyle #CafeDirect #Coffee #EspressoMartini #ValentinesDay
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