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Vegan Banana Bread with Agave

Vegan Banana Bread with Agave

Prep

20 min

Bake

55-60 mins

Serves

10

Difficulty

Medium
Vegan Banana Bread with Agave

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.

made using

Agave Plant Syrup

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Instructions
Ingredients
Reviews
Step 1

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.

Step 2

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.

Step 3

Add the agave syrup, flour, sultanas, pecan nuts, mixed spice and baking powder.

Step 4

Mix lightly with a wooden spoon until roughly combined, then add the oil and, using a whisk, beat together well for a few minutes.

Step 5

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.

Step 6

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

Serving

1

Bananas

Banana

Ripe, plus an extra to put on top (about 325g peeled weight)

3 or 4

Agave Plant Syrup

75 g
Flour

Self raising flour

300 g
Currants

Sultanas

100 g
Pecans

Pecans

Chopped

50 g
Mixed-spice

Ground mixed spice

1 tsp
Baking-powder

Baking powder

1 tsp
Rapeseed-oil

Sunflower oil

Plus extra for greasing

150 ml

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

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As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

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Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

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🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
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