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Vegan Banana Bread with Agave

Vegan Banana Bread with Agave

  Rating 0.0

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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