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.
- 3-4 ripe bananas, plus an extra to put on top (about 325g peeled weight) 3-4 ripe bananas, plus an extra to put on top (about 325g peeled weight)
- 75g Tate & Lyle Agave Syrup 75g Tate & Lyle Agave Syrup
- 300g self-raising flour 300g self-raising flour
- 100g sultanas 100g sultanas
- 50g pecan nuts, chopped 50g pecan nuts, chopped
- 1 tsp ground mixed spice 1 tsp ground mixed spice
- 1 tsp baking powder 1 tsp baking powder
- 150ml sunflower oil, plus extra for greasing 150ml sunflower oil, plus extra for greasing
How to make this recipe
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.
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.
3.Add the agave syrup, flour, sultanas, pecan nuts, mixed spice and baking powder.
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.
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.
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.