Banana, Raisin and Walnut Loaf

Method

• Line a 1lb loaf tin with non-stick baking parchment.

• Sift together the flour, ground cinnamon, ginger, nutmeg, baking powder in a large mixing bowl. Rub in the dairy-free margarine until you have a consistency of fine breadcrumbs. Add the sugar, bananas, chopped walnuts, and raisins. Stir well.

• Gradually add the dairy-free milk a little at a time until you have a soft dropping consistency, the amount needed will depend on the ripeness of the bananas.

• Spoon into the tin and level the surface. Bake in the oven for 1¼ to 1½ hours or until golden, firm to touch and a skewer inserted into the middle comes out clean. Cover with foil if the loaf is browning too much during cooking.

• Leave to cool in the tin then turn out onto a wire rack to finish cooling.