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Banana, Raisin and Walnut Loaf

Karen Thompson

Perfect for breakfast, tea or a midnight snack.

Prep Time: 10 minutes
Cooking Time: 90 minutes
Serves: 4

  1. 200g self-raising flour
  2. 1 teaspoons ground cinnamon
  3. 1 teaspoons ground ginger
  4. 1/2 teaspoon grated nutmeg
  5. 1/2 teaspoon of baking powder
  6. 60g dairy-free margarine
  7. 110g soft light brown sugar
  8. 175g mashed ripe bananas
  9. 25g chopped walnut pieces
  10. 25g raisins
  11. 110 ml dairy free milk alternative – this is approximate, you may need less

Preheat over to 180oC/160oC Fan/Gas 4.

  • 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.

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