Banana, Raisin and Walnut Loaf

Karen Thompson

Perfect for breakfast, tea or a midnight snack.

  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.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.