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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