This recipe is an adaptation of the original Vegan Banana Bread from A Girl Called Jack, only with the fruit bolstered up to provide two portions of our 5 a day per two slices of it (one portion of banana and one of sultanas). I don’t add any extra sugar to this recipe as the sweetness of the bananas and sultanas is enough – and it is on the heavy side, like a middling Christmas pudding weight, rather than a light sponge.
Peel and mash the bananas with the cooking oil in a mixing bowl – it will look a bit horrendous at this stage and it takes a little work, so if you have a small personal blender or bullet blender, it’s easier to just pop them in that along with the oil and blast it to a smooth puree, then pour into a bowl.
Stir the flour, baking powder and cinnamon into the bananas, and mix well to form a batter. Fold in the raisins or sultanas to distribute them evenly, breaking them up if they have stuck together in the bag.
Pour the batter into the prepared loaf tin and
Remove from the oven and allow the bread to cool in the tin for 30 minutes to firm up, before turning out and slicing.
This will keep, well wrapped, for up to 4 days.
© Jack Monroe, 2020