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Easy Gluten Free Vegan Banana Bread
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About this recipe:
Use FREEE Sponge Mix and a couple of ripe bananas to bake this classic vegan cake. Vegan banana cake will keep well stored in a cake tin or wrapped in kitchen foil.
Equipment:
1kg/2lb loaf tin and mixing bowl
Ingredients:
2 bananas
75ml oil
1 FREEE Sponge Mix
1 tbsp cinnamon
2 tbsp demerara sugar
oil, for tin
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
- Peel and slice the bananas into a bowl then mash them into a purée.
- Add the oil and beat together well.
- Empty the sponge mix into the bowl, add the cinnamon and stir until smooth.
- Spoon the mixture into the prepared loaf tin, spreading it into the corners.
- Sprinkle the sugar over the top.
- Bake for 60-65 minutes.
- Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.
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