Extra-Wholesome Banana Bread (VEGAN)

This beautiful bounty of Sunday morning baking was based on the vegan banana bread in my first book, A Girl Called Jack, but uses some wholemeal flour and coconut oil for extra goodness. If you don’t have coconut oil, fear not, as the song almost went, Any Oil Will Do. Vegetable, sunflower, light or mild olive, groundnut, rapeseed, whatever you have to hand. Sesame might be a touch overpowering but if you like that sort of thing then give it a go. Same principle applies to the flour, if you don’t have any wholemeal then plain old white flour will be just fine, I’m just trying to make my baking a bit better for me these days, as there’s a curious correlation between writing a book (!!) and my jeans being rolled down around the waist because they don’t actually do up any more… harrumph. Anyway, in the words of my gorgeous friend Sue and to join in the current Bake-Off frenzy, LET’S BAAAAAKE! Makes a 1lb loaf tin, a 2lb loaf tin, 10 muffins or anything in between: 3 ripe fairtrade bananas, 24p (between 6p and 12p each loose – buy sold by weight not ‘snack’ bananas around 20p each!) 75ml KTC coconut oil, 46p (£2.50/400g) 50g fairtrade sugar, 5p (90p/kg) 120g plain or SR flour, 4p (Basics 55p/1.5kg) 100g wholemeal flour, 7p (£1.10/1.5kg) 1 tsp bicarb, 3p...

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