175 g dairy-free margarine, (suitable for baking), plus extra for greasing
175 g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
175 g golden caster sugar
200 g ground almonds
2 large free-range eggs
3 ripe bananas
Preheat the oven to 170ºC/325ºF/gas 5. Grease a 1.5 litre loaf tin with dairy-free margarine and line with greaseproof paper.
Sieve the flour into a food processor, then add all the remaining ingredients (except the bananas). Blitz well until combined. Peel the bananas, roughly mash in a bowl, then add to the food processor. Pulse briefly to combine, then scrape the mixture into the prepared loaf tin.
Place the tin in the hot oven and bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean. Leave to cool slightly in the tin, then turn it out onto a wire rack to cool completely. Enjoy with a drizzle of honey and a few extra slice of banana, if you like.
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An unbelievably moreish banana loaf that’s super-easy to make
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council