Self raising flour – 250g / 2 cups
Light muscavado sugar (use Demarera sugar if you don’t have Muscavado) – 150g (3/4 cups)
Baking powder – 1 teaspoon
Bicarb of soda – 1 teaspoon
Bananas – x3 ripe and mashed
Soya milk (or any other milk) – 250ml / just over 1 cup
Vegetable oil – 100ml / 1/3 cup
Vanilla extract – 2 teaspoons
Chocolate chips – 50g
Chopped Pecan nuts – 100g
- Grease a loaf tin or line with greaseproof paper. Pre-heat oven to 180 C.
- Add all the dry ingredients together in a large bowl (apart from Choc chips & Pecan nuts) and mix well. Add the mashed banana and other wet ingredients and combine well with the dry mixture. Fold in the Choc chips and Pecan nuts at the end.
- Pour in the mixture into the loaf tin and bake for about 35 minutes or until a cocktail stick comes out clean.
- Cool in tin and then transfer onto a wire rack to cool completely.
I think this yummy when it’s still slightly warm. But if you can’t eat it soon after it cools down, then you can just put a slice in the microwave for 5 secs and enjoy!