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150ml sunflower oil, plus extra for greasing
4 ripe bananas (about 350g peeled)
225g golden caster sugar
175g dairy-free coconut milk yogurt alternative
½ tsp vanilla bean paste
285g spelt flour
1½ tsp baking powder
½ tsp fine salt
25g cacao nibs
1. Preheat the oven to 180˚C, gas mark 4. Grease a 900g loaf tin with sunflower oil and line with baking parchment, leaving extra length at each end to help lift the cake out once cooked. Mash 3 bananas with a fork in a small bowl then set aside.
2. Stir the oil, sugar, dairy-free coconut milk yogurt alternative and vanilla paste together in a large bowl until combined. Stir in the flour, baking powder and salt, followed by the mashed banana and the cacao nibs.
3. Pour the mixture into the loaf tin, halve the remaining banana lengthways then lay the pieces on top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted into the centre comes out clean. If, after 45 minutes, it has browned too quickly, cover loosely with baking parchment.
4. Cool in the tin for 10 minutes then lift out onto a wire rack to cool completely.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (10) 1757kJ
This recipe was first published in December 2018.