Vegan banana loaf with walnuts and cranberries

Name: Vegan banana loaf with walnuts and cranberries
Ingredients: 3 ripe bananas; 175 g sugar; 150 ml oil; 1 teaspoon vanilla essence; Grated zest of 1 lemon; Grated zest of 1 orange; 1/2 teaspoon cinnamon; 250 g flour; 8 g baking powder; 30 g walnuts; 40 g dried cranberries; 10 g powdered sugar

Dessert - Vegan banana loaf with walnuts and cranberries by Antoaneta M. - Recipia

Vegan banana loaf with walnuts and cranberries bakes at 180 °C, and ripe bananas keep the crumb moist. The walnuts stay in pieces throughout the batter, with cranberries scattered among them. Slice the loaf once it has cooled and dust it with powdered sugar. I serve it in thin slices with black tea. Prep: 20 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 125 minutes. Serves: 10. Approximately 350 kcal and 4 g protein per serving.

Ingredients

3 ripe bananas
175 g sugar
150 ml oil
1 teaspoon vanilla essence
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 teaspoon cinnamon
250 g flour
8 g baking powder
30 g walnuts
40 g dried cranberries
10 g powdered sugar

Preparation

1. Peel the bananas and mash them in a bowl with a potato masher. 2. Roughly chop the walnuts. Add the oil, sugar, vanilla essence, grated lemon and orange zest, and cinnamon to the bananas. Mix until smooth. 3. Stir in the flour mixed with the baking powder, then add the walnuts and cranberries. 4. Pour the batter into a loaf pan, including a disposable one, and level it out. Bake in an oven preheated to 180 °C for 40-45 minutes, until a toothpick comes out clean. 5. Leave the loaf to cool completely, about 60 minutes, then dust it with sugar.

Notes

Very ripe bananas with spotted peels mash easily and keep the crumb moist; bananas that are still firm make it denser. In a narrow, deep loaf pan, the center bakes more slowly than the edges. A thin disposable pan heats up faster than a ceramic one. I don't rush the cooling, the slices come away more cleanly once the crumb is no longer warm. Store the cooled loaf in a closed container in the fridge for up to 3 days. You can replace the cranberries with 40 g raisins, and the walnuts with 30 g almonds. The flour contains gluten, and walnuts and almonds are allergens. You can serve it plain with a cup of black tea.