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Vegan Banana Bread with Sticky Toffee Sauce

This scrumptious banana bread is vegan and gluten free. Now you can have your cake and eat it!
  • Cooking time1 minutes
  • Prep time15 minutes
  • Servings12 portions
recipe image Vegan Banana Bread with Sticky Toffee Sauce

Ingredients

  • 3 bananas (2 mashed and 1 cut in half down the length of the banana)
  • 100ml soya milk, unsweetened
  • 1tbsp lemon juice
  • 225g gluten self raising flour
  • Half a teaspoon gluten free baking baking powder
  • Half a teaspoon of ground cinnamon
  • 250g light muscovado sugar
  • 75g Stork Original bloc
  • 2tbsp maple syrup
  • 1tsp vanilla essence
  • For the toffee sauce
  • 50g dark muscavado sugar
  • 3 tbsp maple syrup
  • 1tbsp water
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat the oven to 180 degrees (160 fan oven), gas mark 4
  2. Grease and bottom line a 900g loaf tin with baking paper
  3. Add the halved banana, with the cut side facing down onto the base of the tin
  4. Place soya milk and lemon juice together in a large bowl and leave for 2 minutes
  5. Sieve together the flour, baking powder and cinnamon over the milk and add the sugar, Stork Original bloc, maple syrup, essence and mashed bananas.
  6. Mix together until evenly blended and pour into the tin.
  7. Bake for 1hr - 1hr 15mins or until a skewer comes out clean
  8. Leave to cool in the tin for 5 mins then turn to cool on a cooling rack
  9. To make the toffee sauce, gently heat the sugar, maple syrup and water together, and drizzle over the cake.