Banana bread is proving to be very popular at the moment. Not only is it delicious, it is a great way to use up any over-ripe bananas you have in your kitchen. This recipe is for milk and egg free banana bread. It's from our resource 'Milk and Egg Free Zone' which supports older children and adults who have been advised to follow a milk and egg free diet. 

Milk and Egg Free Banana Bread

(Makes a 1lb loaf or 12 muffins)

Ingredients

• 200g plain flour
• Pinch of salt
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 60g milk-free margarine
• 100g caster sugar
• Dried fruit and/or chopped nuts such as sultanas and walnuts (optional)
• 2 large over-ripe bananas, mashed (the riper they are, the better)
• A little milk substitute or soya milk, if needed.

Method

1. Preheat the oven to 180˚C/Fan 160˚C/Gas 4. Grease a 1lb loaf tin with milk-free margarine and line the base with greaseproof or parchment paper.
2. Sift the flour, salt, bicarbonate of soda and baking powder into a large mixing bowl. 
3. Rub in the margarine to form a breadcrumb consistency.
4. Stir in the sugar and the dried fruit/nuts if you are using them, then fold in the mashed banana.
5. The mixture should be thick and sticky. Add some milk substitute to loosen the mixture, if needed.
6. Put the mixture into the prepared tin and bake for about 30-40 minutes until the loaf has risen and a skewer comes out clean.
7. Remove from the oven and allow to cool on a wire rack before serving.

If making muffins, divide the mixture between 12 muffin cases and bake for 25-30 minutes until the muffins are well risen and firm to touch.