Dark Treacle Banana Gingerbread (vegan recipe)

Step 1

Preheat the oven to 180c/160c fan/gas mark 4.

Step 2

Line two x 2lb loaf tins with baking parchment (greaseproof paper) or loaf tin baking inserts. Little blobs of dairy free spread will stick the liners to the tin, anywhere the paper is bulging. You will thank me for this tip when you are pouring the mixture in.

Step 3

Sift the flour, bicarbonate of soda, ginger and mixed spice into a large bowl. Stir in the sugar and flax powder until well combined.

Step 4

Whisk the treacle, almond milk, olive oil and mashed banana in a large jug or bowl.

Step 5

Add the treacle mixture to the flour and fold in gently until just combined.

Step 6

Pour half the mixture into each of the loaf tins, top with a long slice of banana for decoration and bake for 40 - 45 minutes, or until a cake skewer inserted into the centre comes out clean.

Step 7

Remove from the oven and leave in the tins for 5 minutes, then turn out onto a wire rack and allow it to cool completely.