Vegan Cranberry and Pecan Banana Bread
This Vegan Cranberry and Pecan Banana Bread is a really quick and easy festive cake that is great to serve to guests or include in a Christmas hamper.
Servings: 12 people
Calories: 250.82kcal
Equipment
- 1 Loaf tin
Ingredients
- 3 overripe bananas
- 75 ml flavourless oil e.g. vegetable oil
- 100 g light brown sugar
- 250 g plain flour
- 3 teaspoon baking powder
- 1 tablespoon cinnamon
- 100 g cranberries fresh or frozen
- 75 g pecans roughly chopped
- 6 tablespoon icing sugar
- 3 tablespoon water
Instructions
- Line a loaf tin with grease proof paper.
- Pre-heat your oven to 200C/ 392F /gas 6.
- In a large bowl mash together the bananas using a fork until there are few lumps remaining.
- Whisk in the oil and light brown sugar until well combined.
- In a separate bowl sift together the flour, baking powder and cinnamon.
- Add the cranberries and pecans and toss until coated in flour.
- Mix together with the wet ingredients until well combined.
- Spoon the batter into your loaf tin and bake for 40 minutes.
- Remove from the loaf tin and place on a wire rack to cool.
- In the meantime, mix together the icing sugar and water until you have a smooth, runny icing.
- Drizzle over the warm loaf and serve.
Nutrition
Calories: 250.82kcal | Carbohydrates: 37.47g | Protein: 3.12g | Fat: 10.74g | Saturated Fat: 0.89g | Polyunsaturated Fat: 3.13g | Monounsaturated Fat: 6.33g | Trans Fat: 0.02g | Sodium: 109.55mg | Potassium: 174.43mg | Fiber: 2.58g | Sugar: 16.27g | Vitamin A: 29.35IU | Vitamin C: 3.83mg | Calcium: 82.15mg | Iron: 1.45mg