Ingredients

• Ingredients 200g self-raising flour 1 teaspoons ground cinnamon 1 teaspoons ground ginger 1/2 teaspoon grated nutmeg 1/2 teaspoon of baking powder 60g dairy-free margarine 110g soft light brown sugar 175g mashed ripe bananas 25g chopped walnut pieces 25g raisins 110 ml dairy free milk alternative – this is approximate, you may need less

Preparation

• Preparation Preheat over to 180oC/160oC Fan/Gas 4. Method Line a 1lb loaf tin with non-stick baking parchment. Sift together the flour, ground cinnamon, ginger, nutmeg, baking powder in a large mixing bowl. Rub in the dairy-free margarine until you have a consistency of fine breadcrumbs. Add the sugar, bananas, chopped walnuts, and raisins. Stir well. Gradually add the dairy-free milk a little at a time until you have a soft dropping consistency, the amount needed will depend on the ripeness of the bananas. Spoon into the tin and level the surface. Bake in the oven for 1¼ to 1½ hours or until golden, firm to touch and a skewer inserted into the middle comes out clean. Cover with foil if the loaf is browning too much during cooking. Leave to cool in the tin then turn out onto a wire rack to finish cooling.