100g dairy-free margarine (and a little extra for greasing)
175g light brown sugar
3 ripe bananas (or 4 if they're very small ones)
125ml soya milk
1 tsp cider vinegar
75g pecan nuts, coarsely chopped
225g plain flour (wholemeal, white, or half and half)
2 tsp baking powder
1 tsp of cinnamon
½ tsp of grated nutmeg
Instructions
Preheat the oven to 180C/Fan160C/Gas#4. Grease a loaf tin with margarine, or line with non-stick baking parchment.
Cream together the margarine and sugar in a mixing bowl.
In a separate bowl, stir the cider vinegar into the soya milk so that it curdles.
Squash the unpeeled bananas between your fingertips until you feel them go soft and squidgy; then peel them and add them to the mixing bowl (you can also do this by peeling them and mashing them with a fork, but squashing them in their skins makes less washing up).
Mix until well combined, then pour in the vinegar/milk mixture and the chopped pecans and stir again.
Sift in the flour, cinnamon and grated nutmeg and fold in to the banana mixture until combined. Scrape the mixture out into the loaf tin, level the surface.
Bake for 60-75 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Leave to cool in the tin for the first ten minutes or so, then lift it out of the tin onto a wire cooling rack to finish cooling.
Notes
Notes: This is a veganized version of an old favourite - I found the soya milk/vinegar mixture gave me the best results but if you prefer you could use a commercial egg replacer such as 'Orgran no egg' instead - just follow the instructions on the back of the packet to add the equivalent of two eggs. Another alternative would be two tablespoons of ground flax seed mixed with 100ml of water.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/banana-pecan-cake/