Sunday, 31 January 2016
Vegan Banana Malt Loaf Recipe
After my long awaited return (well I’m not sure how many people have been waiting with baited breath but if you missed be or not I’m back) to blogging this month, and whilst it is still January I thought I would post another vegan recipe for anyone still on for completing veganuary! This time a sweet treat in the form of a sticky banana malt loaf. After spotting a jar of malt extract in my local greengrocers I had a sudden craving for a malt loaf so added the jar to my basket and when I got home started rooting around for my trusted banana malt loaf recipe. But alas I couldn’t find it! Now it may not be one of my absolute regular turn to bakes but it was a recipe that was always a success. So I turned to the trusted interweb for help instead and came across this recipe over at the Guardian. A few little alterations later, including the addition of banana, as well as a lot of flour as my mixture seemed very wet, and voila I had malt loaf.
The real challenge with this bake is to not tuck in as soon as the loaf is out of the oven. This is a teatime treat that gets better with age so wrap it up in baking parchment and pop in an airtight box and leave it for a few day. If, as me, you only have tinfoil in your cupboard grease this a little before wrapping up your loaf otherwise you will spend considerable amounts of time picking little bits of foil out of your malt loaf before you can actually eat the bloomin thing!
So there’s my second blog for January, I’m on a roll (gives self a premature pat on back…will look back on this at the end of April when I haven’t blogged since January and sigh!!). But until then hope you enjoy this sticky, stodgy and vegan delight.
350g malt syrup
200g dates, roughly chopped
150ml strong black tea (I used earl grey)
50g caster sugar
1 large ripe banana, mashed
200g plain flour
150g rye flour
3 teaspoons baking powder
pinch of salt
Pre-heat the oven to 180°C/350°F/GM4
Put the dates into a heatproof bowl and add the malt extract, treacle, sugar and tea. Allow to sit for about 15 minutes so the fruit can soak up some of the liquid.
After 15 minutes add the banana and mix together thoroughly before adding the flours, baking powder and salt. Fold all of the ingredients until well combined and transfer to a lined loaf tin.
Bake for an hour until firm to the touch. And don't panic if the mixture looks like it has sunk a little.
Once the loaf has cooled remove from the tin, wrap it up in greaseproof paper and leave for at least 3 days to allow the loaf to mature and become a little more stodgy and sticky before tucking in!