Vegan banana bread

a greek salad
baked, vegan, vegetarian

how to make it

Preheat oven to 180C. Spray or lightly grease a 23 x 12 cm j(approx) pan and set aside.

Mash 3 bananas in a large bowl until almost smooth. Make sure you have 1 1/3 cups.

Stir the wet ingredients into the bananas until combined - 2 tbsp ground flaxseed, 1/3 cup (almond) milk, 1/3 cup coconut oil, 2 tbsp maple syrup, 2 tsp vanilla essence.

Stir the dry ingredients into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl - 1/4 cup + 2 tbsp (coconut) sugar, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp (sea) salt, 1 1/2 cup light/white spelt flour.

Spoon the dough into the loaf pan and spread out evenly. Add desired toppings (chopped walnuts, sliced bananas) and gently press them into the dough.

Bake the loaf uncovered for 45 to 55 minutes until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

Place loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and remove it from the pan, placing it directly onto the cooling rack until completely cooled.

Slice the loaf once cooled. Spread with (vegan) butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3-4 days, or it can be frozen.