Yesterday was national banana bread day, and although I’m a day late, I’m so excited to share this banana bread with you all. I know there are lots of banana bread recipes floating around the internet (and my blog too) but this one is sweet, nutty and moist. I hope you enjoy and remember to tag me if you try this out for yourself!

Ingredients

Wet Ingredients:

• 3 very ripe bananas (300g)
• 150g soya yogurt
• 30ml/3 tbsp aquafaba OR 1 flax egg
• 90ml maple syrup
• 1 tsp vanilla extract
• 1 flax egg
• 50ml oat milk
• 15g (2 tsp) coconut oil

Dry Ingredients:

• 140g wholemeal flour
• 30g oat flour
• 50g free soul vegan vanilla protein
• 1 tsp baking powder
• 1 tsp cinnamon
• 30g chopped walnuts
• 60g raisins

Topping (optional):

• 15g vanilla protein
• 10g coconut sugar
• 15g oats

Method

1. Preheat oven to 180c and line or grease a loaf tin
2. Combine all the wet ingredients in a bowl. In another bowl, combine the first 5 dry ingredients
3. Pour the wet ingredients into the dry ingredients mixture, then stir. Once combined, stir in the walnuts and raisins. Transfer the mixture to the loaf tin
4. In a small bowl, combine the topping ingredients and sprinkle over the cake mixture
5. Cook in the oven for 45 minutes, or until a skewer comes out clean
6. Allow to cool in loaf tin for 20 minutes, then transfer to a wire rack and cool for a further 20 minutes. Enjoy!