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
- Preheat oven to 180c and line or grease a loaf tin
- Combine all the wet ingredients in a bowl. In another bowl, combine the first 5 dry ingredients
- 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
- In a small bowl, combine the topping ingredients and sprinkle over the cake mixture
- Cook in the oven for 45 minutes, or until a skewer comes out clean
- Allow to cool in loaf tin for 20 minutes, then transfer to a wire rack and cool for a further 20 minutes. Enjoy!
