Banana bread is one of the most delicious breads we have tasted. It is moist, it is delicious, it has a higher nutritional content than the conventional bread, contains over 50g of protein (per loaf) and it does not require a topping such as butter or jam.
This bread works well for breakfast, as a snack and as a dessert. It can be frozen for later consumption and it keeps in the fridge for about a week (although it might harden a little when lower than room temperature).
Our banana bread recipe is perfect for any day and anytime so, without further ado, here’s our recipe.
Bon Appétit!
Ingredients
65g Steel Cut Oats
200g Self-Raising Flour
0.5tsp Sea Salt
2tsp Baking Powder
0.5-0.75tsp Ground Cinnamon
Chia Egg (2tsp chia seeds + 7tsp water)
170ml Vegan Buttermilk
2tbsp Coconut Oil
1.5-2 Bananas, mashed
20g Brown Sugar
20g White Sugar
1tsp Date Syrup (optional)
1tsp Vanilla Extract
Method (pre-heat the oven to 190°C/374°F)
- Combine the dry ingredients thoroughly in a bowl.
- Create a well in the centre of the bowl and pour in the wet ingredients stirring to combine well.
- Lightly oil or flour dust a rectangular/loaf tin and pour the batter in.
- Place the tin in the middle of the preheated oven for 1.5-2hrs (N.B. Do not open the oven until an hour is completed. Gently close the oven to prevent collapsing)
- Stick a knife or toothpick through the middle of the bread (after 1.5hrs). If it comes out completely clean, the bread is done and can be taken out of the oven.
- Place the cake on a cooling rack and leave it to cool for at least 15mins before slicing it.
Serve.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.
LickYourPlates 