BANANA BREAD (BUT MAKE IT VEGAN)

MAKES 1 LOAF (~10 SLICES)| TAKES 60 MINUTES

• MACROS

  Calories (Kcal): 273

  P: 4g

  C: 32g

  F: 15g

INGREDIENTS

• 1 3/4 cups white flour

• 1/3 cup coconut sugar

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup EVOO

• 1 tsp vanilla extract

• 3 large overripe bananas + 1 for topping (optional)

• 1/4 cup plant milk of choice (Soy milk is recommended for an extra moist bread due to the higher fat and protein content)

• 1/2 cup walnuts or chocolate chips, optional (but recommended!)

METHOD

1. Preheat your oven to 175 degrees Celcius and line a banana bread tin with baking paper.

2. In a large mixing bowl, add in all the dry ingredients and mix until well combined.

3. Mash your bananas well either with a fork or by using a blender (I prefer using a blender for a smoother consistency).

4. Pour the mashed/blended bananas and all the other wet ingredients into the mixing bowl with the dry ingredients.

5. Fold all ingredients together until well combined.

6. Pour the banana bread mixture into your lined tray.

7. If using, slice an extra banana lengthwise and place the two halves on top for decoration.

8. Place into the oven and bake for 50 minutes or until a knife comes out dry.

9. Leave for a few hours to cool - once cooled, slice and enjoy!

10. Store in an air tight container in the fridge!