I genuinely buy bananas for the sole purpose of letting them go brown just so I can make banana bread. This recipe is vegan friendly, delicious and insanely easy to make! I love having a slab of this smothered in Almond butter accompanied by a coffee or a good old brew.
*FYI if you have banana’s but the aren’t brown yet, put them in an oven at 180′ until the skins of the bananas have gone brown*
Directions
120 g SR flour (or GF flour if that’s your jam)
120 g rolled oats
45 g caster sugar
3 ripe Banana’s, mashed up
1 teaspoon of baking powder
1 teaspoon of bicarb of soda
60 mls of dairy free milk (oat milk works the best i think)
60 mls of light olive oil
100g of fresh or frozen blueberries
Good pinch of salt
1 teaspoon of ground cinnamon
Directions
First things first. Turn the oven to 180′ and grease & line a loaf tin. Grab a medium-sized mixing bowl, add all the dry ingredients and stir them together. In a separate bowl, mash the bananas up and then add the oil & milk, stir to combine.
Stir the wet ingredients into the dry and then gently fold in the blueberries. Pour the bread mix into your prepared tin, top with a few more blueberries and teaspoon of oats. Then transfer to the centre of the oven and bake for about 50 minutes.
Remove from the oven when the bread is golden brown, pierce the middle of the bread with a wooden or metal cocktail stick – if it comes out clean, it is D O N E! Let it cool for about 20 minuets before removing from the pan.
