Plant-based, dairy & gluten free banana bread

Packed full of goodness, this lovely moist banana bread tastes delicious and is a perfect snack for when you’re on the go.

What I love most about this banana bread is that it’s plant-based and is free of dairy, gluten and refined sugar. It is very easy to make and you can freeze it for up to 3 months.

Bananas are extremely nutritious and high in fibre. The soluble fibre helps to slow down digestion and keep you feeling full for longer and is an instant energy booster.

Ingredients

• ¼ cup melted coconut oil
• ¼ cup maple syrup
• ½ cup coconut sugar
• 2 tbsp flaxseed meal combined with 2 Tbsp almond milk
• 4 large mashed ripe bananas
• ¾ cup Coco Quench milk or almond milk
• 1 tsp baking soda
• 1 tsp vanilla powder
• ½ tsp cinnamon
• Pinch of good quality salt
• 3 cups almond meal
• Extra cinnamon to sprinkle on top

Optional extras:

• ½ cup mix-ins of your choice, such as chopped walnuts, raisins or chopped dried fruit

How to make

1. Preheat oven to 160ºC (320ºF) and grease a 9x5 inch loaf tin .

2. In a large bowl, beat the oil, maple syrup and coconut sugar together with a whisk .

3. Add flax meal mixture and beat well .

4. Whisk in the mashed bananas and milk .

5. Add the baking soda, vanilla powder, salt and cinnamon and whisk until blended .

6. Stir in the almond meal with a large spoon until just combined .

7. If you are adding any optional extras, gently fold them in now .

8. Pour the batter into your greased loaf tin and sprinkle lightly with cinnamon .

9. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean. (If you have added mix-ins it may need closer to 60 minutes) .

10. Allow the bread to cool in the loaf tin and then transfer to a wire rack to cool for 30 minutes before slicing with a sharp knife.