Banana bread

Name: Banana bread
Yield: ~8–10 slices
Ingredients: 3 ripe bananas; ½ cup unsweetened plant-based milk; ⅓ cup extra virgin olive oil; ¼ cup maple syrup or agave; 2 tbsp ground flax seed; 2 cups all-purpose flour (or oat flour for gluten-free); 1 tbsp baking powder; 1 tsp vanilla extract; ¼ tsp sea salt; ¼ tsp cinnamon powder

A soft banana loaf for breakfast, tea time or any time. By Suzanne

Ingredients

3 ripe bananas
½ cup unsweetened plant-based milk
⅓ cup extra virgin olive oil
¼ cup maple syrup or agave
2 tbsp ground flax seed
2 cups all-purpose flour (or oat flour for gluten-free)
1 tbsp baking powder
1 tsp vanilla extract
¼ tsp sea salt
¼ tsp cinnamon powder

Method

Preheat the oven to 177°C and grease a loaf pan with oil or plant-based butter.
Mash two bananas in a large bowl. Stir in the olive oil, maple syrup, vanilla and plant milk. Add the ground flax seed and let stand for five minutes.
In another bowl, mix the flour, baking powder, salt and cinnamon.
Mix the dry ingredients into the wet ingredients. Optionally fold in walnuts, pecans or chocolate chips.
Pour into the loaf pan. Slice the third banana lengthwise and place both halves on top.
Bake for 45–50 minutes until golden brown. Cool for ten minutes before slicing. Serve as is, or with jam or Lotus Biscoff spread.

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