Banana bread is literally one of my all-time favourite things to eat. Uber-comforting, nutritious and delicious. Next time you have leftover bananas, make this recipe. You won’t regret it.
- 200g oats, blended into a flour (2 and 1/4 cups)
- 4 ripe medium-sized bananas
- 85g brown sugar (c.1/3 cup)
- 80ml rapeseed/sunflower oil (1/3 cup)
- 60ml almond/soya milk (1/4 cup)
- 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
- 1 tablespoons apple cider vinegar
- 90g dark chocolate chips
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract/essence
- Pinch of sea salt
- Preheat oven to 180 degrees celsius (170 degrees if using a fan-oven). Grease your loaf tin and set aside.
- Make your flax egg by mixing the ground flax seeds with 6 tablespoons of water. Mix lightly and set aside.
- Blend the oats into a flour and add in the baking powder, baking soda and salt. Mix until evenly distributed.
- Using a fork or in a blender, mash three and half bananas until you reach a liquid consistency. Place into a large mixing bowl. Add in the brown sugar and vanilla essence and mix well using a large spoon until the sugar is dissolved.
- Add in the oil, milk and flax eggs and mix well.
- In three parts, add in the flour mixture to the wet mixture, folding gently after each time. Pour in the apple cider vinegar when adding your last third of flour. Finally, fold in the chocolate chips.
- Pour the mixture into your prepared tin and decorate the top using the remaining half banana.
- Bake in the centre of the oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10-15 minutes before slicing.