We've all heard of banana bread so there is nothing new here! The thing about this version is that it's seriously perfect! Thick, delicious, dense, moist, easy to make, and dirties just one bowl. And – it’s vegan!
Add the bananas to the bottom of a bowl and mash well
Add in the wet ingredients and mix well.
Add the dry ingredients to the wet ingredients and mix well but do not overmix. The batter will be slightly thick and a few lumps is ok so don't worry
Pour the batter in a loaf pan lined with parchment paper and bake for 55 minutes. (You can test if it's done by inserting a toothpick in the middle, if it comes out clean, it’s ready)
Let the banana bread cool, slice and enjoy.
If you can’t wait to slice your bread before it’s cooled (like me), you may notice a little gumminess on the knife, this is normal, but once completely cooled it will slice cleanly
If you wish to add caramelised mango, you can do this easily by adding 1 mango (peeled and cut in chunks), 1/2 cup of sugar, 1/2 cup of water, 1tsp vanilla extract, 1/4 tsp salt, 1 cinnamon stick and 1/4 tsp cinnamon powder in a pan. Cook till caramelised and add the caramel in the lined loaf pan beforeadding the banana bread batter
If you wish to add crumbles, you can do this by mixing/pulsing 3/4 cup spelt flour, 1/3 cup + 3 tbsp rolled oats, 1/3 cup brown sugar, 1/4 tsp salt, 3 tsp cinnamon, 1/3 cup FIRM coconut and 3 tbs COLD water. Simply pulse together in a food processor/blender until a crumbly texture forms and bake for 20 min in a 175°C preheated oven
Store in an airtight container and keep at room temperature for up to 5 days