Vegan banana bread

Babiche Martens

The more ripe the bananas the better for this loaf. Eat fresh from the oven while it is still warm, or if you leave it a day or two try toasting it. Choose your favourite topping; a good dollop of coconut yoghurt and fresh banana is just perfect.

Ingredients

3	Bananas, ripe, plus one to serve, smashed (Main)
¼ cup	Coconut oil
100 g	Brown sugar
220 g	Self raising flour
1 tsp	Baking powder
1 tsp	Cinnamon
½ tsp	Ground ginger (Main)
½ cup	Chopped walnuts, plus one Tbsp to serve (Main)
1 Tbsp	Coconut yoghurt, to serve
1 small handful	Berries

Directions

1. Preheat oven to 170C. Line a loaf tin with baking paper.
2. Into a kitchen processor place the bananas, oil and sugar and blitz until smooth.
3. Into a bowl place the flour, baking powder, cinnamon, ginger and the half cup of nuts, combining well.
4. Pour the wet mixture into the dry one and stir well. Pour into a loaf tin and sprinkle with remaining nuts. Bake for 35 minutes until a skewer comes out just clean.one and stir well. Pour into a loaf tin and sprinkle with remaining nuts.
5. Cool, slice and serve with your favourite toppings.