190ml oat milk
- 2 ripe bananas, mashed
- 200g spelt flour
- 100g deglet dates, chopped
- 35g walnuts, crushed
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp salt
- 1 tbsp vanilla extract
- ½ cinnamon powder
Preheat oven to 170°C.
- First, add your dry ingredients (flour, salt, baking powder, bicarbonate soda and cinnamon powder) to a Pyrex® bowl and stir to remove any lumps.
- In a separate Pyrex® bowl, add your mashed banana until creamy, but keep them slightly chunky too. Add the vanilla extract and combine together. Pour your dry ingredients to the banana mixture and fold. Next, add plant-based milk and stir slowly. Make sure you scrape down the sides of the bowl.
- Once the mixture is smooth and ready to pour, add your crushed walnuts and chopped dates, fold together.
- To a baking tin, rub a small amount of plant-based butter or coconut oil on the inside of the tin to prevent the banana bread from sticking. Add a small sheet of wax paper to the baking tin and pour your mixture. Add a few toppings like sliced bananas, walnuts or dates to the top and place in the hot oven for 35 minutes.
- Bake until golden brown and the inside is cooked through. A great tip for checking the banana bread is cooked through is by placing a knife or fork through the center’s top and when you remove it it should be clean with nothing stuck to it - that’s when you know it’s cooked perfectly.
- Remove from heat and allow to cool slightly before serving. Add a small dab of butter or jam to taste.
No waste tip:This banana bread is absolutely perfect to have throughout the week, if you can’t finish it right away, store it in your Pyrex® Cook & Freeze and pop in to the freezer for up to one month. Remove from the freezer, and set aside until room temperature or reheat, and serve.
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