Line baking tin with parchment paper or just brush with oil
DRY MIX
Sift the flour, baking soda, baking powder and cinnamon together into a large mixing bowl.
250 g White flour, 1 teaspoon Baking soda, 2 teaspoon Baking powder, 1 teaspoon Cinnamon powder
WET MIX
Add the peeled bananas to a mixing bowl, mash with a fork.
300 g Banana
Add the plant milk, coconut sugar, apple cider vinegar mashed banana and mix until smooth with a whisk or fork.
200 ml Plant milk, 10 ml Cider vinegar, 110 g Coconut sugar
Next add the melted (cool) coconut oil - stir in until it's all incorporated.
120 ml Coconut oil
TO COMBINE
Gently fold the wet mix into the dry mix until nice and smooth and all ingredients are well incorporated. Be gentle here - do not knock the air out.
Pour mix into baking tin. Add more peeled banana and press down until covered with the mix.
100 g Banana
TO BAKE
Bake the banana bread, uncovered, for 45 - 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
To test if banana bread is fully cook, insert the tip of a clean knife into the center. Pull out slowly and if the knife comes out clean - the banana bread is cooked.
Place the loaf pan on a cooling rack for 10 minutes. Then, turn the loaf out and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.