Ingredients
Equipment
Method
Assemble & weigh all the ingredients.
- Pre-heat oven to
350 °F - 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 plant milk and cider vinegar to a bowl - whisk and leave aside for 10 minutes.
- Meanwhile, add the peeled ripe bananas to a mixing bowl, mash with a fork.300 g Banana
- Add the plant milk and apple cider vinegar mix, and the coconut sugar to the bowl - whisk until smooth.200 ml Plant milk, 10 ml Cider vinegar, 110 g Coconut sugar
- Next add the melted (cool) coconut oil - whisk 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.
- Slice and serve!
