Ingredients
Equipment
Method
Assemble & weigh all the ingredients.
- Pre-heat oven to
170 °C - Line the bread 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.500 g Spelt flour, 2 teaspoon Baking soda, 2 teaspoon Baking powder, 2 teaspoon Cinnamon powder
WET MIX
- Add the cider vinegar to the plant milk - whisk briefly to incorporate. Allow 10 minutes to activate.
- In a separate bowl, add the peeled bananas, and mash with a fork.600 g Banana
- Melt and cool the coconut oil.
- Add the plant milk/cider vinegar mix and coconut sugar to the mashed banana - mix until smooth with a whisk.400 ml Plant milk, 20 ml Cider vinegar, 220 g Coconut sugar
- Next, add the melted (cooled) coconut oil - mix until it's all incorporated.240 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.
- Spoon the mix evenly into the baking tins.
TO BAKE
- Bake the banana bread, uncovered, for 40-45 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!
