A wholegrain, oil free, nut free, vegan banana bread. Added bonus is that it's super quick and easy to make.
1 ½ cups wholemeal spelt flour
2 tablespoons ground flax seeds
1 tsp baking powder
½ tsp bi-carb soda
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp salt
450g very ripe banana (4 large bananas)
½ cup (150ml) pure maple syrup OR 1 cup dried dates
1/3 cup (80ml) light soy milk
2 tsp vanilla
Preheat oven to 175°C.
Grease a loaf by spraying with cooking oil or line with baking paper.
In a large bowl, mix together the flour, ground flax, baking powder, baking soda, cinnamon, nutmeg and salt. Make sure there are no lumps.
Place the bananas, maple syrup (or dried dates), soy milk and vanilla into a blender and blend until completely smooth.
Add the banana mixture to the dry ingredients and fold until just combined (don’t overmix).
Pour batter into the loaf tin and bake for 45-50 minutes, until lightly browned on top and a toothpick inserted in the centre comes out clean.