Vegan Banana Bread

Is there anything better to boost your mood than a slice of banana bread in the afternoon? Mine is packed full of oats and has less sugar in the whole thing than one Starbucks Frappuccino.

This is a great cake to make out of leftover bananas and will make your elevensies the envy of the office.

Banana bread is one of my all time faves. It makes me feel like a grown ass woman making something so wholesome and tasty from a few going off bananas. This recipe is particularly good for you as it uses hardly any sugar and I blend a tonne of oats into it so it's basically a super food.

I always think that for a banana bread texture is key, so I've added in raisins to give it some chewyness. If you wanted to add some walnuts in that would also be a great shout.

One of the best things about this recipe is that after it's cooled down you can slice it up and put it in the freezer. All you need to do is grab a foil packet of goodness in the morning and by lunchtime it will be defrosted and ready for a mid afternoon pick me up.

RECIPE
Makes around 10-12 slices in a standard loaf tin

Ingredients
300g oat flour (blend porridge oats in a food processor until fine to make your own - if you don't have a food processor just substitute with plain flour)
140g plain flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp salt
60ml non dairy milk (I used soy)
1/4 tsp rice vinegar
4 overripe bananas mashed
100g maple syrup
3 tbsp olive oil
1 tsp vanilla extract
65g caster sugar + 1 tbsp extra
75g raisins

Method:
1. Preheat your oven to 180C and grease a loaf tin - if you don't grease it well you're only playing yourself.
2. In a bowl mix together the dry ingredients: the two flours, baking powder, cinnamon, mixed spice and salt. I used the food processor bowl to save on washing up.
3. In a small bowl mix together the vinegar and milk. Full disclosure: this going to curdle. Don't let it get you down.
4. In a large mixing bowl stir up the mashed banana, maple syrup, olive oil and vanilla. Once mixed add in the milk and stir it all over again.
5. Mix in the dry ingredients, sugar and raisins until fully combined.
6. Tip the mixture into the the loaf tin and sprinkle it with that extra tbsp of sugar. Bake for around 35-45 minutes, or until a knife comes out clean.
7. Let cool fully, at least two hours, before slicing up.

This banana bread is great on it's own but can be topped with jam or maple syrup if you're feeling it. Enjoy!