Banana Bread

The most perfect plant-based Banana Bread you may ever make - yes we mayyy be a little biased, we know. 

INGREDIENTS
Brown Rice Flour, Coconut Sugar, Tapioca Flour, Baking Powder and Himalayan Salt.

YOU WILL NEED
3 overripe bananas
1/3 cup almond milk (or milk of choice)
1/4 cup melted coconut oil
2 eggs OR 2 TBSP flax meal mixed with 4 TBSP water (if vegan).

DIRECTIONS

1.     Pre heat oven to 180°C, on Bake setting.

2.     Mash bananas thoroughly in a mixing bowl.

3.     Add milk and coconut oil to bananas.

4.     Add the eggs. If using flax meal eggs, make sure they have set - approx. 15 min. Mix well.

5.     Add dry mix and mix until combined.

6.     Pour mix into greased loaf tin. Don’t worry if it seems too runny - it is meant to be like this.

*Feel free to top with a banana, sliced long ways down the centre, for aesthetic purposes.

7.     Bake for 50-60 minutes, check with a fork in the centre at the 50 minute mark.

8.     Allow to cool in the tin for 5 minutes, then tip onto a cooling rack and cool before slicing. 

Store in an airtight container as you enjoy over the week. 

Note - add walnuts or choc chips if you like. 

Makes 15, depending on your slice size.

ALLERGENS
Made in factory that also processes dairy, wheat, gluten, nuts (peanut and cashew), tree nuts (almonds), sesame, eggs, fish, molluscs, and crustaceans.

Store in a cool dry place.

Made  in New Zealand with local and imported ingredients.