Summer berry banana bread
Vegan, refined sugar-free
Equipment
- 1 pan
- 1 bowl
Ingredients
- 300 grams bananas, very ripe
- 80 grams coconut oil /vegan butter, at room temperature
- 120 grams light brown sugar
- 1 tsp vanilla bean paste
- 60 ml almond milk
- 270 grams all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 160 grams summer berries (cherries, raspberries, etc.), fresh or frozen
- 2 tbsp flour to toss the berries
- 1/2 cup coconut shreds for the topping, optional
Instructions
- Preheat oven to 180C degrees.
- Grease and flour a 25cm/ 10 inch loaf pan.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- In a food processor, combine the bananas, almond milk, coconut oil or butter and sugar. Blend until smooth (2-3 minutes).
- Add in the vanilla and the flour mixture and blend again, so you’ve left with a smooth cake batter. Don't overmix.
- Place the berries and flour in a bowl and toss to coat evenly.
- Place the berries and flour in a bowl and toss to coat evenly.
- Top with coconut shreds, if using.
- Bake for 60- 70minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
- Cover with tinfoil if the top darkens too much.
- Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully