Banana Bread

This is a not too sweet, moist, (reasonably) healthy banana bread perfect toasted for breakfast with almond butter or a topping of your choice. You can impress your picky vegan friends and cooking neanderthals with it too. It’s just good.

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What you’ll need:

Dry:

1 cup wholemeal spelt flour

1 cup white spelt flour

1 tsp baking powder

1/4 tsp baking soda

pinch sea salt

1 tsp cinnamon

1/2 cup sunflower seeds

 

Wet:

4 (very) ripe bananas

1 cup almond milk (can also use dairy/oat)

5 tbsp olive oil

1 tsp vanilla extract

1/2 cup maple syrup

 

Optional:

1/2 tsp nutmeg (grated)

 

Preheat your oven to 175˚C. Grease or line a loaf pan.

Combine dry ingredients in a mixing bowl. In a separate bowl mash the banana and stir in the other wet ingredients. Fold the wet mix into the dry mix to combine. Add to loaf pan. Cook for 1hr-1hr10 or until golden on top and a skewer dipped in comes out clean.

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