I love bananas, I love cake, I love bread.
Banana bread ticks all the right boxes

I have been craaaviiinng it for weeks now so I finally got in the kitchen with Tyler and we came up with a little recipe I think you might like..

This recipe is:
* Refined sugar free
* Vegan
* Made with only natural ingredients
* Easy
* Totally frickin yum

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  • 180g spelt flour
  • 2 spotty bananas
  • 1 Tbsp baking powder
  • Small pinch of sea salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon all spice/nutmeg
  • 120ml dairy free milk (I used coconut rice milk)
  • 1 Tbsp melted coconut oil
  • Handful of broken walnuts + a few whole ones for decorating the top
  • 2 medjool dates cut into small pieces (I use scissors)
  • 1/2 teaspoon of vanilla essence/finely sliced vanilla pod
  • Pumpkin seeds for decoration (optional)
  • Vegan butter/marg to grease tin


Let’s Do This:

* Get the oven on! I have a fan oven and had it at 200 degrees.

* Use either your fingers or some kitchen roll to spread a thin layer of butter/marg around the inside of your tin.

* Mash the 2 spotty bananas in a large bowl using the back of a fork. It doesn’t need to be perfectly pureed but just make sure there are no big lumps.

*In your measuring jug combine the milk and coconut oil. Set aside for a sec.

* In a separate bowl combine the flour, baking powder, salt, cinnamon and all spice/nutmeg – mix it up and add to the bowl of mashed banana.

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*Pour in the milk and oil combo, mix well. Add the vanilla, broken walnut pieces, chopped medjool dates and and fold until you are happy.

NOTE – The mixture should be thick but you should be able to easily pour it into your tin.

*Pour the mixture into your pre-greased tin and use a spoon to get the left over bits of mixture in there too. I used a small loaf tin.

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*Throw/place some whole or chopped walnuts and some pumpkin seeds on top to make it look pretty.

*Into the oven it goes!

Note – I turned my oven down slightly to about 190 degrees and cooked for 40mins but make sure to check with a knife or toothpick to make sure it’s cooked all the way through. The good thing is, as there are no eggs or dairy you can afford to go for a slightly gooier consistency if that’s your thing! 

*Once cooked, carefully remove the loaf and place on a wire cooling rack for about an hour (try your best at least!)
then slice that bad boy open and get involved!!

The smell is worth it alone!


And Now For The Beautiful Disaster That Was..
Baked Banana Bread Oats!!!


Do you ever really fancy eating something but don’t know what it is?!
I had this problem a few days ago so started making regular oats.. Oats, organic rice milk, on the heat. Regular.
Then I saw the spotty bananas and I was still craving banana bread so I decided to take the oats off the heat, put them in the same tin I used in the recipe above, added a bit of spelt flour, a little bit of baking powder, some all spice, ginger and a mashed banana.

The consistency wasn’t very thick and I did think it was going to be bit too runny but what the heck.. it was Sunday and I was in the mood to experiment.
I baked it in the oven for 45mins and when I got it out it had formed a bready crust across the top but I could see underneath it was bubbling and hadn’t achieved any kind of cakiness in the slightest.

Determined not to have wasted time and food, I decided to dig my spoon in and have a taste..
it was insane!!!

Slowly baked, sweet, warming, banana-ey oats with the added texture of the crust mixed into it.. absolute perfection and an incredibly lucky end to what could have been a complete food disaster!
Not what we need in a.m!!

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THIS is what we need in the a.m!!

Have a really wonderful day and let me know if you make the banana bread or the disaster oats!!
Much Love

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