If you find yourself with a fruit bowl full of very ripe bananas, and fancy a slice of the most deliciously moist yet fluffy banana bread, without turning the kitchen upside down making messes, then this could well become your new go-to recipe.

Made in just one bowl, it’ll be mixed and in the oven before you can ask “Does anybody feel like banana bread?”

(Which is a rhetorical question really - it’s one of those classic dishes which are much loved for delicious reasons.)

Oh, and it goes without saying,
that this fabulous little treasure is
dairy-free, egg-free, vegan,
and made with simple, whole-food ingredients.
Using wholemeal spelt flour and chia seeds,
it has a very light texture,
so much so that I very much doubt anybody could guess
it’s not made with white flour.

ONE BOWL BANANA BREAD
(vegan : egg-free : dairy-free : wholefoods)

INGREDIENTS

• 4 bananas

• ½ cup olive oil (or a mix of walnut and olive oils)

• ½ cup maple syrup

• ½ cup soya milk

• 1 teaspoon vanilla paste

• ¼ cup chia seeds

• 1 cup coconut flakes  

• 2 cups wholemeal spelt flour

• 4 teaspoons baking powder
  

  METHOD

• Pre-heat oven to 180 degrees C and line a loaf tin with parchment paper.

• Mash wet ingredients together in a large mixing bowl with a fork. 

• Place dry ingredients on top in that order and stir through gently with fork.

• Pour into lined loaf tin, and press a handful of your favourite nuts onto the top of the batter.

• Bake 40 mins at 180 degrees, or until a skewer comes out cleanly. 

• Turn out of the tin to cool on a cooling rack.

• Delicious while still warm served with a dollop of coconut yogurt and a drizzle of maple syrup as a dessert. 

• Or let it cool to room temperature and serve just as it is.