Growing up, my mum made THE best banana bread. Making a vegan banana bread that tasted like hers was quite a feat!  This banana bread is just as good, has the same lovely dark colour hers has and is refined sugar free.  Lovely 

 

260g Sharpham Park Spelt flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon bicarbonate of soda

75g maple syrup

200ml plant based milk (I use Alpro Organic Wholebean Soy Milk)

30g melted coconut oil (I use Biona Organic Odourless coconut oil)

½ teaspoon apple cider vinegar

1 teaspoon vanilla extract

3 medium bananas

 

Preheat oven to 180 degrees Celsius.  Grease a loaf tin/glass loaf dish with some coconut oil. Mash up your bananas with a fork, set to one side.  In a separate bowl mix together the spelt flour, baking powder, salt and bicarb. In a jug or another bowl mix together the maple syrup, milk, melted coconut oil, apple cider vinegar, vanilla extract.  Pour into the flour bowl and mix together.  Stir the bananas in and pour into loaf tin.  Bake for approximately 40 minutes.