Vegan Skinny Banana Bread
This banana bread is more like a fruit brack than a cake – it’s light and sweet, and fairly simple to make. For best results, bake it in a shallow pie dish or brownie tray so that it cooks through fully, rather than a loaf tin. It’s a lovely healthy snack that goes great with a cup of tea or coffee.
|3||large greenish bananas (preferably not ripe, as you want them to be low-FODMAP)|
|90ml||rice milk or almond milk|
|240g||buckwheat flour or gluten-free flour|
|½ tbsp||baking powder|
|¾ tsp||bicarbonate of soda|
|1 tsp||ground cinnamon|
|¼ tsp||grated nutmeg|
|50g||raisins, soaked for 5 minutes in water (optional, for a juicier bite)|
You will need: a flat pie dish/brownie type tray (28cm x 18cm x 4cm).
Preheat the oven to 150°C fan/170°C
Mash the bananas really well. Put them into a food processor with the rest of the ingredients (apart from the raisins and pumpkin seeds), and blend until everything is well mixed (if you don’t have a food processor, mix the wet ingredients and the dry ingredients separately and then combine them.) Drain the raisins, then put them into a large bowl with the banana mixture and mix well.
Line a flat pie dish/brownie type tray (28cm x 18cm x 4cm) with baking parchment. Pour in the mixture and spread out evenly. Sprinkle with the pumpkin seeds and bake in the preheated oven for 50 minutes, until a knife inserted in the centre of the loaf comes out clean.
Remove from the oven and carefully take the banana bread out of the tin. Allow to cool on a wire rack before slicing.