This banana bread is so perfect, it’s moist and the depth of flavour from the tea and spices take it to the next level. Serve with a cuppa and share with mum this Mother's Day.
DESCRIPTION
Pre heat oven to 180C/350F
Mash the bananas with a fork.
Steep the milk with the tea for at least 5 minutes, drain and reserve the milk.
Add to the banana with the oil and apple cider vinegar. Stir to combine.
Add in all the dry ingredients and stir to combine. Add in the walnuts, saving some for the topping.
Pour the banana bread mixture into your loaf tin, top with remaining walnuts and bake in the oven for 45 minutes.
Leave to cool to room temp. Slice, and enjoy with some tea. :)
INGREDIENTS
2 ripe bananas (1 cup mashed) 1 cup plant based milk, steeped with 3 tbsp loose leaf black tea 3 tbsp olive oil (or other neutral tasting oil) 1 tbsp apple cider vinegar ¾ cups gluten free flour 1 ¼ cup blanched almond meal ½ cup coconut sugar 2 ½ tsp baking powder 2 tsp cinnamon ½ tsp cardamom 1 tsp ginger powder ¼ tsp nutmeg ¼ tsp clove Pinch sea salt 1 cup walnuts
Method
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