Description
I know everyone’s tired of seeing banana bread but what about a moist raspberry banana bread???
Ingredients
Units
Scale
- 1 3/4 cups plain flour (250g)
- 6 tbsp coconut sugar (65g)
- 1/3 cup coconut oil, melted (see notes*)
- 3 tbsp non-dairy milk (I used Oat milk)
- 1/2 tsp apple cider vinegar
- 3 very ripe banana's (plus 1 ripe banana for decoration)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp pink salt
- 1/2 tsp vanilla extract
- 3/4 cup raspberries (plus more for decoration)
Instructions
- Pre-heat oven to 180°C/ 160°C fan and line a loaf tin with parchment paper.
- To make the vegan buttermilk mix oat milk with apple cider vinegar and set aside for 5-10 minutes.
- Mix plain flour, baking soda, baking powder and pink salt.
- In another bowl mash 3 banana’s and mix in the melted coconut oil and sugar.
- Slowly mix in vegan buttermilk and vanilla extract with the mashed banana’s mixture.
- Combine wet and dry and ingredients.
- Fold in the raspberries.
- Pour batter into the pre-lined loaf tin.
- Slice remaining banana in half and press sliced side up into the batter, along with a few raspberries.
- Sprinkles coconut sugar over the sliced banana and raspberries.
- Bake for 50-65 minutes.
Notes
When using melted coconut oil in any recipe with a plant milk its important to use room tempreture milk and to also slowly mix in the two when combining. If you use cold plant milk it will cause the coconut oil to go back to its natural state and you’ll have to re-melt the whole mixture in the microwave.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American