VEGAN BANANA LOAF

Ing redients 20 ml of egg replacement mixture* ¼ tsp baking soda 1¼ cup almond milk 1 cup wholemeal flour 1 cup white spelt flour 2 tsp baking powder ½ cup coconut sugar 1 cup mashed bananas

(approx. 2 bananas) ¼ cup olive oil ¼ cup maple syrup ½ cup chopped walnuts Method Preheat oven to 180 degrees Celsius. Line loaf tin with parchment paper. Add egg replacement and baking soda to unsweetened almond milk and whisk well, leave a few minutes for binding powers to activate. Place to one side. Mix dry ingredients wholemeal flour, spelt flour, coconut sugar and baking powder. Mash bananas. Add bananas, olive oil and maple syrup to dry mix. For a second time whisk egg replacement, almond milk mix and add to dry mix. Mix all ingredients well to a batter. Add chopped walnuts, ensuring even distribution Pour into the parchment paper lined loaf tin. Cook for 55 minutes. Loaf should spring back once fully cooked. Remove from the oven. Leave in tin for 10 minutes to settle. Lift out of the tin (parchment paper makes this part easy) onto a baking rack to cool. Slice and serve. This loaf will keep several days in an airtight container and is wonderful toasted. My preference in a hot climate is to slice the banana cake into individual servings, freeze and defrost as needed. * Mix together separately 3 tablespoons vegetable oil with 3 tablespoons water and 2 teaspoons baking powder to replace the equivalent of 2 eggs.