No waste banana bread

WHAT YOU’LL NEED:

190ml oat milk

2 ripe bananas, mashed 200g spelt flour

100g deglet dates, chopped 35g walnuts, crushed

1 tsp baking powder

1 tsp bicarbonate soda

1 tsp salt

1 tbsp vanilla extract

½ tsp cinnamon powder

METHOD:

1Preheat oven to 170°C. Add your dry ingredients (flour, salt, baking powder, bicarbonate soda and cinnamon powder) to a Pyrex® bowl and stir to remove any lumps.

2In a separate Pyrex® bowl, add your mashed banana until creamy, but keep them slightly chunky too. Add the vanilla extract and combine together. Pour your dry ingredients into the banana mixture and fold. Next, add plant-based milk and stir slowly. Make sure you scrape down the sides of the bowl.

3Once the mixture is smooth and ready to pour, add your crushed walnuts and chopped dates, then fold together.

4Rub a small amount of plantbased butter or coconut oil on the inside of a baking tin to prevent the banana bread from sticking. Add a small sheet of wax paper to the baking tin and pour your mixture. Add a few toppings like sliced bananas, walnuts or dates to the top and place in the hot oven for 35 minutes.

5Bake until golden brown and the inside is cooked through. A great tip for checking the banana bread is cooked through is by placing a knife or fork through the top it should come out clean. 6Remove from heat and allow to cool slightly before serving. Add a small dab of butter or jam to taste.

Tip: If you can’t finish it right away, store it in your Pyrex® Cook & Freeze and pop in to the freezer for up to one month. When you’re ready, remove from the freezer, set aside until room temperature and serve.