Banana bread is one of my favourite snacks, paired with a cup of tea I am instantly in my happy place. And this one doesn’t disappoint - super moist and dense on the inside with a crunchy crust... no eggs needed! The trick is to make sure your bananas are very ripe (almost black) - frozen ripe ones will work just as well when fully defrosted, so get those mushy bananas in the freezer. This bread keeps wonderfully and is just as delicious on day three and four as day one, so a great one to make in advance for snacks and lunchboxes throughout the week.
Makes 1 Loaf
+ vegetarian
+ dairy free
+ egg free
+ nut free
+ soy free
Ingredients
Can coconut cream
Water
Vanilla extract
Wholemeal spelt flour
Caster sugar
Shredded coconut
Baking powder
Very ripe bananas, thinly sliced
Method
This recipe can be found on page 20 of our delicious cookbook for Thermomix machines; I Can't Believe it's Vegan. If you don't already have this one in your collection, you can check it out here...
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