Put a spin on this classic using our plant-based almond m*lk for a gluten free, dairy free twist. Simple and easy to whip up, our vegan banana bread is perfectly moist, extra nutty and ideal for breakfast or as an afternoon snack.
Pre heat the oven to 180. Line a loaf pan with parchment and lightly grease with olive or coconut oil.
In a small bowl, mix the chia seeds with the nut milk and set aside. Mash the bananas and add the maple syrup, olive oil, lemon juice and vanilla. Once the chia mix has gelled, add to the banana mix. In a bowl, combine the almonds, oat flour, baking soda and linseeds. Slowly add the wet ingredients to the dry until a mixture has formed. Pour the batter into a loaf pan and bake for about 40 minutes.
*For added crunch, try a few cacao nibs in the mixture or a topping.
*For sweetness, slice up a banana and lay over the top of the mixture before baking.