Makes approx. 10–12 slices
Prep time: about 1.5 hours
Ingredients:
3 ripe bananas
200 g granulated sugar
115 g melted butter
2 eggs (or a plant-based alternative such as silken tofu or flaxseed with chickpea flour)
180 g apple, diced
1 tsp ground cinnamon
½ tsp salt
1 tsp baking soda
250 g flour
1 tbsp La Vida Vegan almond spread
Method:
- Preheat the oven to 175°C and grease a loaf tin.
- Mash the bananas in a large mixing bowl until smooth. Stir in the sugar and melted butter.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the diced apple, cinnamon, salt and baking soda.
- Gradually fold in the sifted flour until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 60–65 minutes at 175°C, until the bread is cooked through.
- Let the bread cool in the tin for 10 minutes, then remove and allow to cool completely on a wire rack.
- Serve with a delicious layer of La Vida Vegan almond spread.
Tip: Also great with chopped walnuts, pecans or a handful of raisins.
