This loaf is a very happy marriage between raisin toast and banana bread that you guys NEED to try!! Serve this bread with a smear of nut butter and brew a cup of tea/coffee & you’ll have the perfect cosy breakfast packed with bursting nutritious raisins.
Here is the recipe:
6-INGREDIENT VEGAN CINNAMON RAISIN BANANA BREAD
INGREDIENTS:
Dry:
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1/2 cup raisins
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1 Tablespoon ground cinnamon
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2 cups self-raising flour
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1/2 cup brown sugar
WET:
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350g ripe bananas (should make about 1.5 cups banana puree when blended)
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1/4 cup coconut oil, melted
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*optional: 1 teaspoon vanilla extract, extra banana on top to decorate
METHOD:
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Preheat the oven to 175 ℃/ 350 ℉ and line a baking loaf tin with non-stick paper
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In a large bowl, combine all the dry ingredients
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In a blender, blend together the wet ingredients until no banana chunks remain
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Add the wet mixture to the dry and fold until a thick batter is formed
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Transfer the batter to the lined tin and bake in the oven for 35-40 minutes until a knife inserted comes out clean
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Allow the loaf to cool completely before slicing
*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for 1 month
Enjoy!!