Vegan Banana Bread with Hidden Courgette
Ingredients
- 1 ripe banana, mashed
- 125g NKD Living granulated erythritol
- 180ml almond milk
- 1 tbsp ground flaxseed
- 1 tbsp apple cider vinegar
- 60ml melted coconut oil
- 240g plain flour
- 1 tbsp cinnamon
- 2 tsp baking powder
- pinch of salt
- 100g grated courgette (squeezed and dried first)
Preparation
Preheat oven to 170C and line a loaf tin with parchment paper
Mix together the non-dairy milk, flax and vinegar and set aside, then in a large bowl add in the banana, erythritol, coconut oil and the milk mixture and whisk until combined
Fold in the remaining dry ingredients apart from the courgette until fully incorporated to form a batter
Gently fold in courgette until mixed in and transfer to a loaf pan, then cook in the oven for 50-60 minutes until a skewer comes out clean
Leave to cool before slicing