Jammy Banana Bread
Ingredients
- 200g gluten-free self-raising flour, sifted
- 100g oats
- 75g soaked dates
- 3 over-ripe bananas, mashed (300g)
- 250g raspberries
- 60ml any non-dairy milk with 1 tbsp apple cider vinegar (or 2 eggs)
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1 tsp baking powder
- 2 tsp lemon juice
- 1tsp baking soda
- pinch of salt
Preparation
Combine the milk and apple cider vinegar and leave to one side to curdle
If not vegan, you can use two beaten eggs
Microwave dates in a drop of water to go mushy and stir to a creamy consistency
Mash the bananas with a fork
Put all the other ingredients into a bowl (keep raspberries aside)
Add in the milk, bananas and date mixture and whisk everything together until smooth (don't over mix)
Stir in half the raspberries
Line a loaf tin with baking paper and pour in the mixture
Scatter the remaining raspberries on top
Oven bake on 180 degrees for 30 minutes or until golden and a skewer prod comes out clean
Enjoy warm with a ☕️
