Mixed berry banana bread
Dairy free banana bread with mixed berries
Makes one loaf
2 ripe bananas
2 large, free range eggs
1 teaspoon (5ml / 0.17fl oz) vanilla paste
½ cup (125ml / 4.2fl oz) grapeseed or olive oil
⅓ cup (80ml / 2.7fl oz) maple syrup
1 ½ cups (210g / 7.4oz) plain flour
1 ½ tsp (6g / 0.2oz) baking powder
pinch of fine salt
1 heaped cup (180g / 6.3oz) frozen mixed berries, such as blueberries, raspberries + blackberries
Preheat oven to 180°C / 350° F / Gas Mark 4.
Grease and line a loaf tin with baking paper.
In a medium sized bowl mash the bananas with the back of a fork until they form a paste.
Add in the eggs, vanilla, oil and maple syrup and whisk with the fork until the mixture is well mixed and becomes smooth and uniform.
Using a wooden spoon fold through the flour, baking powder and salt, until the batter is well mixed and there are no lumps.
Fold through the frozen berries.
Pour the mixture into the prepared tin, smoothing out the top if necessary.
Bake in the centre of the oven for around 50 – 60 minutes, or until the loaf is golden on top and a skewer inserted into the middle comes out clean.
Allow to cool in the tin slightly before turning out on to a wire rack to cool.