I believe baking is a skill that can never be underrated, and I’ve always encouraged Olivia to join me in the kitchen. Baking teaches children so much more than how to create delicious treats… Following a recipe helps to teach maths, science and reading. Time in the kitchen will also equip your wee ones with important life skills; like patience, how to follow directions and the knowledge that hard work is generally followed with reward. Most importantly of all, baking with your family helps to make fabulous memories of spoon licking fun times!
February is a fabulous month for getting busy in the kitchen! Not only is the whole of February recognised as Bake for Family Fun Month, it’s also Banana Bread Day on the 23rd February! To help you celebrate these two most auspicious occasions, I’ve developed a new recipe for Healthy Vegan Banana Bread! Why not give it a go?
Healthy Vegan Banana Bread
- 2 ½ large bananas – mashed
- ½ tsp pure vanilla extract
- 1 Chia egg – 1 tbsp ground chia seeds mixed with 3 tbsp water
- 3 tbsp coconut oil – melted
- 4 medjool dates – pitted, chopped small
- 55g coconut blossom nectar
- 2 tbsp pure maple syrup
- 2 tsp baking powder
- ½ tsp Himalayan pink rock salt
- 1 tsp ground cinnamon
- 180 ml unsweetened almond milk
- 137g ground almonds
- 200g gluten-free flour blend – (Doves)
- 112g gluten-free oats
- 50g walnuts- chopped roughly
- Preheat oven to 180C. Line a 9×5 inch loaf tin with silicone paper.
- Place the mashed banana in a large bowl, add all the ingredients and mix together well. Spoon into the lined tin.
- Bake for 50 mins – 1 hour. When it is ready, it should feel firm and have a light brown crunchy golden top.
- Turn out onto a cooling rack and when cold cut into slices.
- This is delicious served lightly toasted with nut butter and raspberry chia jam. Chia Jam recipe can be found here.