Banana Bread Bake Mix

There’s nothing quite as comforting as a warm slice of banana bread. Powered by plants, our gluten free banana bread has a deliciously dense and super-moist texture that's perfect for slicing or freezing for later.

Just Add:
3 x very ripe large bananas, mashed (the riper the better, the really brown ones)
75g coconut oil, melted

How to Make:
Simply empty contents of pack into a large bowl, add melted coconut oil and mashed banana. Gently mix until combined, do not over mix. Transfer mixture to an oiled loaf tray. We used melted coconut oil as it adds a lovely crisp texture to the outside of the bread after baking. Bake in a 180 degree fan forced oven for 40 minutes. Serve warm or toasted. OMG!

Notes:
If the mixture does not come together easily and looks a little dry, simply add a splash of water or dairy-free mylk. This will depend on how ripe your bananas are. They really need to be basically overripe so they can be mashed into a puree.

Store in an airtight container in the fridge for up to 3-5 days. Warm in microwave or toast for best results.


Suggested Toppings Before Baking:
Sliced Banana
Dairy Free Chocolate Chips
Chopped Walnuts

Serving Suggestions:
Drizzle Maple Syrup
Whipped Coconut Cream
Peanut Butter


Why not get creative and change up your recipe by making a carrot and walnut bread instead of banana. Simply replace the banana with 1 cup of grated carrot and 1/2 cup of chopped walnuts. You will need to add a little water or dairy-free mylk (up to 1/2 a cup) to bring it together. Delicious!