Brunch is a lovely meal to sit down to as a family, but it can be tricky if anyone doesn’t eat eggs or dairy. Here’s a banana bread recipe that don’t contain either – we bet no one will know the difference
Ingredients
Method
Heat the oven to 160 degrees C fan-forced (180 degrees conventional). Oil a 16 x 11 x 7cm loaf tin with coconut oil and line with a long strip of baking paper.Â
Mix together the almond milk and vinegar. In another bowl, mix coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. In a separate bowl, mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.Â
Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the cake. Scatter with the banana chips and serve.Â
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