spiced banana bread

a toastable, firm banana bread. perfect for spreading with nut butter or yogurt.

for 1 loaf:

3 overripe medium bananas

80ml neutral oil

80ml plant milk

1 tbsp apple cider vinegar

55g granulated sugar

1 tsp cardamom pods

1 tsp fennel seeds

1 tsp cinnamon

200g plain flour

75g whole-wheat flour

1 tsp baking powder

1 tsp baking soda

pinch of salt

100g raisins or dates

method:

add the cardamom and fennel seeds into a small pan and toast for 2 minutes until fragrant. grind with a mortar & pestle. set to the side.

mash the bananas in a large bowl. add the oil, milk, vinegar and sugar and mix using a whisk, until there’s no banana lumps left.

add the ground spices, cinnamon, salt, and flour. fold in the flour, baking soda, baking powder and salt until there is no dry flour left, but do not overmix.

chop the dates if using. add to the batter and gently fold, once again, do not overmix.

add the batter to a loaf pan (23cm) and sprinkle more sugar on top.

bake at 180°C for 20 minutes, then at 170°C for 40 minutes.

cool before slicing.