1 Preheat the oven to 200°C/Gas
Mark 6.
2 To a large mixing bowl, add 4 ripe
bananas and mash with a fork.
3 Add the flour, non-dairy milk, maple
syrup, cinnamon and baking powder,
then mix.
4 Add around three-quarters of the
crushed pecans and mix again.
5 Grease a lined baking tin with a little
coconut oil and pour in the mixture.
I use a small tin as a normal-sized
one can be too long which affects
how much the bread rises. Slice
a banana lengthways and push it
into the mixture. Top with the
leftover pecans.6 Bake in the oven for 35-40 minutes
7 Allow to cool for 15-20 minutes
before slicing and serving.
TIP This can be stored in a sealed
container at room temperature for a
couple of days. If you prefer, you can
swap the pecans for other nuts, such
as walnuts or almonds.The best free-from banana bread
By James Wythe (www.healthylivingjames.co.uk)
Serves 10 slices | Prep 5 mins plus cooling | Cook 40 mins | Calories 194 (per serving)5 ripe bananas, peeled150g (1¼ cups) gluten free
self-raising fl our (I use
Doves Farm)
100ml (½ cup)
unsweetened plant milk
3 tbsp maple syrup
1 tbsp baking powder
1 tsp cinnamon
100g (1 cup) pecans, or
vegan chocolate,
crushed (optional)Total fat Saturates Salt Sugar Protein- 6g 0.8g trace 11. 2 g 2.4g