Banana bread has always been a favourite of mine so I thought I’d create a dairy-free & reduced sugar version to suit most diets! Hope you enjoy!
160g self-raising flour
140g dairy – free butter
1 tsp baking powder
40g brown sugar
3 Tbsp honey or agave syrup
2 very ripe bananas, mashed (the darker the better!)
50g blanched almonds or walnuts
Pre-heat oven to 160 degrees. Grease 1 loaf tin and line with baking paper.
Cream the butter and sugar until light and fluffy! Next, slowly add the eggs and stir. You can add a little bit of flour too, this will stop it separating so much. Tip in the rest of the flour and the baking powder and gently fold it in to the mix.
Finally, add the sultanas, nuts and honey/syrup and gently stir.
Bake for 60 mins. Put a knife in to the cake and check if it comes out clean, you may need to pop the loaf back in to the oven for a further 5- 10 mins.
Leave to cool and then put in an air tight container.