BANANA BREAD

⏱ Working time: 1 hour

🍽 Servings: 8-10 pieces

📈 Difficulty: Easy

🌱 Vegan

💛 Classic

INGREDIENTS

• 2 ripe bananas, mashed
• 1 banana to decorate
• 110 g brown sugar
• 180 ml milk of your choice (e.g. almond milk)
• 80 ml olive oil
• 1 teaspoon vanilla extract (optional)
• 1 tsp apple cider vinegar
• 30 ml Ginger Shot Classic
• 300 g flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ¼ tsp nutmeg, ground (optional)
• A handful of walnuts, roughly chopped

PREPARATION

Preheat the oven to 180 degrees Celsius and grease a baking dish with a little olive oil. In a large bowl, mix the mashed bananas with the brown sugar, milk, olive oil, vanilla extract (optional), apple cider vinegar and Ginger Shot Classic Mix until everything is well combined. In another bowl, mix the flour with the baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Now add the dry ingredients to the wet ingredients and stir carefully until a uniform dough has formed.

Pour the batter into the prepared tin and sprinkle with the chopped walnuts. Cut the extra banana in half lengthways and press it lightly into the dough with the cut side facing upwards. Bake the banana bread for 45-50 minutes until a toothpick inserted into the center comes out clean. Leave to cool in the tin for about 10 minutes, then turn out onto a wire rack and leave to cool completely. Banana bread tastes best fresh, but stays moist for several days.