Healthier banana bread!

Okay, so it's not the healthiest thing in the world, but it's certainly a lot better for you than regular cake, and tastes divine! This is also a great way of using up bananas that are getting overripe.

I adapted my old banana bread recipe to, to get rid of the refined sugar and pack it full of goodness!

1. Mix the following ingredients in a large bowl, and stir with a fork...

• 10oz plain four (I used a gluten-free flour blend)
• 1 teaspoon (tsp.) bicarbonate of soda
• Pinch salt
• 4oz dairy-free spread (I used Pure Olive spread)
• 2.5oz date syrup
• 1.5oz agave nectar
• 2 tsp. egg-replacer (I used "No Egg")
• 3 large or 4 medium bananas - Mashed first into a thick pulp, in a separate bowl.
• pinch cinnamon
• 1 tsp. vanilla extract
• 1 Tablespoon (Tbsp.) oatbran
• 1 tsp. ground flax seed (linseed)

2. Add 1/2 to 1/3 of a cup of soya milk. Stir/whisk with a fork, adding extra soya milk if you need, until it becomes a thick, but still pourable, batter.

3. Pour into a greased loaf tin of around 20 x 13cm and bake at 180°C for 40-45 minutes. It will be quite brown in colour, due to the date syrup, so ensuring it doesn't burn can be quite a challenge. Just don't open the oven within the first 30 mins, at least!

4. Leave to rest for 2-3 mins, then loosen the edges all the way around with a narrow, sharp knife. Leave for a further 15 mins, then turn-out onto a wire rack and leave to cool fully.

Cut in slices and EAT.

Jen x