Vegan, gluten-free banana and apricot bread
I love baking banana bread all year round, using seasonal ingredients. This vegan, gluten-free banana and apricot bread is perfect for spring and summer as it’s zesty and light. I normally serve it with afternoon tea at garden parties or take it to picnics and birthday parties. Add more sugar if you like your cake very sweet.
Ingredients
Method
- Mash the bananas with a fork, then add the vanilla paste, ground flaxseed, oat milk and oil. Set aside for 5 minutes, then add the oats, mix well and rest for 10 minutes.
- Preheat the oven to 160°C. Line a loaf tin with parchment paper or paper basket.
- Add the flour, sugar and baking powder to the banana mixture and combine well. Finally, fold in the apricots and lemon zest & juice.
- Transfer the batter into the tin, spreading it out evenly.
- Bake the cake tin in the middle of the oven and for approx. 60 minutes until golden and an inserted skewer comes out clean.
- Let it cool in the tin for 5 minutes then transfer it to a wire rack.
- Let it completely, before serving.