Dairy-free oaty banana bread

This dairy-free oaty banana bread is perfect for breakfast, picnics, afternoon tea or for the lunch-box. The original recipe had more sugar in it but I reduced it by half because the ripe bananas were more than sweet enough! You can make it even more healthy by using whole-wheat flour - or indeed gluten-free by using appropriate flour (such as rice, almond, coconut etc).

Print Recipe

Prep Time 10

Cook Time 50

Resting Time 4

Total Time 1

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

100 g dairy-free margarine
100 g caster sugar
2 eggs beaten
1 tsp vanilla extract
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
100 g plain flour
100 g porridge oats
3 bananas mashed
60 ml oaty or almond milk
2 handfuls of raisins optional

Method

Preheat the oven to 180°C. Grease and line a medium size loaf tin.
Cream the margarine and sugar together, then add the eggs and vanilla and mix until fluffy.
Mix the flour, oats, baking powder, bicarbonate of soda and cinnamon together. Add this mixture to the egg mixture.
Mash the bananas with the milk, then gently combine with the batter. Fold in the raisins, if used, then spoon the batter into the tin.
Bake for 50 to 60 minutes, until the top is golden and an inserted skewer comes out clean. Let it cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.