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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 tsp vanilla paste
  • 2 Tbsp of vegetable oil
  • 1 Tbsp ground flaxseed or chia seeds
  • 1 cup oat milk
  • 1 cup gluten-free oats
  • 1 cup self-raising gluten-free flour
  • 1 tsp baking powder
  • 2 Tbsp coconut sugar or Stevia
  • ½ cup chopped apricots
  • Juice and grated zest of 1 lemon or orange

Method
 

  1. 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.
  2. Preheat the oven to 160°C. Line a loaf tin with parchment paper or paper basket.
  3. Add the flour, sugar and baking powder to the banana mixture and combine well. Finally, fold in the apricots and lemon zest & juice.
  4. Transfer the batter into the tin, spreading it out evenly.
  5. Bake the cake tin in the middle of the oven and for approx. 60 minutes until golden and an inserted skewer comes out clean.
  6. Let it cool in the tin for 5 minutes then transfer it to a wire rack.
  7. Let it completely, before serving.