You cannot beat a super moist and flavoursome banana bread. This recipe is definitely up there with the best of them, it is vegan and can be made nut free too.
I’ve got into making this banana bread recently since my eldest started school. It ticks all the boxes in terms of an afterschool snack – filling, healthy, tasty, portable and allergy friendly. Great for mums too with their afternoon cuppa!
Made with spelt flour and autumn spices; cinnamon and ginger, it’s really warming and has a very subtle zing in amongst the sweetness of the banana, date syrup and raisins.
It’s very easy to make too, no need for a fancy mixer, just a mixing bowl and wooden spoon. Then the steps are simple – a bowl with dry ingredients – a bowl with wet ingredients – mix everything together – pour into loaf tin – bake!
One more thing – in an ideal world use bananas covered in brown spots… but yellow ones will do if that’s all you have in… don’t use green, you’d lose that gorgeous banana taste!
Vegan Banana, Carrot and Raisin Bread