Banan Bread

This recipe is sugar & dairy free. Using spelt flour reduces the gluten content too and even for those without gluten sensitivity tends to be easier to digest than wheat flour. The agave syrup is incredibly sweet, you may decide to adjust this further once you've tried it. Enjoy!

• 120ml sunflower oil
• 100ml agave syrup
• 2 eggs
• 2 very ripe bananas, mashed
• 180g wholemeal flour (spelt is wonderful!)
• 1tsp baking powder
• 55g toasted walnuts, roughly chopped

Preheat oven to 375F/190C
Whisk oil & syrup together, add mashed bananas & mix thoroughly
Add sifted flour, baking powder & walnuts
Pour the mix into 1lb loaf tin (23 x 11 x 5cm)
Bake for 35-40 minutes or until toothpick comes out clean (remember, because this is made with fresh bananas the loaf will be quite moist)
To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400F/200C in center of oven
Cool for 10 minutes in the tin, before removing and cooling on a wire rack