Cinnamon & Almond Banana Bread (Vegan & GF)

1. Pre-heat your oven to 180 degrees.

2. Peel and chop up the bananas and pop them into a large mixing bowl. Mash the bananas until smooth then add in the oil, sugar and maple syrup.

3. Pour in the flours, baking powder and cinnamon and combine well. The mix should be light and fluffy.

4. Line a 2lb loaf tin with grease proof paper. I stuck it down using dairy-free margarine.

5. Spoon the bread mix into a loaf tin. Decorate with flaked almonds (this is optional. I wanted to add the almonds for a little extra protein and crunch).

6. Pop the tin in the pre-heated oven and bake for 20 minutes.

7. After 20 minutes, check the banana bread by sticking a sharp knife or skewer into it, it should come out somewhat clear. Place the tin back into the oven for around another 30 more minutes. (Cover with foil to prevent the bread from burning).

8. Take the banana bread out of the oven, tip out of the tin and place onto a cooling rack or serving dish!

9. Slice up and serve warm with some dairy-free ice-cream or yoghurt - or wait until the bread is cool and you can enjoy it with a nice cup of tea/coffee as an afternoon tea treat!

When the bread is hot, it is moist and crumbly, just how I like warm bread!

This recipe is super easy, and it's a must make for any banana & cinnamon lover!