Banana bread (vegan, gluten-free)

• 1 tbsp ground flaxseed
• 3 tbsp water
• 3 very ripe bananas
• ⅓ cup sunflower oil, 80 ml
• ⅓ cup brown sugar, 70 g
• ¼ cup plant milk, 60 ml
• 1 tsp vanilla extract
• 2 cups gluten-free plain flour blend, 200 g check the label
• ½ tsp xanthan gum, only if your blend has none
• 2 tsp baking powder check the label
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon
• 1 pinch salt

1. 1

   With a grown-up: oven

   Turn the oven on to 180°C (160°C fan) and line a loaf tin with baking paper.

2. 2

   Stir the flaxseed and water in a cup and leave for 5 minutes to turn gloopy. That is your egg.

   Mix flax and water. Wait 5 minutes. It gets gloopy!

   Timer 5 min
3. 3

   Mash the bananas in a big bowl with a fork until almost smooth.

   Mash the bananas with a fork.

4. 4

   Stir in the oil, sugar, milk, vanilla and the flax mixture.

   Stir in the oil, sugar, milk, vanilla and flax.

5. 5

   In another bowl, mix the flour, xanthan gum, baking powder, bicarbonate, cinnamon and salt.

   Mix the dry things in another bowl.

6. 6

   Tip the dry mix into the wet mix and stir gently, just until there is no dry flour left.

   Pour dry into wet. Stir gently. Stop when no flour shows.

7. 7

   Pour the batter into the tin and smooth the top.

   Pour it into the tin.

8. 8

   With a grown-up: oven

   Bake for 50 to 55 minutes, until a skewer pushed into the middle comes out clean.

   Timer 50 min
9. 9

   Leave it in the tin for 15 minutes, then lift it out to cool before slicing.

   Timer 15 min

Tips

Gluten-free loaves are crumbly while warm and slice much better once cool. Baking powder can contain wheat starch: check it says gluten-free.