2 cups of flour
3/4 cup of brown sugar
1 tsp baking powder
1 tsp baking soda
2 tsp of fresh ginger ginger
1.5 tsp of almond essence
2 brown bananas – mashed
1/2 cup of oat milk
1/2 cup of canola oil
Preheat your oven to 180C.
Sift together flour, sugar, baking soda, baking powder, ginger and almond essence.
Pour oil into you mashed bananas. Mix until it becomes smooth (if you’ve ever made a mustard vinaigrette, it’ll feel kind of like that).
Add your oil and bananas to the dry ingredients and pour in your oat milk (any milk will do, but I prefer oat milk) and stir until your mixture is entirely wet.
Pour into a greased loaf dish and bake for 25-30 minutes. Check every so often with a knife to see if it is baked. As soon as your knife comes out relatively clean, it’s done!
This might seem yuck, but I like to eat this with a buttery margarine (Nuttelex is the closest I’ve found to date) and a tiny bit of coarse salt sprinkled on top.