150ggluten free self raising flour(I use Doves Farm)
100ml unsweetened plant-milk
3 tbsp maple syrup
1tbspbaking powder
1tspcinnamon
100g pecans or vegan chocolate, crushed optional (could swap for walnuts)
Instructions
Pre-heat your oven to 200C
To a large mixing bowl add 4 ripe bananas and mash with a fork
Now add the flour, milk, maple syrup, cinnamon and baking powder and mix
Add around 3/4 of the crushed pecans and mix again
Pour the mix into a lined bread baking tin. I use a small/short tin as normal can be too long which impacts how high it will rise. (I grease the baking paper with coconut oil just to help the non stick). Slice a banana down the middle and push into the mix and top with leftover pecans
Place in the oven at 200C for 35-40 minutes
IMPORTANT: Allow it to cool for 15-20 before slicing this helps it to firm up.
Notes
This is store in a sealed container at room temperature for a couple days!You can always swap the pecans for other nuts such as walnuts or almonds