Hello hungry peoples,

As promised here is my recipe for an amazing banana bread, inspired by the vegan cafe “Sweet Bones” banana bread, which I am adamant is the best in Canberra. Mine isn’t vegan, using eggs and milk, but you can replace the milk with almond milk and forgo the eggs entirely if you wish. The banana and coconut oil provide plenty of lubricant, making a suitably moist loaf.  You also don’t need to use all of the seeds and nuts but the complete package is a real treat, with lots of flavour and texture. The whipped maple butter is just delicious and can be used on all sorts of things such as on pancakes. It is also super easy to make so you should do this…..do it…..do it now!

Cooking Directions

1. Preheat the oven to 180°C. Grease a loaf pan with butter and line with baking paper. Put the butter for the maple whipped butter on the counter to soften.
2. Combine the dry ingredients – 2 cups of self raising flour, 1/2 cup chopped dates (make sure you pit them), 1/2 cup shredded coconut, 1/4 cup brown sugar, 1 tbsp chia seeds, 2 tbsp pepitas, 2 tbsp sunflower seeds, 1 tsp vanilla paste, 1/2 tsp cinnamon and a pinch of nutmeg.
3. Combine the 2 eggs, 1/2 cup milk, 50 g coconut oil and two bananas and then add to the mixture.
4. Pour into the loaf tin and bake 35-40 minutes. While the loaf is baking combine the block of butter, 1/3 cup maple syrup and 1 tsp of vanilla in a bowl and whip until it becomes light and fluffy. Serve with the banana bread while it is still warm.
   That’s it, you’re done.

Difficulty: Easy peasy