BANANA BREAD

⏱ Working time: 1 hour

🍽 Servings: 8-10 pieces

📈 Difficulty: Easy

🌱 Vegan

💛 Classic

INGREDIENTS

• 2 ripe bananas, mashed
• 1 banana for decoration
• 110 g brown sugar
• 180 ml milk of your choice (e.g. almond milk)
• 80 ml olive oil
• 1 tsp vanilla extract (optional)
• 1 tsp apple cider vinegar
• 30 ml Ginger Shot Classic
• 300 g flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ¼ tsp nutmeg, ground (optional)
• A handful of walnuts, roughly chopped

PREPARATION

Preheat the oven to 180 degrees Celsius and grease a baking dish with a little olive oil. In a large bowl, mix the mashed bananas with the brown sugar, milk, olive oil, vanilla extract (optional), apple cider vinegar and Ginger Shot Classic until well combined. In another bowl, mix the flour with baking powder, baking soda, salt, cinnamon and nutmeg. Now add the dry ingredients to the wet and stir carefully until a smooth batter is formed.

Pour the batter into the prepared tin and sprinkle with the chopped walnuts. Halve the extra banana lengthwise and press it lightly into the dough with the cut side facing up. Bake the banana bread for 45-50 minutes, until a toothpick inserted into the center comes out clean. Let it cool in the tin for about 10 minutes, then turn it out onto a wire rack and let it cool completely. Banana bread tastes best fresh, but also stays moist for several days.