VEGAN-FRIENDLY RECIPE
Mix the ground flaxseed with water to form a gel-like consistency. This is used in place of an egg.
Add quinoa flour and other dry ingredients to a bowl and mix through.
Mash the ripe bananas in a large bowl. You can use a fork.
Add liquid ingredients like coconut milk, coconut oil and vanilla extract or essence.
Combine dry and wet ingredients and fold through.
Fold in dried fruit of choice: cranberries, chopped apricots, sultanas, figs and so on.
Transfer the mixture to a loaf tin with lightly greased baking paper. Flatten the top.
Add sliced bananas on top and press down into the batter. Bake for 45-50 minutes at 180 C / 355 F.
Remove from the oven and cool in the tin before slicing. Serve with dairy-free buttery spread of choice.