Makes 1 loaf

Ingredients

90ml aquafaba
2 very ripe large bananas
90ml oat milk (unsweetened)
1 tbsp lemon juice
⅓ cup extra virgin olive oil or sunflower oil
¾ cup coconut sugar
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
2 tsp Chai Spice blend
½ tsp pink salt (ground)

Method

Preheat oven to just below 180 Celsius and grease the preferred bread pan or line with baking/ parchment paper.
In a cup, mix milk and lemon juice – stir and set aside
In a mixing bowl, add aquafaba and mix with an electric mixer or whisk until nice and foamy – remove and set aside. In the same bowl, add the bananas and mash to a smooth consistency, keeping some bigger chunks for texture if preferred.
Add olive oil, coconut sugar, aquafaba and oat milk to the bowl, mix well until combined.
Add Stay Golden Chai spice, salt, flour and baking powder and fold using a wooden spoon or spatula till combined once more
Pour into the bread tin and bake for 45 – 55 mins or until a toothpick comes out dry.
Allow 10 minutes to rest before removing from the bread tin and a further 20 min cooling before slicing yourself a well deserved piece.

Side Notes

Lemon juice is optional but helps the reaction with the baking powder and balance sweetness
Garnish the surface of your banana bread with a few extra slices of fresh banana and chopped nuts before baking, for added texture and presentation.