Pumpkin Seed Banana Bread
By OcadoLife
Published on 07 December 2021
Coconut yoghurt, oat milk, cinnamon and the ripest bananas you can find combine to make this vegan- and breakfast-friendly loaf.Time and servings
1 hr 15 minsTotal time
8Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 150 g of coconut yoghurt, plus extra to serve
- 1 tsp of cider vinegar
- 80 g of demerara sugar, (plus extra 1tbsp to finish)
- 4 very ripe medium bananas, (3 mashed and 1 sliced lengthways)
- 50 g of coconut or oat flour
- 0.25 tsp of bicarbonate of soda
- 2 tbsp of pumpkin seeds
- 100 ml of oat milk
- 150 g of coconut oil
- 1 tbsp of vanilla bean paste
- 200 g of plain flour
- 1 tsp of baking powder
- 2 tsp of ground cinnamon
Method
Step 1
Line a 2lb non-stick loaf tin with greaseproof paper overlapping the sides.Step 2
Preheat oven to 180ºC/160ºC fan/gas 4. Put the yogurt, oat milk and cider vinegar into a jug and leave to stand for 5 mins. In a pan, melt the coconut oil on a low heat and pour into a large mixing bowl.Step 3
Add the sugar, mashed banana and vanilla paste to the mixing bowl and stir everything together. Add the yogurt mixture to the bowl and stir again. Now add the remaining ingredients (except the halved bananas and pumpkin seeds) and mix until thick and smooth.Step 4
Spoon the cake mix into the prepared loaf tin and smooth out. Put the halved bananas on top of the cake and sprinkle over the pumpkin seeds. Bake in the oven for 55-60 mins until risen, golden brown and baked through. Leave to cool in the tin for 15 mins, then turn out onto a wire rack and sprinkle over 1tbsp of demerara sugar to finish. 5. Enjoy freshly sliced, or heat a grill to medium-high and toast a slice for a couple of mins and serve with a dollop of coconut yoghurt.