Vegan Banana Loaf with Blackcurrant Vanilla Yoghurt (df, v)

A friend gave me a frozen jar of her last year’s feijoa harvest – the perfect addition to one of my favourite, very easy recipes.

Ingredients:

Cake

• 3 ripe fairtrade bananas, mashed
• 1 tbsp organic cane sugar (optional)
• 1/2c organic sunflower oil
• 1 tsp vanilla essence
• 1/4 tsp salt
• 1 tsp cinammon
• 7 chopped, soaked dates
• 4 large tbsp stewed feijoas
• 1 1/2c flour
• 1 tsp baking powder

Toppings

• Nut butter, Blackcurrant and Vanilla RCY, seeds, coconut flakes, raspberry jam.. whatever you have!

Method:

1. Mix all wet ingredients, then combine with dry ingredients.
2. Grease a loaf pan, top with some sliced fresh bananas and bake at 180C for approximately 35-45 minutes. Loaf will rise, be springy and golden.
3. To serve; slice and toast, adding a generous layer of Blackcurrant and Vanilla Raglan Coconut Yoghurt, chia seeds, coconut flakes, peanut butter… get creative!