Method

Preheat your oven to 170°C.

Line a loaf pan with parchment.

In a large mixing bowl, mash your bananas. Once your bananas are fully mashed, stir through your sugar.

Melt your vegan butter, then add to the bananas with the cashew butter.

Stir well, then add your Nush almond yog, stirring though well.

Add your flours, baking powder, and spices, mixing well, so the wet and the dry are fully combined – add a splash of plant drink to loosen if the batter feels too thick.

Pour your batter into your lined loaf tin, then bake for 20 minutes.

Check on your cake – it should have risen, and the top will have started to brown. If it has significantly browned, cover it with foil for the rest of the bake. Bake for another 20 minutes, or slightly longer.

Once golden on top and a skewer comes out clean, take the banana bread out the oven and leave to cool for at least 10-15 minutes.

For the toast, slice your banana bread, toast in the toaster, then add your yog of choice to the top, as well as a mixture of fruit, nuts, seeds and nut butter of choice – this is perfect for a breakfast or snack.