Banana Bread


Crumble topping:
60 plain flour

20g oats

1/2 tsp cinnamon

50g brown sugar

50g melted vegan butter

‘Cream cheese’ filling:
1 small ripe banana

150g Nush natural almond spread

2 tsp brown sugar

2 tsp corn-starch

Banana bread:
280g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

100g caster sugar

60g brown sugar

1/4 cup neutral oil

2 tsp flaxseed

2 small ripe bananas mashed

1/2 cup oat drink

Vanilla extract


Mix the dry crumble ingredients until fully combined. Add the melted butter and mix until a crumble texture forms, set aside.

Prep the cream cheese filling by chopping up the banana into small chunks, then whisk the rest of the filling ingredients until light and fluffy. Fold in the banana until evenly distributed.

Now make the cake batter – mix all the dry ingredients together in a large bowl, add the oil, mashed bananas, oat drink and vanilla extract, mix gently until fully incorporated.

Pour half the cake batter into a greased springform cake tin (15cm). Use a knife or spatula to spread the cream cheese layer over the top, and then pour the remaining batter over this. Then sprinkle the crumble over the top.

Bake at 180C for 50-55 mins until a toothpick comes out almost clean from the centre. Allow to cool for 30 mins before serving.