Preheat the oven to 180*c
Mash the bananas in a bowl until smooth
In a large separate bowl add the melted coconut oil with the apple cider vinegar followed by the sift in flour, almond flour, baking powder, bicarbonate of soda & salt.
Add in the mashed bananas & combine well. Slowly add inthe milk until it all forms into a smooth, pourable batter then add the blueberries, try not to crush them when you stir them in. Carefully pour into a loaf tin that is lined with greaseproof paper.
Bake in the middle of the oven for approximately 45 minutes/ until golden brown. Insert a skewer to see if it comes out clean (if so it’s cooked). Let it cool then it is ready to slice!
Whilst this is cooking you can make the lemon maple frosting by simply adding a tub of Nush natural spread to a bowl, followed by 1/2 a squeezed lemon then grate the zest if unwaxed & 1 tablespoon of maple syrup, fully combine then when the banana bread is cooled you can add the frosting & an extra grate of the lemon zest on top.
120 ml (1/2 cup) plant based milk
120g (1 cup) fresh blueberries
3 ripe medium bananas
60g (1/4 cup) melted coconut oil
1 teaspoon apple cider vinegar
150g (1 + 1/4 cup) gluten-free flour, I used buckwheat
150g (1 + 1/4 cup) ground almonds / almond flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
pinch of salt
1 tub Nush natural flavour spread
1 tablespoon maple syrup