Fancy a little #baking for your weekend project?
Try my #bananabread recipe – It is easily converted into muffins, but equally as delicious and one that I bake weekly 
Here’s what you need:
3 large or 4 small ripe bananas or frozen (blend if frozen) plus half for slicing on top
2 cups spelt flour @kiallapurefoods or gluten free or flour of your choice
1 tsp aluminum free baking soda
1 tsp cinnamon
1/2 cup almond mylk @pureharvest or other #plantbased mylk
1/2 cup light olive oil or other light oil I also use grape seed oil
1/2 cup or 1/3 coconut sugar or raw sugar
3/4 cup chopped raw walnuts – I’ve also used almonds & hazelnuts before – nuts are optional but I love baking with walnuts and they add a great texture
Simply blend your bananas with the sugar, mylk, oil, & cinnamon, I use my @vitamix and then sift your flour, add the baking soda and mix wet ingredients to the dry ingredients and place a scoop in your muffin holders or lined baking tin – this makes one loaf or 12 muffins.
Bake on 180 degrees for 35-45 min if muffins or 50-55 min if banana bread loaf.
Enjoy them warm or cool for breakfast, morning tea or afternoon tea.
Happy Friday & baking my friends, if you do make them please tag me #vitalityandmore
