This will be my last vegan baking recipe for a while, I promise. Just taking the opportunity to catch up on a few posts requested from instargam pics; this here vegan banana bread probably being my favourite!

I’ve always loved Banana Bread and this vegan recipe takes that simple idea and adds a little more awesomeness from different seeds and some favourite dried fruits. Being nut free and low in sugar this is the prefect vegan banana bread for kids and makes a healthy and tasty snack. Lu loves hers spread with a good dollop of natural yoghurt.

Turkish apricots are preferable over the typical dried apricot as they don’t contain any preservative and try to use organic ingredients where possible. The seeds & fruit in this healthy and simple vegan recipe add a lovely texture and flavour to the classic banana bread. Serve as is or with your favourite dairy or non-dairy butter or yoghurt; nut butters and jam are also great.

Seeded Vegan Banana Bread w/ Dried Figs & Turkish Apricots
Preparation time: 55 mins // Makes 1 loaf

• 2 tsp chia seeds
• ½ cup water
• 1 cup plain un-bleached flour
• ¼ cup spelt flour
• 3 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• ¼ cup linseeds
• ¼ cup sunflower seeds
• ¼ cup raw sugar
• 1 ½ cups mashed over-ripe banana (approx. 2-3)
• ¼ cup neutral oil (sunflower or ricebran)
• 1 tsp pure vanilla essence
• ¼ cup dried figs, roughly diced
• ¼ cup turkish apricots, roughly diced
• 1 tsp pepitas

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.

Preheat the oven to 180°C/356°F and grease and line a medium sized (I used a 20cm/11cm) loaf pan.

Sift the flours and baking powder into a large bowl, add the spices, seeds and sugar and stir to combine.

In a small bowl combine the mashed banana with the oil, chia gel and vanilla. Whisk until smooth.

Add the wet ingredients to the dry and stir until just combined. Add the dried fruits and fold through.

Pour the mixture into the prepared loaf tin and scatter over the pepita seeds.

Place in the preheated oven and bake for 40 minutes until lightly golden and cooked through (check with a skewer inserted into the middle of the bread). Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Serve as is or with your favourite dairy or non-dairy butter or yoghurt. Nut butters and jam are also great… enjoy!