This yummy quick bread is a major hit with all 4 of my little guys at the moment.

It is super simple to make, freezes beautifully and is a great, not too sweet, treat for lunchboxes.

• 125g soy/coconut/dairy yoghurt
• 75ml milk of choice
• 2 tbsp honey/maple syrup
• 1 large overripe banana
• 1 tsp ground cinnamon
• 100g Nuttelex/vegan butter/light tasting oil, melted
• 1.5 tsp GF baking powder
• 1.5 cup spelt flour, about 1/2 wholemeal (OR 1.25 cups GF flour mix plus 1/4 cup seed/almond meal mix)
• 1 tsp apple cider vinegar

Optional extras:

• 1/3 cup mixed milled seeds (remove 1/3 cup of flour if you use this option)
• 4 squares dark chocolate

Place all dry items, except the chocolate, together in your food processor (or just a bowl with a whisk) and process until well combined. (Speed 4, 8 seconds).

If using, grate or finely chop the chocolate into the mix and process again until combined (Speed 4, 5 seconds).

Set aside the dry mix.

In your processor/blender/nutribullet/thermal cooker, place the melted butter/oil, aquafaba, honey, vinegar and banana and process until well combined and smooth (Speed 5, 10 seconds).

Pour wet mix into the dry mix and fold through until combined (Use speed 4, 8 seconds, scrape down and repeat)

Pour into lined loaf tin and bake in a preheated moderate oven for about 40 minutes or until golden brown and an inserted skewer comes out clean.

Leave to cool in tin for 10 minutes, before transferring to a wire rack. Allow to cool completely before slicing.

Freezes and defrosts well.

Enjoy 🙂