Toasted banana bread with butter is what my husband and I often say we miss most about living in Sydney so occasionally I make a loaf and it’s great but so bad for us! I’ve made some edits to the recipe so it’s just a little bit better for us, plus it’s dairy free!

Sort-of healthy banana bread:

Makes one 1lb loaf

150g wholemeal flour
135g plain (all purpose) flour
1 1/4 tsp bicarbonate of soda
3/4 tsp salt
110g dairy free spread
150g caster (superfine) sugar
50g honey
2 free-range eggs, beaten
4 ripe bananas, mashed or pureed
1 tsp vanilla extract
60ml vegan buttermilk OR 60ml oat milk with 1tsp of lemon juice.

Pre-heat oven to 170c (340f)

Step one: mix the flours, bicarb and salt in a medium bowl and set aside.

Step two: cream together the dairy-free spread and sugar.

Step three: add the puréed banana (you can mash it but it’s so yuk getting a chunk of banana when eating the finished bread!), eggs, vanilla, honey and buttermilk. Mix well, don’t worry if it looks curdled.

(If using oat milk + lemon juice, mix them together in a separate jug and let sit for a few moments.)

Step four: tip in the flour mixture and fold gently.

Step five: Pour into a lined/greased 1 lb loaf tin and bake for roughly an hour, checking from 45 minutes that the top isn’t burning. Cover with foil if getting too brown.

Cool for a few moments in the tin then transfer to a rack.

Slice and toast then butter and eat warm!