Vegan Raspberry Banana Bread with Chocolate Chips

Instructions

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.

2. Line a 2 lb loaf tin with non-stick baking paper or a loaf tin liner.

3. Mash the bananas in a large mixing bowl with a fork until soft and mushy.

4. Add vanilla extract, sugar, cinnamon, and oat milk and mix well.

5. Next add the flour, baking powder, and salt.

6. Now add the raspberries and chocolate chips (reserving a few for decoration).

7. Use a silicone spatula or wooden spoon to fold the dry ingredients into the wet until just combined. Do not overmix or your bread will be rubbery.

8. Pour into the lined loaf tin and bake for an hour and 5 or 10 minutes.

9. Check it after an hour with a skewer or toothpick, inserted into the centre of the loaf, if any batter clings to it, it's not ready yet and needs to bake longer.

10. You can also cover it with foil if it starts to brown too much.

11. It usually takes the full hour and 10 minutes for me, but I like quite a crisp crust.