Gluten-Free Vegan Blueberry Banana Bread

• 3medium-sized ripe bananas
• 60g(1/4cup)coconut oil(or sub olive or vegetable oil)
• 1teaspoonapple cider vinegar*(ensure gluten-free if necessary)
• Pinchof salt
• 1/2teaspoonground cinnamon(optional)
• 150g(1 1/4cup)ground almonds (almond meal)**
• 150g(1 1/4cup)gluten-free flour blend(or sub plain flour if not gluten-free)
• 2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
• 1/4teaspoonbicarbonate of soda (baking soda)
• 120ml(1/2cup)unsweetened almond milk(or any other plant-based milk)
• 100g(1cup)fresh blueberries

To decorate (optional):

• 3tablespoonsflaked almonds or coconut

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
• Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
• Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
• Sift in the flour, baking powder and bicarbonate of soda
• Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
• Add the blueberries and fold them in gently to make sure you dont crush them
• Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
• Scatter over flaked almonds or coconut, if desired
• Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
• Once out the oven, leave to cool completely before cutting
• Keeps covered in the fridge for up to a few days - best reheated in the toaster!