Bananas are available all year round, although sadly they aren’t grown in Britain! They are one of the fruits I will regularly make an exception to my seasonal eating rule for though as are wonderfully versatile (and adored by my baby!), and a great option when British fruit is sparse in late winter and early spring.
I use coconut sugar in this recipe, as a slightly healthier alternative to refined sugar, but I appreciate it is costly and not widely available, so soft brown sugar works great. There isn’t a huge amount used, as the bananas are sweet, and I add some date syrup, which is very sweet and also beautifully rich and sticky!
I like to eat this with a dollop of coconut yogurt and a spoon of chia jam, preferably while it’s still slightly warm from the oven!
Baking, dairy free, vegan, plant based, egg free