Granola Butter Banana Bread

What's better than banana bread?... Granola Butter Banana Bread! Check out this moreish delight that's vegan and gluten-free.

Recipe adapted by @limes_pickmeup from @thelittleblogofvegan

Top tip - Store in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best eaten 2-3 days of making.

  • Ingredients

    3 x large, ripe bananas
    100g caster sugar
    150ml unsweetened plant milk
    320g oat flour
    20g Smooth Granola Butter
    Optional Topping: Lotus Biscuits / Spekulatius (Schar Gluten-Free Version)

    90g vegan margarine
    200g powdered sugar
    50g Smooth Granola Butter

  • Method

    Step 1: Preheat the oven to 170C fan and line a loaf tin with greaseproof paper

    Step 2: Peel, chop and place the bananas into a mixing bowl and mash until a paste.

    Step 3: Add in the sugar and milk. Stir to combine.

    Step 4: Fold in the flour until fully combined, then fold in the broken biscuits.

    Step 5: Pour the mixture into the lined tin and swirl the melted Granola Butter into the loaf. Use a toothpick or skewer to help swirl.

    Step 6: Bake for 55-60 minutes. After 45 minutes, add some foil on top of the banana bread to prevent it from burning.

    Step 7: Remove the loaf from the oven and place on a cooling rack to cool fully before frosting.

    Step 8: In a bowl/stand mixer, cream the margarine on high until light and fluffy, then add in the powdered sugar.

    Step 9: Add in the Granola Butter and whip until light and creamy. If its too thick, add a splash of dairy-free milk to loosen the mixture.

    Step 10: Now that the loaf has cooled, spread the buttercream over the top of the loaf, using a spatula or spoon to create a swirly effect.


    Step 11: Drizzle some Granola Butter over the top of the loaf with broken up Spekulatius biscuits