Sea Moss Banana Bread

Ingredients

• 125 g Butter (or vegan butter)
• 3/4 cup brown sugar (or coconut sugar)
• 2 eggs (or vegan substitute)
• 1 cup mashed bananas
• 1 cup Sea Moss gel
• 1 teaspoon baking soda
• 2 teaspoons soy milk (or almond milk, cashew milk, hemp milk)
• 2 cups self-raising flour

You will also need

• A food processor
• Measuring cups and spoons
• A medium sides glass mixing bowl
• A wooden spoon or spatula
• A cake or loaf tin
• A medium saucepan

Method

1. Preheat the oven to 180°C (approx 360°F).
2. Add the sugar and the butter to a mixing bowl and cream until light and fluffy.
3. Peel and mash the bananas. If you have bananas that are getting to be on the overripe side that you are not ready to cook with these can be frozen for later use. Once defrosted, the bananas can be peeled into a bowl, as they will be runnier than fresh out of the peel. This can make working with them in the recipe considerably easier; no need to mash as they will blend through smoothly. Add the eggs and sea moss gel to the banana and beat well.
4. In a saucepan gently heat the soy milk and mix baking soda. This will foam up into a creamy mixture.
5. Add the soy milk and baking soda to the banana mixture. Mix through thoroughly.
6. Sift the self-raising flour to create aeration and remove any lumps in the flour. Combine all the ingredients until mixed well to a smooth texture.
7. Grease your cake or loaf tin.
8. Pour the mixture into the tin and smooth the top. Bake at 180°C (approx 360°F) for 50 minutes or until the cake bounces back when pressed lightly. Depending on your oven, you may need to use steel skewers to help the loaf cook through to the center.
9. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack to further cool before cutting and serving.
10. ENJOY!