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Banana Bread






Banana bread

198g ripe bananas

154g caster sugar

77g vegetable oil

77g soya yogurt

25g chia seeds

64g water

126g plain flour

3.25g bicarbonate of soda

68g whole pecans


150g Flora sunflower spread

300g icing sugar

Plant-based caramel

50g caster sugar

100g plant-based double cream


1. Preheat your oven to 160°C.

2. Line a loaf tin with baking parchment.

3. In a bowl mix the chia seeds and water together and set aside whilst it forms a plant-based 'egg'.

4. Mash the bananas with the soya yoghurt, then add the caster sugar and mix together until combined.

5. Next, slowly add the oil while mixing, then add the chia 'egg'.

6. Sieve in the flour and bicarbonate of soda and mix until thoroughly combined, then finally add the pecans and fold through.

7. Pour this mixture into your cake tin and bake for 40 - 50 mins or until a knife comes out clean. Set aside to cool.

8. Next, make the buttercream by mixing the sunflower spread and the icing sugar with an electric whisk until combined and pipe onto the loaf cake.

9. For the plant-based caramel, add the sugar and plant-based double cream to a pan on a medium heat, let reduce down to a caramel consistency and drizzle over the cake.

10. Enjoy!