Ingredients
SERVES: 4
To serve
Method
- Preheat the oven to 200°C (180°C if fan forced) and grease a 1kg bread tin with oil.
- Chop the bread into rough pieces or quarters.
- Make a flax egg replacer by mixing the ground flaxseed with the water and leaving for a few minutes to thicken.
- Blend together the bananas, milk, yoghurt, sugar, cardamom, salt, and flax egg.
- Add the bread pieces to a large bowl and pour the banana mixture over the top. Ensure all sides are generously soaked.
- Layer the bread and fresh raspberries into the tin. Sprinkle a little extra sugar (or spice) on top and bake for 45 minutes.
- We love this served straight from the oven with a spoonful of coconut yoghurt or vegan butter and extra fresh fruit. You can also allow it to cool or set in the fridge, if you prefer.
TIP: Of course, you can swap the raspberries for another seasonal fruit, or otherwise use any dried fruit, nuts, or sweet spices you may have in the pantry.
