Vegan Blueberry & Walnut Banana Bread

Pre-heat the oven to 190°C and line a 900g loaf tin with baking paper.

In a large bowl, mix together the mashed bananas, lemon juice, melted vegan butter, light brown sugar, Oatly Greek Style Oatgurt and vanilla until well combined.

In a separate bowl, mix together the plain flour, baking powder, bicarbonate of soda, and salt. Add the dry ingredients to the wet, and fold well until you get a smooth batter with no flour lumps.

Fold in most of the blueberries and chopped walnuts until they're evenly distributed in the batter, reserving some for sprinkling on top before baking.

Transfer the batter into the prepared loaf tin and smooth out the top. Scatter the reserved blueberries and chopped walnuts on top of the batter.

Bake for about 1 hour 10 minutes to 1 hour 15 minutes, or until well risen, golden brown on top and insert a skewer until it comes out clean. If the banana bread starts browning too quickly, cover it with aluminium foil (shiny side up) and continue baking until done.

Once baked, allow it to cool in the loaf tin for about 10-15 minutes, then transfer it onto a wire rack to cool.

Serve warm or cooled completely to room temperature, with a dollop of Oatly Greek Style Oatgurt and extra blueberries and walnuts.