1 cup soy milk (almond and hemp milk are great as well)
Directions
Pre heat oven to 180 degrees Celsius
Line a loaf tin with grease proof paper
Add flour, baking soda, cinnamon, ginger and chia seeds to a large bowl (all dry ingredients)
In a separate bowl mix together milk, honey and coconut oil
To the bowl with the liquids add the bananas one at a time and mash well
Add nuts and dates to food processor and pulse for a few minutes until you have smaller pieces
Add nuts and dates to flour mixture
Add liquids and banana mixture to dry mixture and stir until well combined
Pour mixture into loaf tin and cook in the oven for one hour
Check banana bread after 45 minutes by poking the end of a knife into the middle. If it comes out clean it is ready. Usually it will need the full hour to cook
Take out of oven and put on cooling rack (leave in tin)
After it has cooled for around 20 minutes, carefully take the banana bread out of the tin and leave to cool on the cooling rack
Recipe by at https://www.caseyjade.com/banana-bread/