If you’ve ever had the pleasure of popping into Oat Coffee in East London, you’ll know that good food, good drink, and good vibes form the foundations of their ethos and brand. In the hustle and heart of the ever-popular neighbourhoods, Oat Coffee has two spots, both providing an inviting, inclusive, and laidback atmosphere. Cool, without the ego, whether you’re at Brick Lane or New Inn Yard for brunch, lunch, or coffee, fun times and a great experience are guaranteed.
We asked restaurant manager, Emma Hopkin, to share a classic recipe, perfect for weekend catchups in good company. We have it on good authority that this gluten-free, vegan banana bread is brilliant toasted, bringing the fragrant chai spices to life. Here’s how to make it.
INGREDIENTS
- 3 large, ripe bananas to mash
- 1 ripe banana for topping
- 75ml vegetable or sunflower oil
- 100g unrefined brown sugar
- 225g gluten-free self-raising flour
- 3 tsp Pamban barista chai mix
- 4 heaped teaspoons of aquafaba mixed with water, totalling 200ml.
METHOD
- Start by mashing the bananas in a bowl, then add the sugar, oil, and chai, and then mix.
- Slowly combine the aquafaba liquid with the flour, adding into the bowl, carefully mixing into the batter is smooth and glossy.
- Heat the oven to 180c. Pour the cake batter in a lined loaf tin, then slice a banana in half, longways, and gently place on top of the mix.
- Bake for 60 mins, removing when a skewer, stuck into the middle of the cake, comes out clen. Allow to cool on a rack, then slice.
- Serve and enjoy with your favourite coffee.
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