Step 1

Preheat oven to 180C/350F. Lightly grease a loaf tin.

Step 2

In a large mixing bowl, sift flour, baking soda, baking powder together. Add salt and sugar, stir to combine.

Step 3

In a blender, combine peeled bananas, chia seeds, soy milk, vegetable oil, spinach leaves and vanilla extract. Blitz until smooth.

Step 4

Pour the blended wet mixture into the dry mixture and stir until just combined (don't over-mix).

Step 5

Pour batter into greased loaf tin, then bake for 50 mins. Insert skewer in centre to check if done - if it comes out clean it should be ready. If it comes out with batter stuck to it, place it back in the oven for a further five mins and test again. Once readyd, remove from oven and leave to cool for 10 min before carefully removing from the tin and placing on a cooling rack. After 10 minutes, slice and enjoy! Top with plant based margarine or maple syrup if desired.

Step 6

Store in a sealed container on the bench for up to 3 days or in the refrigerator up to 1 week. Note that if kept in the fridge, it will dry out faster. Alternatively, freeze for up to 2 months. Reheat in the microwave or in the toaster to refresh.