Saturday, 22 October 2016

Vegan Banana Bread

I love banana bread. I make at least a loaf a week and it's gooooood – if I do say so myself. It is however neither dairy nor sugar free. Don't get me wrong, I love the good stuff as much as the next person, but I also feel great when I eat vegan. Plus by healthfying my tried and tested recipe, I figured it made it way more legit to eat it for breakfast. And the best part? It doesn't even taste remotely healthy.

2 tbsp flaxseed mixed with 5 tbsp water
60g coconut oil
150g coconut sugar
180g plain flour
12 tsp baking powder
2 tsp cinnamon
a pinch of pink salt
4 overripe bananas (seriously, the blacker the better)
a handful of nuts (my preference is either walnuts or pecans)

This recipe uses flaxseed "eggs" rather than the real thing. These are made by mixing flaxseed with water and leaving to sit for 10 or so minutes. Once this is done, you want to cream the melted coconut oil with the flaxseed eggs and sugar. If the mixture becomes too hard - stick it in the microwave for a few seconds to loosen it up.

Sift the flour and baking powder into the mix then add the salt and cinnamon and fold with a spatula, when combine, add the mashed banana. The mixture should resemble cake batter, you made need to add more water. Finally add your nuts - I just break them by hand into the mixture. Pour everything into a lined bread tin - or better still, a silicone bread mould. Bake for around 45 minutes at 170c - or until a skewer inserted into the middle comes out nearly clean. I like my banana bread quite dense and almost gooey, so you may want to bake for longer depending on preference. Take the loaf out of the oven and leave in the tin to cool slightly, after 30 minutes, turn the loaf out onto a cooling rack.

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