Vegan Banana Bread

Ripe, brownish bananas call for banana bread.
This recipe makes a healthy, not too sweet, delicious treat perfect for breakfast or afternoon snack. You can toast it or have as is. The riper your bananas the sweeter the outcome.

Processed with VSCO with c1 preset
Instead of using eggs, I’ve mixed ground flax seeds with water to create the so-called “flax egg”. Flax seeds create a gel once in contact with liquid which helps bind things together and that is why it is often used as a substitute for eggs in recipes. (Flax seeds are a great source of omega 3s by the way! but we can absorb their nutrients only when they are ground). The typical ratio and the one I’ve used is 1 : 2.5 (ground flax to water).

Processed with VSCO with c1 preset

INGREDIENTS

3 ripe bananas
1/3 cup coconut oil
1/2 cup maple syrup
1/4 cup plant milk (I used oat milk)
2 tbsp ground flax seeds
1 3/4 cups whole wheat flour
1 tsp baking soda
pinch cinnamon
pinch of salt
1/2 cup of nuts (I used almonds, but walnuts, hazelnuts, pecans etc are all good too)

Preheat the oven to 350 F (or 180 C).

In a small bowl add the ground flax seeds and 5 tablespoons of water (the ratio for making a “flax egg” is 1: 2.5), mix and let it rest for 10 min until it becomes a jelly consistency.

In a big bowl, smash the bananas with a fork, then add all the coconut oil (melted), maple syrup, milk and “flax eggs”. Whisk well to combine.
Then add the flour, baking soda, salt and cinnamon, and mix with a spatula or spoon.
Add your nuts (chopped up roughly) and mix lightly to combine.

Place your batter in a tin (mine was 8×5 inches or 20×12 cm) either lined with parchment paper or oiled with coconut oil. Bake in the oven for 50-60 minutes (do the toothpick test to check for doneness).
Let it cool for 30 min before slicing it.