BANANA LOAF
I’ve done it. I’ve nailed the vegan. gluten free banana bread texture thing. Trust me.
Prep time: 10 minutes | Cook time: 40-60 minutes
Ingredients:
2 cups blanched almond flour
2 tbsp coconut sugar + some extra to sprinkle on top
1 tsp baking powder (GF)
1 tsp cinnamon
1/4 tsp salt
2 large overripe bananas, mashed + 1 for topping
2 flax eggs or whole free-range eggs (1 flax egg = 1 tbsp flax meal + 2.5 tbsp water)
1/4 cup coconut oil, melted
1/4 cup almond milk
2 tsp vanilla extract
Method:
Preheat the oven to 180 degrees Celcius and prepare a loaf tin OR muffin tin lined with baking paper/muffin cases.
In a medium-sized mixing bowl, combine all dry ingredients - almond flour, coconut sugar, cinnamon, baking powder, and salt and set aside.
In a small bowl, prepare the mixture for your flax eggs and set aside for 2 minutes to set.
In a separate large mixing bowl, mash 2 of your ripe bananas, add the flax eggs, coconut oil almond milk, and vanilla extract, and whisk together with a fork.
Next, add in your dry mixture and fold it through until thoroughly combined. At this point add in any optional additions like berries, chocolate chunk, dates, etc.
Pour your mixture into your loaf or muffin tin. Grab your third banana and slice in half longways to place on top of your banana loaf with a sprinkle of coconut sugar on top, or chop up small slices to place on top of each muffin and do the same.
Place on the centre rack in the oven. leave in for 40 minutes - 1 hour, or until a skewer/toothpick comes out clean after poking the loaf. Muffins will be closer to 40 min bake time and the loaf will be closer to 1 hour.
Let the loaf or muffins cool completely before enjoying, otherwise, it will be too crumbly. Enjoy by heating up with some butter or nut butter, or eat on the go for a nutritious snack!
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