This version of egg-free vegan banana bread is high in healthy fats and low in sugar, making it a healthier variation to the other recipes out there. This bread is delicious as a breakfast served warm with a cup of coffee or as an afternoon snack when you’re craving something sweet. Spread a cashew or almond butter on top for an added burst of flavor!
Ingredients 3 tablespoons whole flax seeds 9 tablespoons water 350 grams ripe bananas 220 grams Bob’s Red Mill Gluten Free Flour 130 grams coconut oil 100 grams coconut or plain water 2 teaspoons vanilla extract 180 grams coconut sugar 1 teaspoon baking soda 2 teaspoons baking powder A dash of cinnamon pinch of salt
1/2 cup chopped Walnuts (optional)
Instructions
Combine the flax seeds and water first. Let the flax seeds soak for at least 5-8 minutes.
Line a standard size loaf tin with greaseproof baking paper and set aside.
Preheat your oven to 170C (340F)
Add all the ingredients to a mixing bowl (you can mash the bananas first) and mix until well combined. Add in the flax mix and stir briefly.
Transfer the batter to the prepared loaf tin. Top with additional bananas (optional).
Bake in the preheated oven for 55 minutes.
When done, allow to cool for 10 min in the tin and then transfer to a wire rack.
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