Photo: Clare Winfield
When it comes to appetizing fragrances, freshly baked banana bread is hard to survive. This recipe for vegan banana bread replaces egg by omega-3-rich flax seeds, mixed with warm water. In addition, oatmeal is used that are a great source of energy with slow release, as well as heart-healthy beta-glucan. In addition, five whole bananas are used that deliver fiber and potassium that are required to regulate liquids, nerve signals and muscle contractions in the body. Cut your bread into slices and enjoy it pure or with peanut butter or strawberry jam coated for a delicious tea enjoyment.
For 8 people
For the linseed egg:
1 tablespoon of ground flax seeds
3 tablespoons of warm water
Wet ingredients:
55 ml of coconut oil, plus something for grease
400 g of mature bananas (approximately 4 medium -sized)
80 ml of almond milk
2 tablespoons of maple syrup
1 teaspoon vanilla extract or paste
Dry ingredients:
65g coconut blossom sugar
60 g Jumbo-Härflocken
1 teaspoon soda
½ tsp baking powder
½ TL Himalaya salt
280 g of self -bustling flour
1 whole banana, cut into slices (no end pieces)
1 Heat the oven to 180 ° C and grease a 1 kg box with a silicone brush with coconut oil.
2 Make your “linseed egg”: mix the flax seeds with the warm water and let it thicken for 10 minutes.
3 In the meantime, melt the coconut oil in a saucepan. Brush the banana in a large bowl until it is almost smooth, then stirring flaxsee, milk, melted coconut oil, maple syrup and vanilla until everything is well mixed.
4 Stir the dry ingredients one after the other under the dough and mix them thoroughly before adding the next ones. First add the coconut sugar to ensure that it melts, then the oatmeal, baking soda, baking powder, salt and finally the flour.
5 Make sure that everything is well mixed and there are no flour stains. This is very important, otherwise white spots will develop in the bread and do not taste it.
6 Pour the dough into the prepared box shape and distribute evenly. Place the banana slices in the top in the middle and carefully press them down.
7 Bake the loaf for 45 minutes without a lid until it is slightly golden brown and solid at the top. If it starts to caramelize and the top of the bananas becomes too darker (if their bananas were really ripe and therefore had a higher sugar content, this can happen), simply cover them with a leaf damp, crumpled parchment paper to the top in front of the To protect.
8 After 45 minutes, check with a spit if the bread is baked. When it is finished, it should get out clean and the top of the loaf should slow down slowly when touched.
9 Let the loaf cool down in the mold for 10 minutes. Do not leave it any longer, otherwise it will sweat and your bread will be damp and susceptible to break. Guide a spatula over the edges to loosen it and carefully take it out of the can. Put your banana bread on a rust and let it cool completely.
Recipe for vegan banana bread from the mymuybueno cookbook by Justine Murphy (Meze, £ 25).
Recipe name
Vegan banana bread
Name of the author
Niamh Leonard-Bedwell
Published on
10.03.2021
Preparation time
20m
Cooking time
45m
Total time
1h5m
Average rating
