I’ve been back on the bananabread bandwagon for a few weeks now and it’s mostly
because of this recipe! I tried a different one last week, but it just wasn’t the same..
I made my fare share of bananabreads, also before going vegan, and this one is the best
I’ve made so far! That’s why I’m sharing this recipe, to make sure this recipe will reach as much
bananabread lovers as possible 😉
I made some small adjustments for my bread:
-no nuts, but shredded coconut
-cookie spices (and cinnamon)
-‘no egg’ eggreplacer instead of the flax egg
-added apple cider vinegar to activate the baking soda
What you’ll need:
2 cups oat flour (make your own by blending oats ’till it’s flour)
3 large spotty bananas, mashed
Optional: 1 more banana to top
1 cup pitted dates
1/2 cup unsweeetened non-dairy milk
2 tbsp flax seed powder or chia seeds + 6 tbsp water
2 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Optional: 1/2 cup crushed nuts
How to make the bananabread:
1. Line a bread pan with parchment paper
2. Mix flax seed powder with water, stir well and leave it aside till gooey
3. In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well
4. Using a food processor(or hand mixer, high speed blender..) blend together the dates and
liquids until smooth. Add the mashed banana and flax seed mixture and stir well.
Add the date and banana mixture to the dry mixture; stir until combined. Add in the optional ingredients.
5. Scoop into the prepared pan. Optional: take the fourth banana, slice it in half lengthwise, and press into
the top of the bread, cut side facing up
6. Bake for 50-60 minutes at 180 degrees (350 F) or until toothpick runs clean.
7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.