My favourite vegan banana bread

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Yes I have made a fair few banana breads in my time & this one has been the absolute favourite over the last few months. It’s incredible simple to make, requiring no special equipment, which means its perfect to whip up when your away on holiday, at a friends or just want a quiet evening of baking.

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Maca is an ancient superfood of the Andes district where it has been consumed for thousands of years. It is packed full of vitamins, minerals, enzymes & all essential amino acids. Maca has unique alkoloids which are known to improve the function of the endocrine system. It helps to regulate hormones as well as increasing overall energy levels. Loving earth Maca is sourced directly from the organic grower in Peru therefore making it a great fair-trade choice when ensuring producers are being paid for their hard work.

Coconut sugar is the sap from coconut palm blossoms which is tapped directly from the palm tree. It’s processing is minimal which means it is left with a wide range of minerals. It is also low G.I, which helps to avoid those sugar highs & lows. In comparison to cane sugar, coconut palms can produce over 50% more sugar per acre while also requiring less water & nutrients. This make it an extremely sustainable choice.

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Cosy banana bread

Method

  1. Preheat the oven to 180 degrees celcius. Line a loaf tin with baking paper (approximately 25cm x 12 cm).
  2. Peel the bananas & mash with a fork.
  3. Mix the chia seeds & water together in a jug & set aside to form a gel-like consistency.
  4. Sift the spelt flour, vanilla, bi-carb, baking powder & cinnamon into a medium mixing bowl. Add the almond meal, coconut sugar & maca powder & gently whisk to combine.
  5. Add the melted coconut oil, coconut milk & apple cider vinegar to the chia gel. Whisk to combine. Add in the mashed bananas & mix again.
  6. Pour the wet ingredients into the dry & gently fold together, being careful to not over mix.
  7. Spoon into the prepared loaf tin. Sprinkle over the chopped chocolate, press the banana into the top & sprinkle over the coconut sugar.
  8. Place in the preheated oven & bake for 50-55 minutes, or until a knife comes out clean & the top is a golden brown colour.

Enjoy!

Bananas for banana bread

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My mother is crazy about my banana bread! Whenever I ask her what I should bake she says “Ooh why don’t you make your banana bread, it’s always so delicious.” I do give in a lot and end up baking it almost every week.

Its lucky really that we live in the tropics and have an abundance of bananas all the time. I like to make this with really ripe gooey bananas, they give the sweetest taste and are actually better for us then just ripe bananas.

This loaf is super simple to make and so very rewarding. The smell of it alone is delicious enough as it wafts through your house while baking. I like to enjoy it warm out of the oven with lashings of my dreamy vanilla cashew cream (recipe in previous post). Its perfect popped into your bag for a mid morning snack at work, delicious toasted and topped with ricotta and honey. The options are endless.

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Goodness Gracious banana bread

Ingredients

2 bananas (roughly 300g)

3 eggs

1/4 C coconut sugar

1/4 C coconut oil 1

t vanilla bean paste

1 t cinnamon

1 t nutmeg

2 1/2 t baking powder

1 t lemon juice, to activate baking powder

1/4 C chia seeds

2 C almond meal

1/2 C walnuts, roughly chopped

1 banana, for top, sliced lengthways

2 T pumpkin seeds, for top

2 t coconut sugar, for top

Method

Pre heat the oven to 180 degrees celsius. Line a loaf tin with baking paper. Combine the bananas, eggs, coconut sugar, coconut oil, vanilla, cinnamon and nutmeg in a food processor and process for 1-2 minutes. Add the baking powder, lemon juice, chia, almond meal and give a quick mix. Stir in the walnuts until just combined.

Pour into the lined tin and top with the sliced banana, pumpkin seeds and sprinkle over the coconut sugar. Bake for 1 hour or until a skewer comes out clean.

Cool on a wire rack and let the beautiful smells waft through your house.

Store in the fridge for up to a week.

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Enjoy!