‘Asante Sana Squash Banana Bread

What better way to spend a rainy day than in the kitchen, baking up some vegan banana bread? Sounds like a good time to me. This bread, adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread recipe, is simple to make and a perfect way to use up those ol’ squashed bananas. For a veganized version, I substituted the egg with their flax egg recipe and swapped the honey for pure maple syrup. Because I used coconut flour, there is a distinct coconut flavor. What I’ve discovered: coconut flour is very absorbent and will call for more liquid ingredients to prevent them from getting dry and crumbly.

Ingredients:

  • 3 large ripe bananas
  • 1/2 tsp pure vanilla extract
  • 2 flax eggs
  • 3 Tbsp coconut oil, melted
  • 1/4 cup turbinado cane sugar
  • 1/4 cup packed light brown sugar
  • 3 Tbsp pure maple syrup
  • 3.5 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup Silk Soy Vanilla Milk (Light)
  • 1/2 cup coconut flour
  • 1 1/2 cup unbleached all-purpose flour (I used King Arthur’s)
  • 1 1/2 cup quick oats
  • 1/4 cup natural peanut butter (teddies from trader joe’s)
  • Additional toppings: peanuts, walnuts, shredded coconut. Whatever you fancy.

Instructions:

  1. Preheat oven to 350 and spray a loaf pan with nonstick spray.
  2. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  3. Add banana and mash until mostly smooth.
  4. Add remaining ingredients through soy milk and whisk vigorously to combine. Then, add coconut flour, unbleached, all purpose flour, and oats and stir well to combine.
  5. Pour into the pan and smooth with a spoon, then drizzle on nut butter. Take a knife or skewer and swirl to loosely disperse.
  6. Bake for 60 – 65 minutes, or until golden brown and crackly.
  7. Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting it. Will taste sweeter the next day.

* Can be covered and stored at room temperature for a few days or sliced and stored in freezer.

.bbbread

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