What I love most about this banana bread is that it’s
plant-based and is free of dairy, gluten and refined sugar. It is very easy to make and you can freeze it for up to 3 months.
Bananas are extremely nutritious and high in fibre. The soluble fibre helps to slow down digestion and keep you feeling full for longer and is an instant energy booster.
Ingredients
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 tbsp flaxseed meal combined with 2 Tbsp almond milk
- 4 large mashed ripe bananas
- ¾ cup Coco Quench milk or almond milk
- 1 tsp baking soda
- 1 tsp vanilla powder
- ½ tsp cinnamon
- Pinch of good quality salt
- 3 cups almond meal
- Extra cinnamon to sprinkle on top
Optional extras:
- ½ cup mix-ins of your choice, such as chopped walnuts, raisins or chopped dried fruit
How to make
- Preheat oven to 160ºC (320ºF) and grease a 9x5 inch loaf tin
- In a large bowl, beat the oil, maple syrup and coconut sugar together with a whisk
- Add flax meal mixture and beat well
- Whisk in the mashed bananas and milk
- Add the baking soda, vanilla powder, salt and cinnamon and whisk until blended
- Stir in the almond meal with a large spoon until just combined
- If you are adding any optional extras, gently fold them in now
- Pour the batter into your greased loaf tin and sprinkle lightly with cinnamon
- Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean. (If you have added mix-ins it may need closer to 60 minutes)
- Allow the bread to cool in the loaf tin and then transfer to a wire rack to cool for 30 minutes before slicing with a sharp knife