Ingredients

The following ingredients have 4 Servings
  • 2 tbsp ground flax
  • 6 tbsp water
  • 3 medium very ripe bananas (mashed well)
  • 5 tbsp vegetable oil (or applesauce)
  • 8 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 cup (100g) whole-wheat flour (can substitute all-purpose flour)
  • 1 cup (100g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda (bicarb of soda)
  • 1/2 tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1/4 tsp salt
  • 1 handful Walnuts (or other nuts)
  • 1 handful Chocolate Chips
  • 1 ripe banana
  • 1 tsp maple syrup or brown sugar

Instruction

  • Preheat oven to 175C/ 350F. Lightly grease a 9x5” (2lb) loaf pan with nonstick cooking spray or vegan butter.
  • Stir the flax into 6 tablespoons water, then let sit for 5 minutes to thicken up. I use a mug for this. The flax will turn slightly gelatinous and this mixture will be the vegan egg substitute for the vegan banana bread.
  • In a large mixing bowl, mash the bananas really well, then beat in the oil, sugar and vanilla (you can do this by hand of with an electric mixer). Stir in the flax/water mixture.
  • Sift in the flours, baking powder, baking soda, nutmeg, cinnamon, and salt (you’ll need to tip the sieved bran back into the bowl if using wholewheat flour) and gently stir to combine completely, but do not overmix. If adding walnuts or chocolate chips, add them now.
  • Pour the batter into the prepared loaf pan and spread to the edges in an even layer.
  • Slice the last banana lengthways and place decoratively on the top of the batter. Brush with the maple syrup or sprinkle with brown sugar.
  • Bake in the oven for 55-65 minutes or until an inserted skewer or toothpick comes out clean. If the banana bread is browning too quickly, place tin foil over it while it continues baking.
  • Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool.