Ingredients

The following ingredients have 10 Servings
  • 2 cups Gluten Free All Purpose Flour ((272g))
  • 1/2 cup White Granulated Sugar ((100g))
  • 1/2 cup Light Brown Sugar ((100g))
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
  • 1 1/3 cups Mashed Ripe Banana ((300g))
  • 1/2 cup Soy Milk ((120ml))
  • 1/4 cup Coconut Oil ((55g))
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1 cup Chopped Walnuts ((100g) plus more to sprinkle on top)

Instruction

  • Preheat the oven to 350°F (180°C). Prepare a 9x5 loaf pan by spraying with non-stick spray and lining the bottom with parchment paper. Set aside.
  • Add the gluten free all purpose flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg to a mixing bowl and mix together.
  • Prepare your flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
  • Add the bananas, soy milk and coconut oil to a blender and blend until smooth.
  • Pour out the blended banana mix over the dry ingredients in the mixing bowl. Add the flax egg, vinegar and vanilla and mix into a thick batter.
  • Add in the chopped walnuts and mix in.
  • Transfer the batter into your prepared loaf pan and sprinkle more chopped walnuts on top.
  • Bake for an hour until browned on top and cooked through.
  • Let cool for around 10 minutes before transferring to a wire cooling rack to cool completely.
  • Slice and enjoy!