Vegan banana bread

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bananana bread.jpg

Tried many banana breads in the past and  it is really hard to say which one is my favourite. That’s why I’ve got two recipes for you. They are very simple but it does matter what kind of ingredients you will use. I have tried different type of flour and oils and each time the cake tasted different and had different consistency. It was worth experimenting, my taste buds loved it 😉

First recipe is very basic and contains plain flour. It doesn’t give any extra flavor but it brings out the bananas very nicely. The cake should be crispy outside and soft inside.

 

What do you need: bread tin, two bowls and wooden spoon

Wet ingredients:

2 mashed bananas

2 tbsp chia seeds

60ml grapeseed oil

50g coconut sugar

60 ml almond milk (or any plant milk)

Dry ingredients:

150g plain flour

2tsp baking powder


Extras: 

 I used handful of goji berries, chopped walnuts and dark chocolate chips but you can add any nuts and dried fruits

halved banana to put on the top

coconut sugar to sprinkle the bananas

 

Warm up the oven to 180’C and oil the tin. Mash the bananas with the fork and add the oil, plant milk and sugar in the bowl. Place the flour and baking powder in another. Mix them together and add your favourite nuts and dried fruits or skip it and keep it plain. Put the banana on the top and sprinkle with a little bit of coconut sugar so the banana will carmelised. Put in the oven for 40-45 minutes. Check with the fork or toothpick if it is done or keep it a bit longer if needed. The fork or toothpick should come up dry. Leave it cool down or enjoy warm.

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Second recipe is gluten free. The consistency of cake is drier and more hmm… crumbly but still soft. The coconut flour and oil give an extra flavor and I really like it. If  you want to use the coconut flour always add more fluids as it absorbs more water, is denser than gluten flour or any other I tried. If you add more oil (than the recipe indicates) the cake will come out softer. But I like the way it is and I hope you will too.

In short, I’ve just discovered the coconut flour and am amazed how good it is for your body. Why I didn’t know you before, coconut flour?! It is very  high in nutrients,  supports  healthy metabolism so it’s easy to digest and also balances the blood sugar levels. Sounds good?

 

Wet ingredients:

30 ml coconut oil

40 ml grapeseed oil

2tbsp chia seeds

 70 ml almond milk

50 g  coconut sugar

Dry ingredients:

100g coconut flour

2tsp baking powder

Extras:

Any prefered nuts, dried fruits or (and) dark chocolate chips

The way of preparing the cake is the same as the one above. You can keep it up to 1 hour in the oven, check up with the toothpick or fork if more time is needed.

Tips:

  • good friend told me to not to use olive oil as it makes the cake tastes bitter so better avoid it and use something else instead

 

 

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