Vegan Banana Bread
We are experiencing a very hot summer right now in Texas. It is 102F-104F almost every day and most people literally turning into vampires as we manage stay more at home or places with air-conditioners running 24/7. This is a great time to turn into more vegetarian diet as it is healthier and helps staying cool. I found this vegan banana bread recipe online and now making it every two day as my family eating it as fast as I make it. It is very moist and moderately sweet as I omitted adding more sugar which the original recipe was calling for. The key of this recipe is to use 5 large bananas, they add more flavor and make the bread moist and flavorful.
For 9 by 9 square bread you will need:
- 5 large bananas
- 1 3/4 cups of quick oats plus 1 tablespoon more for sprinkles
- 1/2 cup almond meal or almond flour
- 1/2 cup gluten free flour or whole wheat flour
- 1/4 cup coconut oil
- 1 tablespoon flax seeds crushed
- 3 tablespoons water
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
Preheat oven to 350F. Mix crashed flax seeds with 3 tablespoons of water and sit it aside until seeds absorb all water and become like a thick paste (the flax seeds will substitute an eggs).
In large mixing bowl smash bananas and then add cinnamon, baking powder, baking soda and salt and mix it well.
Then add coconut oil, vinegar, maple syrup and flax seeds mixture.
Mix everything well then add all dry ingredients: oats, gluten free flour and almond meal. Mix it well and let it sit for 5 minutes and incorporate nicely.
Grease baking pan with baking spray and pour batter into it, spread it evenly and then stick into the oven and bake for 40 minutes.
Pull it out of the oven sprinkle with dry oats and let it cool down completely and then cut it into 9 squares.