Plant-Based Banana Bread
By Chatelaine
* PLUS cooling time
Photo, Erik Putz.
Our plant-based banana bread recipe uses flax meal as an egg replacer, and is as impressive as the classic version.
Ingredients
-
2 tbsp
ground
flax meal
-
2/3 cup
water
, at room temperature
-
3
very ripe large
bananas
-
2 cups
all-purpose flour
-
2 tsp
baking powder
-
1 tsp
baking soda
-
1/2 tsp
salt
-
1/2 cup
refined
coconut oil
, at room temperature
-
3/4 cup
packed
brown sugar
-
2 tsp
vanilla
-
1
ripe
banana
, halved lengthwise (optional)
Instructions
- Position rack in centre of oven, then preheat to 350F. Lightly oil or spray a 9×5-in. loaf pan. Stir flax meal with water in a large bowl. Mash bananas in a large measuring cup (it should measure about 1 1⁄4 cups). Stir flour with baking powder, baking soda and salt in a medium bowl.
- Add coconut oil, sugar and vanilla to flax mixture. Beat, using an electric mixer on medium, until fluffy, 1 to 2 min. Beat in bananas until just combined. Using a wooden spoon, stir in flour mixture just until combined. Do not overmix. Scrape batter into prepared pan. Smooth top. If desired, arrange halved bananas, cut-side up, on top of batter.
- Bake until a knife or a skewer inserted into centre of loaf comes out clean, 40 to 50 min. Move pan to a rack to cool for 10 min. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top-side up on a rack. If storing, let cool completely, cover, and store at room temperature for up
to 3 days.
Nutrition (per serving)
- Calories
- 369,
- Protein
- 5 g,
- Carbohydrates
- 54 g,
- Fat
- 15 g,
- Fibre
- 2 g,
- Sodium
- 384 mg.
