Who doesn’t love a good slice of warm banana bread lathered with delicious melty butter? Well, this recipe won’t disappoint. The flavour is more caramel than banana and the sugar is kept low which can only be a bonus in my world.
The really good things about this recipe
Minimal ingredients
No need to drag the mixer out, this is one that’s mixed by hand
It gives purpose to those brown spotted bananas that no one wants to eat
It can be ready and on your plate in under one hour
Flaxseed Egg
As this recipe is plant based, I use a flaxseed egg to act as the binding agent. This is the very first step of the recipe as the flaxseed / water mixture needs to sit for about 10 minutes before it can be added to the mixing bowl.
The general rule of thumb is three tablespoons of lukewarm water with 1 tablespoon of flaxseed. After about 10 minutes you’ll have a gelatinous mixture that will create a binding effect on your recipe.
Mashed banana will also act as a binding agent, so with both the flaxseed egg and the mashed banana this delicious banana bread comes together beautifully.
Banana Bread
Ingredients
- 1 tbsp Ground Flaxseed
- 3 tbsp Luke Warm Water
- 1 1/4 cup Self Raising Flour
- 1/3 cup Castor Sugar
- 50 grams Plant Based Butter melted
- 1/3 cup Soy Milk
- 1 Ripe Banana well mashed
- 1 tspn Vanilla Essence
- 1/4 cup Rolled Oats
Instructions
- Prepare flaxseed egg by combining flaxseed with water in small bowl. Set aside for 15 minutes.
- Preheat oven to 180c
- Line loaf tin (21 cm x11 cm) with baking paper.
- Sift flour into large mixing bowl. Add sugar, butter, milk, banana, vanilla and flaxseed egg. Fold in gently with spatula until just combined. Transfer into lined tin. Scatter oats or muesli over batter and place in preheated oven for 45 minutes or until inserted knife comes out clean.
- Allow to cool on wire rack for 10 minutes before serving.
Nutrition
Nutrition is calculated automatically and should be used as an estimate