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Banana Bread
Ingredients
-
4
pc
ripe bananas, mashed
40
g
coconut fat
1
tb
flaxseed flour (alternative to egg substitute powder)
2
tb
water (alternative to egg substitute powder)
60
g
cane sugar
60
g
caster sugar
120
g
flour
120
g
almond flour
1
ts
baking powder
0.5
ts
salt
1
Pack(s)
vegan alternative to dark chocolate / chocolate buttons
120
g
chopped walnuts
Preparation
-
1. Start by mixing the egg substitute powder. Alternatively, mix 2 tbsp hot water with 1 tbsp flaxseed flour (crushed flaxseeds) in a small bowl, and leave the mixture to stand for 5 minutes until it starts to thicken up.
2. Mix all the ingredients together gradually with the egg substitute to make a batter.
3. Grease your muffin or loaf tin, and dust lightly with flour. Pour in the batter.
4. Bake for 20 minutes at 180°C (355°F) upper and lower heat, and then test the banana bread by poking it with a skewer in the middle. If it’s still sticky in the middle, bake for 5-10 more minutes.
5. Our tip: once the banana bread has cooled, it’s best to keep it in the refrigerator.
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