I have perfected this recipe in many many attempts to make the ideal banana bread. It’s not too sweet, perfectly moist and golden and it’s vegan and gluten-free!!
Ingredients:
- 2 bananas (preferably overripe, the more brown spots the sweeter)
- ½ cup cashew butter
- 2 tbsp ground flax seeds + 5 tbsp cold water (as an egg substitute)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 cup gluten-free oats
- 1 tsp baking soda (or Natron in German. Don’t use baking powder, baking soda gives a much fluffier result)
- a pinch of salt
- optional: cacao nibs or dark chocolate chips
- coconut oil to grease the baking tin
I preferably use organic ingredients.
Directions:
Pre-heat the oven to 180 degrees.
Mix the ground flax seed with the cold water and let is sit for a few minutes to create the perfect flax egg.
In the meantime, make oat flour by processing the oats in a blender. Add the baking soda and salt at the end and pulse one more time to mix.
In a mixing bowl, mash the bananas, add the cashew butter, flax eggs, maple syrup and vanilla extract. Mix well. Add in the dry ingredients and combine until a smooth batter has formed. Mix in the cacao nibs or chocolate chips or omit if you choose to have it pure.
Grease the cake tin with coconut oil and pour in the batter, smooth out the top.
Pop in the oven for 40 minutes and enjoy your golden banana bread!
