This dense and moist bread is one of my friend Rebecca’s go-to treats because it is simple, tasty, and quick. Vegan, gluten and oil free, and reminiscent of old fashion banana bread, or muffins. For the photo, I scattered cacao nibs on the finished loaf.
Makes 1 9 x 5 loaf, or 12 muffins
Preheat oven to 375F
Muffins will take 25-28 minutes. Use silicone pan, or lightly oiled or muffin papers
Banana Bread in one 5 X 9 silicone, or parchment-lined loaf pan, 60 to 70 min.
Directions:
Stir the 2 tablespoons of flax seed meal into 1/3 cup of the soy milk in a small cup, and set aside for 10-15 minutes to thicken.
In a bowl mix the oat flour, baking soda, baking powder and cinnamon, set aside.
In a large bowl, mash the 3 bananas. Add apple sauce, maple syrup, the flax/milk mixture, lemon juice, and the last 1/3 c soy milk.
Add walnuts, raisins, currents, or chocolate chips to the dry ingredients*, then add this mixture to the moist ingredients in the large bowl, stirring in a little at a time until all is combined. Don’t overmix. Spoon into the bread pan or muffin tin.
Bake muffins for approx. 28 minutes, or loaf pan for approximately 60 minutes. Test for doneness. Remove from the oven and let cool a bit before removing from the pans.
The banana bread may seem dry on top when taken out of the oven, but it will be moist when sliced. Serve plain, with fruit spread, nut butter, or your favorite vegan frosting.
*Note that I added these into the moist ingredients in the video, and prefer adding them with the dry ingredients.
