Classic Banana Bread - Egg-Free and Soy-Freeby Cathy Connally
Classic Banana Bread - Egg-Free and Soy-Free
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Banana bread is such a favourite for so many. But a typical banana bread is loaded with refined sugar and butter or oil. Benefits of this recipe are lower calories and saturated fats, egg free and dairy free. The flaxseed addition has other nutritional benefits besides posing as eggs.Author:
1/2 cup100 grams sugar or 2-3 scoops Monk fruit
2 tablespoons water
3 tablespoons 45 grams almond butter
2 flax eggs (see note)
1 teaspoon vanilla
3-4 medium sized banana smashed (350 grams)
2 tablespoons of non-dairy yoghurt
1 tablespoon of apple cider vinegar
2 cups whole wheat flour276 grams
1 teaspoon of baking soda
1 banana cut in half lengthwise 118 grams
16 to 20 pistachios shelled and crushed or ¼ cup nuts of your choice
Pomegranate seeds for decoration optional
Preheat oven to 350 degrees Fahrenheit or (175C) or if using a dark pan, set temperature to 325F (163C)
In a medium mixing bowl, cream sugar (or Monk fruit) with flax eggs, almond butter and 2 tablespoons water. Add vanilla extract. Mix until completely incorporated.
Add the mashed bananas to the mixture.
Add vinegar to non-dairy yoghurt in a measuring cup. Stir a few times and then add to the banana mixture.
In a separate small bowl, mix the flour and baking soda together. Then add the flour and baking soda mixture to the banana mixture and stir until thoroughly mixed but do not over mix. Fold in nuts and mix slightly.
Pour into a greased and floured 8”x4” (20.32 centimetres X 10.15 centimetres) loaf pan. Push the batter slightly higher at the edges than at the center. Place the cut bananas on top touching each other. They will move apart as the loaf rises.
Bake 1 hour to an hour and 20 minutes or until a toothpick inserted in the center comes out clean. Check after 1 hour and do not under bake or it will fall after it cools.
Remove from oven and let cool for an hour before serving.
Note: Flax eggs: 2 tablespoons ground flaxseed with six tablespoons of water. Set aside for 10 minutes. Stir occasionally to incorporate water into the flaxseed. When they are ready, they will have a consistency like egg whites.