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A tropical take on the classic banana bread, this vegan version uses desiccated coconut and almond meal to create a lusciously sweet and nutty flavour. It’s also gluten-free and egg free, making it perfect for anyone with a food allergy or intolerance.

Vegan banana bread

Makes 1 loaf

450g smashed banana
60ml organic maple syrup
60ml extra virgin olive oil or macadamia nut oil
1 teaspoon ground cinnamon
2 teaspoons gluten-free baking powder
180g desiccated coconut
180g almond meal

Preheat your oven to 160°C fan-forced.
Combine banana, maple syrup, olive oil, cinnamon and baking powder in a mixing bowl. Add coconut and almond meal and mix well.
Spoon mixture into a lined loaf tin. Bake for 1 hour until cooked through – test with a skewer first before removing from the oven.
Cool completely before removing from the tin. Store in the fridge and enjoy. Serve warm by toasting slices on a hot plate or pan.
+ Notes and inspiration: Use coconut oil in place of olive oil.

Healthy Baking – Cakes, Cookies + Raw is available February 2017 on TheHealthyChef.com eStore and selected bookstores. Hard copies will retail for $69.95 AUD and the eBook version will be available to purchase on iTunes and Amazon. www.thehealthychef.com

 

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