fussy eater turned foodie

Even Healthier Vegan Banana Bread

So it seems my last recipe was rather popular and as delicious as it was I thought I would try to amend it to make it even healthier and vegan! Surprisingly, it worked perfectly! The texture was slightly denser but even more moist than before and  the Ethiopian teff flour made it a lot darker but other than that it was rather identical!



1/3 cup coconut oil

1/3 cup agave or maple syrup

2 chia seed egg replacers

1 tsp vanilla extract

1/2 tsp cinnamon

2 over ripe (brown and spotty) bananas mashed

tsbp almond milk

1tsp baking powder

1 cup teff flour

2/3 cup of buckwheat flour

Handful of pecans or walnuts gently crushed

handful of dried cherries (optional but tasty)



Heat the oven to 180 degrees

whisk the coconut oil and agave/maple syrup and add the mashed banana, keep whisking and  add the vanilla, milk, cinnamon (I used kitchen aid for ease but anything will suffice)

add the chia seed eggs and stir,

stop whisking and add the baking powder and two types of flour and fold in gently, when just about mixed, add in the pecans and cranberries and pour into a lined loaf tray

cook for 55-60 minutes depending on oven (until bouncy to touch and Golden brown all over)

Leave to cool in the loaf pan then slice

serve with soy yogurt and berries for a tasty breakfast or on its own as a snack with some healthy vegan cacao hazelnut spread


<3 xx

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.