Banana and Coconut Loaf (GF, Vegan)

I have had a hankering for banana bread recently. I won’t bore you with too many details because it is exactly that – pretty boring – however, I am coeliac AND allergic to eggs (cheers food allergy gods).

Have never been much of a cake lover, which is lucky because most ‘gluten free cakes’ are loaded with eggs! This banana loaf is my kind of cake – not too sweet and healthy enough to have for breakfast/snacks or you can sweeten it up for a dessert!

Okay enough talking, what is in this mystery loaf?

INGREDIENTS
2 ripe bananas (mine were quite large oo la la, so if they’re smaller, use 3)
1 tbsp chia seeds + 3-4 tbsp water
1/4 C natural peanut butter
1/4 C olive oil
1 C milk of choice (I used almond for this one)
1/2 C pitted dates
1/2 C shredded coconut
1 C buckwheat flour
1 tbsp ground cinnamon
1 tsp gluten free baking powder

METHOD
Mix the flour, cinnamon, coconut and baking powder into a mixing bowl

In a small bowl, mix the chia seeds with 3-4 tbsp water, set aside so the seeds can absorb the water and expand – now you have a non egg – egg!

chia egg

Pop the kettle on and once boiled, pour enough water over the dates to cover them to soak them for a few minutes and soften them.

Drain the water from the bowl and transfer dates to a large Nutribullet cup, blender or food processor.

Add the bananas, peanut butter, milk and olive oil to the cup with the dates. Blitz! This will create a beautiful batter consistency.

Pour the batter into a large bowl and mix in the chia eggs. In a couple of batches, fold through the dry ingredients into the wet mixture.

Line a small loaf pan with baking paper (hot tip: I use butter/nuttlex to stick the baking paper to the bottom of the pan), fill pan with batter and pop into a 160 degree fan forced oven.

Bake loaf for 45-50 minutes. By baking on a lower heat for longer, the idea is that the loaf will cook evenly all the way through, rather then crisp up the top and leave the middle stodgy.

To check if it is cooked, grab a butter knife and pierce the loaf, if it comes out clean, it’s ready!

Let the loaf cool for 10 – 30 minutes if you can wait – then slice the loaf with a bread knife.

TOPPINGS (optional)
I had this alongside some greek yoghurt sweetened with honey and ground cinnamon
Then tried it with just good ol’ quality butter, sooo good

So, I am obviously not vegan however totally on the no egg train.
Vegan topping ideas:
coconut yoghurt with raspberry jam
Nuttlex
coconut oil with a dash of maple syrup
warmed banana

With love and light, 
Alex Drew. x

banana-breadhigher.png

 

 

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