Ingredients
Dry ingredients
- 1 3\4 cup flour, self raising
- 1\2 tsp bicarbonate of soda
- 1 1\2 tsp baking powder
- 1\2 cup granulated sugar
- 3\4 tsp table salt, iodised if possible.
Wet ingredients
- 1 cup mashed ripe bananas
- 1\2 cup plant milk of choice
Flax egg
- 1 Tbsp ground flaxseeds
- 3 Tbsp hot water
Instructions
- Make the flax egg by combining ingredients in a small bowl and putting it in the fridge or freezer to gel while you prepare everything else.
- Preheat oven to 180°C, fan forced.
- Combine allndry ingredients in a large mixing bowl and fork or whisk to combine.
- If adding any fruits, chips or the like you want to suspend in the bread (rather than having them sink...) Add at this stage and cover in flour mixture... Chemistry :)
- Add the flax egg, banana puree, and plant milk to the mixting bowl and stir or whisk to combine, forming a smooth batter.
- Prepare a loaf style pan and grease.
- Bake for 50 minutes at 180°C, allow to rest and cool before cutting to ensure a smooth cut... Otherwise, enjoy warm just because.
Notes
- You can reduce the sugar, use a raw or brown sugar, or cut volume in half and use maple or golden syrup.
- We usually use soy milk but use rice, almond or oat instead, just consider how this effects the sweetness level.
- Add vanilla essence, cinnamon, cacao nibs or vegan chocolate chips if you like.
- Substitute banana mash for the same volume of any viscous substance you prefer; coconut yoghurt & frozen berries, pear and apple puree, vanilla yoghurt, instant coffee and choc chips for example.
- Use this very versatile recipe to use up ripe fruits and other fridge staples... You don't need to have bananas.
- Reduce time to 30 minutes to make muffins instead.
- To make gluten free, suggest testing and maybe adding a teaspoon or two of vinegar to the milk, turns the milk to a buttermilk like consistency and reacts to the bicarbonate soda to create extra lift gluten free flours often lack.