Another take on a delicious Vegan Banana bread from star contributor Meg Phillips. Enjoy!
Ingredients:
5 x medjool dates, soaked in hot water for 10 min
3 x ripe bananas + 1 for decoration
1 tbsp coconut oil, melted
1 tsp chia seeds mixed with 2 tbsp of water
1/4 cup rice malt syrup
1/2 cup macadamia milk
2 cups Organic stoneground wholegrain plain flour
1/2 cup coconut sugar
1 tsp bicarbonate soda
3 x ripe bananas + 1 for decoration
1 tbsp coconut oil, melted
1 tsp chia seeds mixed with 2 tbsp of water
1/4 cup rice malt syrup
1/2 cup macadamia milk
2 cups Organic stoneground wholegrain plain flour
1/2 cup coconut sugar
1 tsp bicarbonate soda
Method:
- Preheat oven to 180 degrees Celsius.
- Sift the dry ingredients into a large mixing bowl.
- In a separate bowl mash the bananas.
- Drain the dates and mash till a paste is formed, add to the banana mixture and combine.
- Add the remaining wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients and mix well until combined.
- Line a bread tin with baking paper and pour the mixture in.
- Slice a banana down the middle, lengthways and place on top of the uncooked loaf, sprinkle with coconut sugar.
- Bake in the oven for 180 for 1 hour or until a skewer/knife comes out clean when you poke into the middle of the loaf.
Dairy Free | Vegan | Refined Sugar Free
Visit Meg’s Instagram page for more vegan recipes.
Shop Recipe Ingredients
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From $6.23Organic Chia Seeds
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From $4.48
Organic Coconut Sugar
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From $8.23
Organic Medjool Dates
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From $1.98
Organic Stoneground Wholegrain Plain Flour
