Though I personally do not abide by a vegan diet, I am quite a fan of vegan baking. Vegan quick breads are one of my favorite baked good categories — especially banana breads! Though I have nothing against eggs (or butter), the omission of those ingredients can make baked goods very heart healthy. This recipe is loaded with fiber, healthy unsaturated fats, and protein. There is only 1 tbsp of maple syrup worth of added sugar in the recipe, where as many standard banana bread recipes could have over a cup of added sugar. The use of flax eggs provides extra fiber to the recipe while acting as a binder for the bread. The addition of oat flour is for the purpose of creating a texture similar to regular banana bread despite the use of mostly almond flour. This recipe was a home run; the bread was the perfect texture, not too sweet, and made our house smell great.
Cinnamon Maple Banana Nut Bread (GF, Vegan)
2 flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water + 5 minutes = 1 flax egg)
2 ripe bananas
2.5 cups almond flour
1/4 cup oat flour (process 1/4 cup oats in food processor)
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp sea salt
1/4 cup almond milk
1 tbsp maple syrup (omit for less sugar)
1/2 tsp cinnamon
3 tbsp hemp or sunflower seeds (for topping)
Preheat oven to 375 degrees.
In a medium bowl, mix all dry ingredients and set aside.
In a separate bowl, mash bananas with flax eggs.
Add maple syrup and almond milk. Mix well.
Add dry ingredients to the wet ingredient mixture and combine until uniform.
Place batter into a greased loaf pan and top with hemp or sunflower seeds.
Bake for 40 minutes.