Sundays Are For Baking Vegan Banana Bread

/

Although I never seem to have my hands free these days, they have been itching to do some baking. Isn't the smell of baking something in the oven just the best?
I have been heavily inspired by Sweet Simple Vegan to try out her Banana Bread Recipe.
It's a little bit amazing because it's sugar-free, oil-free & vegan. It's basically a salad :)
We only did a slight variation of the recipe so the credit def goes to the above!
We did a little step by step guide and had so much fun making this.
It turned out to be so yummy. So much so that we got carried away eating all but one slice, before taking any pictures....duh!!!! I then quickly snapped a pic of that last slice.
I guess it speaks volumes for the recipe that there is no picture of the final product :)
Dave had to do the last few steps as little Faye got hungry in the process but I got to still taste some of the dough.

Vegan Banana Bread

Ingredients

2 tbsp chia seeds + 6 tbsp water
2 cups gluten-free oat flour
(we made our own, simply pop oats into blender/food processor and blend until powdery. We used the dry blending Jug of our Vitamix)
3 large ripe & spotty bananas, mashed
1 cup pitted medjool dates, packed
½ cup non-dairy milk of your choice (I used Organic Soy Milk)
2 tsp organic vanilla extract
1 tsp cinnamon
1 tsp apple cider vinegar
1 tsp baking powder
1/2 tsp baking soda
½ tsp salt
1/2 cup crushed walnuts

Instructions

  1. Preheat oven to 180 and line bread pan with parchment paper or use non-stick pan.
  2. Mix chia seeds with the water, stir well and leave it aside till gooey, about 15 minutes.
  3. In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well.
  4. Using a food processor, blend together the dates and liquids until smooth. Add the mashed banana and flax seed mixture and stir till it’s combined. Add date and banana mixture to the dry mixture; stir until combined. Add in optional ingredients.
  5. Scoop/pour mixture into prepared loaf pan.
  6. Bake for 50-60 minutes, or until a toothpick runs clean.
  7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

We made the oat flour from scratch, which was super easy.