Guilt Free desert goals is hacked! This banana bread will make you go vegan, gluten free, oil free or sugar free without a doubt!
Seriously, I always thought banana bread and I cant get along because of all the ingredients I cant consume, especially - Oil/ margarine/ butter/ sugar...
But then I scrolled the net through and through and made my own changes, and probably made it about a hundred times to perfection.
To be honest - every person I told about this legendary banana bread, and mentioned its "Gluten Free, Vegan, Oil Free, Sugar Free",
straight away was saying "ohhhh.... hmmmm... maybe I'll pass" but I was insisting, and when they tried they couldn't stop slicing more and more off this delicious treat!
So get ready to know the best ever banana bread!
Ingredients:
2 tablespoons flax seed meal (you can ground the flax seeds yourself)
6 tablespoons water
2 cups gluten-free rolled oats flour (you can grind the oats yourself)
1 teaspoon cinnamon powder
optional - 1 teaspoon Chai spice powder (ginger, cardamom, cloves, nutmeg)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalaya salt
3/4 cup pitted dates
1/2 cup unsweetened plant based milk (I use soy milk)
2 teaspoons vanilla extract or a whole real vanilla pod
3 very ripe large bananas, mashed with a fork
1/3 cup mix nuts as you like (whole or chopped)
for decoration -
1 Banana, split along
mix nuts
Directions:
preheat an oven to 160 degrees (I use “fan forced” plan) and place a baking paper on your english cake baking pan.
Mix the flax meal with 6 tbspoon water and set aside for 10 minutes.
In the meantime, mix the flour, cinnamon and other spices (if chosen), baking powder, baking soda and salt in a large bowl (all the dry ingredients).
In a blender or food processor blend the dates, along with the milk and the vanilla extract until smooth.
Add the mashed bananas and the flax seed mixture to the bowl with the flour mixture and stir.
Add the date mixture and the nuts if chosen to the bowl with the flour and mix well.
Transfer it into the pan, don’t flatten it! and decorate with nuts and / or the split banana.
Bake for about 50-60 minutes (it depends on your oven, this stage is very important in order to get a moist texture inside - do not over bake!) or until a toothpick runs clean in the centre of the cake.
Allow to cool before slicing.
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