I have adapted this recipe several times and this is the final result, a moist, delicious banana bread which is suitable for vegans or those on a gluten free diet. It can be frozen although it never lasts that long in my house! It's great sliced and served as is or it can be toasted and spread with a topping of your choice.
3tbsp ground flaxseeds mixed into 7.5 tbsp water left for 10 mins
50g olive oil/coconut oil (melted)
3 medium bananas (300g peeled)
2 tsp vanilla extract
70g coconut palm sugar (or xylitol for sugar free diets)
2 scoops pure stevia (or add 30g more coconut sugar)
1 tsp (heaped) cinnamon
40 g chia seeds or ground flax.
140g brown rice flour
30g quinoa flour
30g ground almonds
1 teaspoon bicarbonate of soda
2 1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup chopped walnuts or pecans or chocolate chips
Prepare flax seed mixture as stated above and leave to rest for 10 mins or more
Mash Bananas in a large bowl until liquid consistency
Mix in oil until well combined, then stir in vanilla extract
Add the dry ingredients (except nuts) into a separate bowl and whisk to combine.
Add dry mixture to the banana mixture and stir until combined. Don’t overbeat.
Add in flax seed mixture until combined.
Add in 15-30 ml of coconut/almond milk if mixture looks too dry.
Add in the chocolate chips or nuts and mix until just combined.
Preheat your oven to 160c (Fan). Lightly oil a standard bread tin and dust with rice or corn flour or line with baking paper.
Pour the batter into the prepared loaf pan and bake in the preheated oven for an hour, until the loaf is firm, and a fork or skewer inserted into the centre emerges clean.
Cool on a wire rack and serve when cooled. Great as it is, or toasted with your favourite spread.