Low Fat Banana Bread - EASY, Whole Foods Plant Based Recipe
Equipment
- Loaf tin
- Tin foil or parchment paper
- Large mixing bowl
- Wooden spoon
- Fork
Ingredients
- 2 tablespoons ground flax mixed with 5 x tablespoons of water. Mix the two together to make a flax egg. Leave to stand for at least 10 minutes until it goes gloopy like an egg.
- 2 large (or 3 small) ripe mashed bananas the riper the banana, the better as it will add more sweetness and a stronger banana taste to the cake.
- ⅔ cup brown sugar (or alternatively for a lower sugar version 1/2 a cup of brown sugar and a couple of teaspoons of xylitol sweetener.
- ½ cup apple sauce you can make this easily by stewing chopped up Bramley apples in a little water for a couple of minutes in a saucepan. Then simple mash to a pulp. You will probably need roughly half a medium apple to make 1/2 of a cup of sauce.
- 1 cup buckwheat flour
- 1 cup wholewheat flour
- ¼ cup nut milk any kind
- 1 tsp baking powder
- ½ tsp salt
- Spices of your choice; either 1/2 teaspoon of nutmeg 1 teaspoon of cinnamon, or 1 teaspoon of mixed spice. OR a mix of all of them.
- Other added ingredients of your choice see list above, but for the sake of this recipe we will be using 50 grams of chopped up dark chocolate, and 1/2 cup of chopped walnuts as a topping.
Instructions
- Heat oven to 350 F or 180 celsius.
- Prepare your flax egg in a small bowl and leave aside whilst you prepare the rest of your ingredients.
- In a bigger bowl, mash your bananas well and mix with your pre-prepared apple sauce.
- Add your sugar, milk substitute and flax egg and mix well.
- Add your flours, baking powder, dark chocolate chips or chunks salt and spices of your choice and mix gently to combine. DO NOT over mix, you want to keep some air in there.
- Add the mix to your prepared loaf tin (or cake tin if you would like a round cake). Use a tin either lined in tin foil or parchment paper to prevent sticking (parchment paper is your best option, and should ideally be greased slightly so it comes away from the bread easily after cooking). This is especially important with fat free bakes, as there will be no oils helping to prevent sticking.
- Scatter your chopped up walnuts over the top and press in slightly with a spoon so they don't instantly fall off once your loaf is cooked.
- Place in your pre-heated oven and cook for roughly 50-60 mins depending on the size of the tin you have used. If it is a pretty small, deep tin then the loaf may take longer to cook, but your average bread tin will be about 50 minutes. Prick deeply with a sharp knife or cocktail stick to check if it's done. But only do this towards the end of your cooking time as you don't want to lose all your hard earned rise. The knife, or stick, should come out clean.
- Take out of tin and leave to cool slightly on a wire rack before attempting to remove you tin foil or parchment paper, otherwise you will get burned fingers.
- Either eat warm, or leave to cool. Slice only when needed and enjoy with a cuppa!
- Store wrapped in tin foil in an airtight container (Sore mine in the fridge if you like it cold).