When I became a wife and mom (some 26 odd years ago :-)), I didn’t really know how to bake, so I got my hands on a few recipes (okay, 3 recipes) and I perfected them. They were for: carrot cake, a biscuit and peach pudding and my favourite, banana bread. Every time I was invited for tea, to a party or had guests over, I would make one of these. Banana bread became one of my children’s’ favourites so this recipe always got priority.

Over the years I added many recipes to my repertoire but banana bread has remained one of my favourites and my kids alike :-)

The best part about baking is that familiar, comforting smell that lingers in the house for most of the day, the happy memories that flood back, the excitement on my kids’ faces when they realize what’s waiting for them J. They are all grow up now but their reactions are still the same :-)

In the past year or so, in the attempt to become healthier, ethical eaters and avoiding dairy and other animal products as well as sugar and wheat, (phew that was a mouth full), I have tried to ‘veganize’ many of my recipes.

Banana bread was at the top of my list.

As you know, not using eggs and regular flour can be tricky, for e.g. the bread doesn’t rise as much or its too dense and sometimes it just didn’t work. So after many attempts, trying different recipes, I finally found the ONE. I decided to make muffins instead of a loaf and they turned out fabulous!

Instead of regular flour, I used Zea flour as it has a very low gluten content and has a higher nutritional value than most grains. I substituted the sugar with agave and the butter with coconut oil. Chia seeds work well as an egg substitute. I added walnuts for that extra crunch and texture, and the dates for sweetness.

 

Ingredients:

3 ripe bananas

1/3 cup coconut oil

¼ cup agave (more or less to taste)

1 tbsp. spoon chia seeds (whole or ground). 3 tbsp. water

1 tsp vanilla essence

1tsp baking soda

1tbsp vinegar

1 ½ cups Zea flour

1tsp baking powder

Pinch of salt

5 dates chopped

Hand full of walnuts chopped

 

Method:

Pre-heat oven at 180 C°

Place the chia seeds in a cup and add the water. Place in the fridge for 15 min

In a mixing bowl, mash the bananas with a potato masher or fork

Add the coconut oil, agave, chia seed mixture, vanilla essence, bicarb and vinegar, mix with wooden spoon

In another bowl sift the flour, add 1 tsp of baking powder and a pinch of salt

Add the flour mixture to the wet ingredients and mix, add the dates and walnuts and mix (do not over mix)

Slightly grease the muffin tray and spoon the mixture into the muffin cups

Bake at 180 C° for about 25-30 min

Use a toothpick to check if cooked through

Enjoy xx

For more recipes, visit my Blog: https://julieconstantinou.com 

Published by Julie Constantinou