A fruit bowl full of over ripe bananas can mean one thing and one thing only…banana bread. Or banana muffins in my case as I thought they would be a great snack to bring on the plane on Friday (yayyyyyy we’re coming home for Christmas!!!). Stay tuned for more plane snack food posts in the next couple of days; I’ve got a few yummy/portable things in mind.
This is my trusty recipe that I developed a few years ago and is adapted ever so slightly every time I make it. It is exceptionally healthier than traditional banana bread (white flour, butter, sugar yuck!!!) and is just as good, no wait, better. And I’m not just saying that. Everybody loves this banana bread, you will too!
Vegan/GF banana bread or muffins:
2 TBS flax meal mixed with 2 TBS non-dairy milk or water ( this replaces the eggs as a binding agent whilst providing some omega’s and fibre)
1/4 cup coconut oil (or veg oil)
3 very ripe medium bananas
1/4 cup agave nectar (or brown rice syrup or honey-you might have to use a bit more though as agave is particularly sweet)
1/3 cup teff flour
1/2 cup brown rice flour
1/2 cup rolled oats
1/3 cup quinoa flakes
1/2 TBS corn starch
1/2 TBS baking soda
1 heaped tablespoon protein powder (optional)
Cinnamon, nutmeg to taste (I use lots!!)
Optional add ins: Walnuts, dark choc chips, pear chunks. I just added a handful of crushed walnuts.
*you can use any combo of flour you like. I used teff because it’s super high in iron and brown rice as it’s a light flour to balance out the heaviness of the teff. Amaranth, buckwheat, quinoa flour would also be good options.
*if you don’t have quinoa flakes just use more rolled oats
*I added some hemp protein powder to give them a little more staying power, obviously not essential to the recipe
Combine the flax and water and set aside.
Mash the Bananas in a medium sized bowl and add other wet ingredients and combine.
Combine the dry ingredients in a medium bowl.
Add the flax ‘gel’ to the wet ingredients and stir.
Add the wet bowl to the dry bowl and stir it up!!
Whack in a greased or lined loaf tin or muffin tin and bake in a moderate to low oven (I did about 180) for forty minutes to an hour. The muffins are a bit quicker…