Recipe: Vegan Blueberry Banana Bread
This vegan banana loaf is the perfect naturally sweet snack or breakfast and is absolutely delicious smothered in your favourite nut butter too! At just 126 calories per slice and made with coconut flour, its a great guilt-free way to satisfy your sweet tooth. The texture is slightly different to a moist and squishy banana bread made with sugar and ordinary flour but don’t worry - the flavour more than makes up for it! Not only do the blueberries add a healthy dose of anti-oxidants, they add an amazing purple colour and hit of sharpness which goes perfectly with the sweet banana flavour.
Ingredients:
Makes 12 slices
200g coconut flour (I use GroovyFood Co. - always!)
2 large mashed overripe bananas
50ml unsweetened almond milk (I use Alpro)
4 tablespoons of pure maple syrup
4 tablespoons of melted coconut oil (Also GroovyFood Co.)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
50g fresh blueberries
Method:
Pre-heat the oven to 170C.
Grease a loaf tin (I use a 2lb loaf tin).
Combine all the dry ingredients in a bowl - coconut flour, baking soda and baking powder and set to one side.
In another bowl, combine all other ingredients except the blueberries - coconut oil, vanilla extract, honey, alond milk, mashed bananas.
Add the dry ingredients to the wet ingredients and mix well.
Finally slowly stir in the blueberries untill all ingredients are combined.
Smooth the batter into the loaf tin evenly.
Bake in the oven for 45 minutes.
Leave to sit in a warm oven for a further 10 minutes if not fully baked (turn the oven off for this part if you wish to bake for a little longer).
Leave to cool before taking out of the loaf tin. Keep covered and out of the fridge for 24 hours but store in the fridge for up to 5 days after this.
Nutrition:
Makes 12 slices
Per slice:
126 calories
5.2g Fat
13.5g Carbohydrates
3.3g Protein