Apparently it was National Banana Bread Day on Sunday. By happy coincidence, I had baked banana bread just a few hours before I discovered that fact so I was in on the action!
Banana bread is one of my favourite things to bake but I had my first foray into the chia egg with this recipe. My household has become a tad obsessed with chia seeds of late – we chuck them in anything and everything we make – and they were a nice addition to the bread. I (accidentally) didn’t grind my seeds first, which actually added a nice bit of texture to the bread but for a smoother result (and if you want to do it properly), grind the chia seeds before using.
This recipe makes for a really moist bread that isn’t too sweet. If you do have a sweet tooth, you may want to add a bit more sugar to the mix. Alternatively, a good drizzle of agave nectar on a warm slice of bread, fresh from the oven, is divine.
Vegan Banana Bread
Ingredients
3 tablespoons chia seeds, ground
6 tablespoons water
3 medium overripe bananas, well mashed
1/2 cup brown sugar
1/2 cup sunflower (or other vegetable) oil
1/3 cup black coffee
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Method
1. Pre-heat oven to 180C. Grease or line a loaf pan. To make chia egg, mix chia seeds with water, stir well then leave to stand for 10-15 minutes or until mixture is thick and gloopy.
2. In medium bowl, whisk together chia egg, bananas, sugar, oil, and coffee. In separate large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Create a well in dry mix, pour in wet mix and gently mix together until just combined.
3. Pour mixture into prepared loaf tin and bake in oven for 30-40 minutes or until skewer comes out clean.
Enjoy!
I’ve been meaning to make a vegan bread soon, this one looks good!
Thanks! It turned out really moist, which is how I love my banana bread (but hate that it means that I have to use the word “moist”).
Just two minutes ago I added egg replacer to my shopping list… so maybe I’ll just have to try out chia seeds this time! We’ve been looking into vegan alternatives a lot recently and the media here are currently full of the topic too.The bread sounds tasty with a bit of coffee flavour. 😀
I’ve always wanted to try out egg replacer but I’ve never seen it here. I was really happy with the chia seed ‘egg’ but not sure it would work with everything; highly recommend for baked goods, though!
The coffee addition was pretty good! It was only a subtle flavour but it took away a bit of the bread’s sweetness, which I liked. 🙂
I love me some banana bread!
Me too! I must let my bananas go ‘bad’ more often. 😉
Yumm, thanks for sharing 🙂 I love banana bread and am always looking for the next best recipe. Hopefully I can make a loaf before National Banana Bread Day passes!
Thanks for commenting! 🙂 I’ve made a zillion different banana bread recipes in the past but this is definitely one I will use again. Enjoy yours if you make some! 🙂
Nice!!! I love the chia seeds
Thanks! I love chia seeds too and was really happy with how they worked here… even though I didn’t actually do it properly! 😉
Ha ha!
Coffee in banana bread? Well. I am going to have to try this recipe now!
I think I may add even more coffee next time! Enjoy if you do give it a go. 🙂
Looks great. I like the addition of coffee to the batter. I never would’ve thought of that.
Thanks! I saw it online once and was dying to try it. I think it could even do with a little more next time. 😀
[…] Banana Bread Muffins (Vegan) Yield: 12 muffins Adopted from More Than Greens […]