Banana bread might be the perfect food. It has a uniquely comforting, wholesome quality. This recipe doesn't sacrifice any of that comfort while seriously cutting down on sugar and fat. It's also higher in fibre and vegan to boot. You can find more of my recipes at occasionallyeggs.com. —Alexandra | Occasionally Eggs
1 1/2 cups
whole wheat pastry flour
melted coconut oil
apple cider vinegar
spotty bananas, mashed
dark chocolate chips or cacao nibs
In This Recipe
Heat the oven to 350F and grease or line a smaller loaf pan (mine is 6x2.5 inches).
In a large bowl, combine the pastry flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ground flax, and salt. Make a well in the centre.
In a smaller dish, mix the maple syrup, coconut oil, almond milk, vanilla, and apple cider vinegar. Stir in the mashed bananas. Gently fold in the bananas and cacao nibs.
Pour the wet ingredients into the well in the dry ingredients and mix until just combined. Scoop into the prepared loaf pan and bake for about one hour or until a toothpick comes out clean. Place it on a cooling rack for about ten minutes before removing from the pan and cooling completely. It lasts a few days on the counter, and tastes best at room temperature.