The other week, I was away with friends who had a brother who was vegan. I love seeing how other people prepare food and how things like being a vegan push you to think outside the square when preparing meals. This was originally going to be paleo banana bread, but then I realised that I didn’t have any eggs {note to self, always check you have all of the ingredients before you start mixing ingredients}.
Never mind, I had read that 1/4 cup chickpea flour mixed with a 1/4 cup of water could act like an egg substitute in baking and seeing as I had both of these ingredients on hand – I went with it!
I thought that this gave the banana bread a pretty good texture considering I made it with coconut flour. I think that somethings are awesome made with coconut flour, unfortunately pancakes are not so great…but I have been working on a gluten free recipe using White Wings Gluten Free Plain Flour. Stay tuned, as I hope to publish it this month. You can also use dehydratate bananas for this recipe. If you need help on how to dehydratate bananas please check out our post about that.
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- 6 ripe bananas mashed
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- 2 cups coconut flour
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- 1/2 cup almond meal
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- ¾ cup coconut oil
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- 1/4 cup maple syrup
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- 1/4 cup brown sugar
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- 1/4 cup chickpea flour
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- 1/4 cup water
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- 1/2 cup of almond milk
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- 1 tsp. vanilla bean paste
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- 1 tsp. baking powder
- 1 punnet of raspberries
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- Preheat oven to 180°C (350°F) and line two 20cm x 10 cm (8 x 4 inch) loaf tins with baking paper.
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- In a large bowl mix the bananas, coconut flour, almond meal, and baking powder. Add the coconut oil, maple syrup, brown sugar, almond milk and vanilla and stir until combined. Whisk together the chickpea flour and water and then add to the mix.
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- Transfer mixture in to prepared tin, sprinkle with raspberries and place in to the oven for 50 minutes or until it springs back when you lightly touch the top.
- Allow to cool before you turn out, slice and serve!
Do you have a good egg substitute? Do you add anything special into your banana bread? If you have whipped up one of my recipes, I would love for you to share it on social media – don’t forget to use the hashtag #goodfoodweek.
Oh yum- this looks and sounds delicious hun. We dont eat mammal meat in our house, but we do eat dairy so vegan has never been a big priority – but I would so go vegan for a slab of this xx
Thanks Sonia – we have been cutting down on meat in our household of late. I have a great whole roasted cauliflower recipe coming up – so stay tuned 🙂
I never knew you could substitute chickpea flour and water for egg either, love a banana bread recipe, thanks for sharing. I’m looking forward to the gluten free flour recipe as my mum and mother in law are both gluten free. Have a good weekend x
Thanks Sarah – I have been working with a few gluten free recipes of late as my sister is a celiac and now the majority of our family is being tested.
That sounds delicious and the texture looks picture perfect! This is great for friends who aren’t just vegan but egg-free. I never knew that chickpea flour and water could be an egg substitute – see, you learn something new every day!
The texture is perfect Sammie 🙂 I’m glad that I could teach you something 😉
I’m loving the look of this banana bread, Shari! I agree that experimenting with vegan cooking is one of the best ways to push yourself to try new things and get really creative in the kitchen. Even though I’m no longer vegan, I still make a whole lot of vegan food just because it keeps me on my toes! Plus, when vegan baking is done right, it’s absolutely amazing!!
Thanks so much Lisa. I have never been vegan – I enjoy a good steak and cheese way too much to be one. But I do enjoy cooking vegetarian and vegan meals – I think it’s good for the family, good for the environment and good for the hip pocket 🙂