Almond Banana Bread
Every ripe banana dreams about ending up in this bread.
Time to read: 4 mins | Time to make: 70 mins | Yields: 11 servings
Ingredients
3 bigger or 4 smaller bananas (400 g peeled bananas) *
1 cup (150 g) of almonds
2/3 cup (100 g) of buckwheat flour
1/3 cup (50 g) of rolled oats
1 tablespoon of ground flax seeds
1 teaspoon (5 g) of baking soda
2 teaspoons (10 g) of baking powder
1.5 teaspoons (5 g) of cinnamon
1/2 teaspoon of salt
1/3 cup (75 ml) of chickpea water (aquafaba) **
2/3 cup (150 ml) of maple syrup
2 teaspoons of apple cider vinegar
GARNISH
1/3 cup (30 g) roughly chopped almonds
banana
Method
Preheat the oven to 380°F (190°C) and line your baking 8” (21 cm) tray with parchment paper.
Blend oats into oat flour and almonds into almond meal.
In a large bowl, mash bananas well and add the dry ingredients.
Add all wet ingredients and mix until well combined.
Pour the batter into a baking tray, decorate with almonds and/or banana slices, and bake for 50min.
Once baked, let cool for 10 minutes in the pan before transferring to the rack.
Allow coming to room temperature before diving in.***
Store in a container at room temperature for up to one week.
Notes
* Alternatively, substitute 100 g of bananas (1 banana) for 100 g (1/2 cup) of pumpkin puree for fall pumpkin pie inspired banana bread.
** Either use the liquid from a can of chickpeas or, if you cook your own, use the cooking water. Read about aquafaba and its role in vegan baking here.
*** Enormous amounts of self-control required
Nutrition facts, per 3/4” thick slice (95 g):
Energy: 141kcal | Carbs: 31 g | Protein: 2 g | Fat: 2 g
