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

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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

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Method

  1. Preheat the oven to 380°F (190°C) and line your baking 8” (21 cm) tray with parchment paper. 

  2. Blend oats into oat flour and almonds into almond meal.

  3. In a large bowl, mash bananas well and add the dry ingredients.

  4. Add all wet ingredients and mix until well combined.

  5. Pour the batter into a baking tray, decorate with almonds and/or banana slices, and bake for 50min. 

  6. Once baked, ​​​​let cool for 10 minutes in the pan before transferring to the rack.

  7. Allow coming to room temperature before diving in.***

  8. 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

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