It has been a while since I have posted another banana bread recipe, but lets face it… you can never have too many great tasting recipes.

I will be honest, ‘The Game Changers’ documentary definitely got me thinking around the values and ethics I place around my food choices. Reducing my meat intake or opting for more ‘plant based’ meals in my mind is a great way to reduce my ecological footprint. I also have never used ‘flax-egg’ and was literally amazed at the texture of this bread in the absence of eggs.

This recipe was adapted from an awesome vegan blog I found last week called The Conscious Plant Kitchen by Carine Claudepierre, a foodie, foodwriter, food photographer and videographer. Her page is literally brimming with easy healthy vegan baking recipes that are burst in flavours and colours!

Ingredients

• 3 large ripe bananas with black spot on the skin
• 1/3 cup brewed coffee
• 1/4 cup coconut oil melted 
• 2 teaspoon lemon juice
• 2 cup oat flour or spelt flour or gluten free all purpose (250)
• 1/2 cup rolled oats – not quick oat (60g)
• 1/3 cup almond flour
• 2 teaspoon baking powder
• 1/2 cup maple syrup
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla essence
• 2 tablespoon flaxmeal
• 1/3 cup lukewarm water
• 1 fresh banana – to decorate on the top
• 1/3 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 180C. Line a baking loaf 9 inches x 5 inches with baking paper. Set aside. 
2. Place banana, coffee, melted coconut oil and lemon juice into a blender.
3. In a bowl, combine together oat flour, almond flour, rolled oats (jumbo rolled oats not instant/quick oats), baking powder, maple syrup and cinnamon. 
4. Pour the banana mixture onto the flours, chia and water and add the vanilla extract (if desired). Mix together with a wooden spoon until it forms a batter.
5. Add in chopped walnuts if desired and combine in the batter with a spoon.
6. Pour the banana bread batter into the prepared loaf tin. 
7. Place the two slices of banana on top of the bread, pressing them slightly into the batter.
8. Bake at 180 C for 50-65 minutes or until golden brown and a skewer inserted in the center of the bread come out clean or few few crumbs.
9. Cool in the tin for 10 minutes then lift out the bread from the pan using the pieces of parchment paper. Brush 2 tablespoon of maple syrup on top of your hot bread if you want to add some sweetness and a shiny look.
10. Cool the banana bread on a rack for at least 4 hours or overnight before slicing.