It's finally here, the banana bread you have been waiting for from my instagram teasers. This nutty, slightly spicy loaf is warming, delicious and extremely satisfying. Have it with your morning coffee, for breakfast or simply whenever you like - this banana bread won't last long!
· 2-3 very ripe bananas, mashed (275g)
· 2 tbsp ground flaxseed + 4 tbsp water
· 100g maple syrup
· 120g coconut yoghurt
· ½ tsp vanilla bean extract
· 145g plain flour
· 75g buckwheat flour
· 1 tsp baking soda
· 1 tsp ginger
· pinch of salt
· 60g vegan butter, melted.
· 50g chopped pecans (+ a few extra for topping)
Preheat oven to 160C and grease/line a loaf tin. In a large bowl, whisk together the banana, flax eggs, maple syrup, yoghurt and vanilla extract until combined.
Gently mix in the flours, soda, ginger and salt until smooth. Melt the butter and stir in to the batter with the pecans.
Pour batter into your loaf tin, and sprinkle over a few extra pecans.
Bake in the oven for 50-60 minutes until a skewer comes out clean - if the top begins to brown too soon, turn the temperature down by 10 degrees.
Allow to cool before slicing.