Vegan Coconut Banana Bread Recipe

I love chia seeds. And they love getting stuck in between my teeth. And that's completely ok with me because they make delicious treats and I'm all about that! However, although I always prefer to use whole foods and plant foods in my baking and cooking, I remained skeptical about using chia seeds as an egg replacer up until very recently. I just couldn't imagine that they could bind anywhere near as well as eggs do and in the end I would just cop out and throw a (local, free range & organic) egg or two in there. I'm here to tell you, I was nervous for nothing!

This Coconut Banana Bread is the perfect way to use up very overripe bananas. It has a beautiful consistency, it is moist but not dense and doesn't crumble when you cut a slice. Here is the recipe, I hope you enjoy it and I would love to know how you find it if you get the chance to whip a loaf up!

Vegan Coconut Banana Bread

Ingredients

  • 1 Tbsp chia seeds
  • 3 Tbsp water

    Dry Ingredients
  • 1 cup spelt flour
  • 1 cup organic white flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp himalayan pink salt

    Wet Ingredients
  • 3 very ripe bananas
  • 1/2 cup pure maple syrup
  • 1/2 cup almond milk
  • 1/2 cup olive oil
  • 1 tsp vanilla extract

    Final Ingredients
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, lightly crushed

Method

  1. Place chia seeds in a coffee grinder or food processor and grind until fine
  2. Put chia meal in a bowl with the water and mix well. Set aside for 15 minutes
     
  3. Preheat oven to 350°F
  4. Grease a loaf tin with olive oil
  5. In one bowl, combine all dry ingredients. Mix well
  6. In a separate bowl, combine all wet ingredients and chia gel. Mix well
  7. Add dry ingredients to wet ingredients and mix until just combined (don't overwork)
  8. Add shredded coconut and walnuts to batter and fold through gently
  9. Pour batter into tin and sprinkle extra coconut on top
  10. Bake for 55-60 minutes, until top is golden brown and a skewer inserted into the centre comes out clean
  11. Allow to rest on a cooling rack for 10 minutes before turning out of the tin and allowing to cool further on the rack
  12. Slice and Enjoy my Lovelies!

Much Love, Salina xx