Vegan Banana and Seed Bread
A moist, vegan banana bread with sunflower seeds for texture. It’s an allergy friendly, healthier version of a classic banana bread.
Ingredients
- 4 very ripe bananas
- 1 tbsp apple cider vinegar or white vinegar
- 1/2 cup liquid coconut oil (125ml)
- 1/2 cup whole-wheat flour (75g)
- 1 cup all-purpose flour (150g)
- 1/2 cup coconut sugar (100g) Or soft, light brown sugar
- 1/4 cup sunflower seeds
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 180 degrees Celsius and line or grease a standard loaf tin.
- In a bowl, mix together the flour, spices, baking soda, baking powder and sunflower seeds. Set aside.
- In a large bowl, mash the bananas thoroughly. Add in the coconut sugar, coconut oil and apple cider vinegar and mix well.
- Add the dry ingredients to the banana mixture and fold it together. Take care not to over mix.
- Spoon into the prepared loaf tin and bake for 45-50 minutes until a skewer inserted comes out clean.
- Remove from the loaf tin and leave to cool for at least 30 minutes before slicing.
- Store in an airtight container in the fridge or pantry for up to 4 days.
Nutrition
Calories: 444kcalCarbohydrates: 64.6gProtein: 5.2gFat: 19.8gSaturated Fat: 17.3gSodium: 312mgPotassium: 423mgFiber: 3.6gSugar: 26.5gCalcium: 400mgIron: 2.2mg
Tried this recipe?Let us know how it was!