Low Sodium Vegan Banana Bread with Cinnamon Swirl

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

Low Sodium Vegan Banana Bread with Cinnamon Swirl

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Ingredients

10 servings

For the flax eggs

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the batter

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup vegan butter, melted and slightly cooled
½ cup organic cane sugar
¼ cup plant-based milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cinnamon swirl

3 tbsp organic cane sugar
1 ½ tsp ground cinnamon
1 tbsp vegan butter, melted

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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