Brazil Nut Free Vegan Banana Bread with Cinnamon Swirl
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
4.7(11)
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Learn more →Ingredients
10 servings
For the flax eggs
- 1 tbsp ground flaxseed
- 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
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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