Eosinophilic Esophagitis Friendly Vegan Banana Bread
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
4.9(28)
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 3 very ripe medium bananas (about 1 ¼ cups mashed)
- ⅓ cup vegan butter, melted and slightly cooled
- ¾ cup organic cane sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with vegan butter or a neutral oil, then line the bottom with a strip of parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel.
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