Red Meat Allergy Friendly Vegan Espresso Swirl Banana Bread Bars
Total time1 hr 10 min
Prep time20 min
Cook time30 min
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 3 medium very ripe bananas (about 1 ¼ cups mashed)
- ½ cup vegan butter, melted and cooled
- ¾ cup organic cane sugar
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
For the espresso swirl
- ¼ cup unsweetened cocoa powder
- 2 tsp instant espresso powder
- 2 tbsp organic cane sugar
- 3 tbsp plant-based milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
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