Aunty Kerry's Banana Bread - Vegan Style!

Hey Everyone!

Sorry it’s been so long since I posted - after getting a pretty hectic job in Vancouver as an ESL teacher, my blogging seemed to fall by the wayside. After 9 months of that, I decided to move to Winnipeg and have spent the last two months unpacking and getting settled and such.

Now all that is done, and I’ve actually gotten a job at a bakery! It’s not vegan mind you, and I’m not baking (working front counter) but it has inspired me to bake a lot more. That and my boyfriend has 5 kids who sure do love baked goods, so I’ve been turning out the healthy treats like never before!

Today, I’m going to share with you one of their (and my) favourites: Vegan Banana Bread. I have to give an extreme amount of credit to my Aunty Kerry for this one, because all I’ve done is taken her recipe and substituted in vegan ingredients where needed and the types of flour I like to work with.

I’m 1000% positive that you, and any little ones you share it with, will love this soft, dense cake!

What you’ll need:

• 4- 6 really ripe bananas, mashed
• 1 tbsp vanilla
• 1 cup coconut oil
• 1 cup coconut sugar or agave nectar
• 2 cups Spelt flour mixed with oat flour or Kamut flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 2 ‘eggs’ *

Optional:

• 1 cup chocolate chips (I highly recommend them!)
• 1 cup of coconut (also a wonderful addition!)

*To make egg replacement, simply mix two tbsp of ground flaxseed with 3 tbsp of water to make the equivalent of 1 egg. I usually make up my ‘eggs’ at the very beginning, as they need to sit for a few minutes to thicken anyway. I sometimes find that I need to be a bit more generous with the water to get the consistency of an egg. You’ll see after it sits a few minutes it does thicken up like an egg quite nicely.

Preheat your oven to 350 degrees. In a food processor, blend sugar and coconut oil. Mix in ‘eggs’. In a separate bowl, mash the bananas and vanilla together. Add to wet mixture and blend again.

In another bowl, mix all the dry ingredients together. If you are using chocolate chips or shredded coconut, add these as well. Add wet ingredients to dry and mix well. Pour into a greased loaf pan or muffin tins and bake until dark brown (about 45mins-1 hour).

Let loaf or muffins sit for a few minutes before you take them out as this is a very moist cake and it tends to break if taken out while still very hot! This banana bread is really tasty with a bit of coconut oil spread on like butter. Hope you like it as much as we do!