This was made fairly recently unlike some of my other recipes that have yet to be written up.
This loaf turned out more sponge-like than the GFDF version. Perhaps due to the combination of baking soda, flaxmeal & chia seeds. This combination was easier on me than a previous successful attempt using chia seeds as an egg replacer. Do remember that too much has it’s side effects and will negate the benefits. Consumption in moderation is always a good advice.
Vegan (Eggless) Banana Loaf
2 ripe bananas
1 teaspoon baking soda
2 tablespoon flaxmeal
1 tablespoon chia seeds
4 tablespoon water
2 cups plain flour (all-purpose)
2 teaspoon baking powder
1 teaspoon salt
3/4 cup canola oil
1/2 cup soft brown sugar
- Soak the flaxmeal & chia seeds in the water for about 30 minutes. Make sure that the chia seeds are completely soaking in the water. This will be your egg replacer. It is ready when it all comes together in one mass.
- Mash the bananas with the baking soda. Set aside till you egg replacer is ready to be used.
- Sieve together the flour, baking powder & salt.
- In a mixing bowl, add the flaxmeal/chia seeds mass with the sugar and canola oil. Mix it together till it becomes another mass and you don’t see the oil separating from the sugar & flaxmeal/chia seeds.
- Add in the mashed bananas and mix well.
- Add in the dry ingredients. Mix well.
- Pour batter into a greased 9″ loaf pan or 8″ cake pan.
- Bake in a preheated oven of 180ºC (375ºF) for 40-50 minutes. Check that the cake/loaf is cooked. How? Insert a cake tester or skewer into the cake/loaf. If it comes out clean, it is cooked.