Buckwheat Banana Bread with Plant Protein•
Posted on March 23 2020
There is just something amazingly warm and comforting about Banana Bread. The sweet aroma as it bakes, the delicious taste when eaten warm from the oven with butter melting into it. So good. Nostalgically good.
In the early days of my family’s return from our very abbreviated march break trip and our self-quarantine, we were really craving comfort food. But I’m also determined to keep our eating healthy and nourishing – both to keep our immune system strong and also so that I don’t emerge from this experience having put on the “Quarantine 15.”
So, I made a few renovations to standard banana break, making this recipe plant-based, higher protein, gluten-free, with lots of fibre and only a bit of maple syrup as the sweetener. (plus chocolate chips – which are optional). The result was even better than I’d hoped and barely lasted the day! Amazing eaten warm with a generous smear of coconut butter (the solid at the top of canned, full fat coconut milk), or your favourite nut butter, vegan butter or regular butter – your choice!
Buckwheat Banana Bread with Plant Protein
- 1 tbsp chia seeds + 3 tbsp water
- 3 medium sized ripe bananas (preferably organic)
- 1 cup buckwheat flour (preferably organic)
- 1 cup GF oats (preferably organic)
- 2 scoops Niyama Organic Plant Protein Vanilla
- ¼ cup maple syrup (preferably organic)
- ¼ cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 tsp cinnamon (I like the Ceylon cinnamon)
- 1/3 cup shredded unsweetened coconut
- 1/3-1/2 cup vegan chocolate chips (OPTIONAL and can be substituted with chopped nuts)
- Preheat oven to 350 degrees F
- Make the “chia egg” by whisking together chia and water in a small bowl and placing in the fridge for 10 minutes.
- If you are using a stand mixer start by mashing the bananas with the paddle attachment, then adding in all other ingredients on low mixing speed. I’m not fussy about what order everything else goes in, except the chia egg should go second last and the chocolate chips (or nuts) should be the last thing in, once everything else is well mixed and then they should just be minimally mixed in. If you are doing by hand, it’s the same and can be done all in one large bowl but with just a bit more effort.
- Pour batter into a parchment lined loaf pan
- Bake for 50 minutes (check after 45) or until a toothpick comes out clean
- Cool on a wire rack for 20 minutes or so, then enjoy!!
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