BANANA WALNUT BREAD (V & GF)
3 overripe bananas- mashed
1/4 c almond milk
1/3 c coconut sugar
1/2 c dairy free yogurt (I used cashew yogurt)
1 tsp vanilla extract
2 tbsp chia seeds
1 c gluten-free oat flour
1 c almond flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/2 c sprouted walnuts - chopped
Preheat oven to 350 degrees F. Great a 8.5” X 4.5” loaf pan with coconut oil.
Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, dairy free yogurt, vanilla extract and chia seeds- stir well to combine,
Add oat flour, almond flour, baking soda, baking powder, salt and cinnamon. Stir until combined. Fold in chopped walnuts.
Pour into a loaf pan. Bake for 50 mins to an hour, or until knife comes out clean. If your loaf looks like its getting too brown, tent with tin foil on top after 50 mins.
Once done, let cool in the pan for 15 mins then remove it from the pan and place on a cooling rack to cool completely before slicing.
When ready to eat, top with a little vegan butter, Manuka honey and bee pollen!
Store left overs tightly wrapped in plastic wrap or foil.