Vegan Banana Bread with JUST ™️ egg
baking pan, frying pan (deep), Bowl, whisk, spatula
- baking pan
Preheat oven to 350°F and oil a 9inx5in pan. Line the pan with parchment paper or tin-foil if desired.
- ⅞ bananas (ripe)
- ⅛ lb coconut oil
- frying pan (deep)
Heat 114g of coconut oil (or other fat choice) in a pan. Cut the bananas into inch-thick slices and put them into the oil, turning occasionally, until they turn a desired color of golden brown. This should take around fifteen minutes.
- ⅛ cup coconut milk
- ⅛ tsp apple cider vinegar
Combine the coconut milk and apple cider vinegar and set aside.
- ⅝ tsp Baking powder
- ⅛ tsp Baking soda
- ¼ dash Cinnamon
- ⅛ tsp Salt
- ¼ cup Walnuts
- ¼ cup All- purpose flour (whole wheat recommended)
While the bananas fry, measure out the other ingredients. Put the dry ingredients into one bowl. Add the apple cider vinegar to the milk, mix, and set aside.
- ⅛ lb honey
Once the bananas are golden, carefully pick them out of the oil and set aside. Put the oil into the bowl and add the honey. Mix until homogenous and then allow to cool while you mash the bananas (bananas might be sticky and caramelized). NOTE: adjust the honey if you prefer a sweeter bread.
- ⅛ cup JUST egg
- ¼ tsp vanilla extract
Once the oil and honey mixture has cooled down a bit, add the JUST egg (or flax egg or other substitue) and whisk vigorously. Add in the vanilla.
- ⅛ cup applesauce
Add the applesauce and milk mixture to the wet bowl. Add the mashed bananas and combine well.
- 1¾ oz sourdough starter
The wet mixture should have cooled down enough by now, but make sure it is not above 140°F, because it will damage the starter. Add the starter to the wet bowl.
Fold the dry mixture into the wet. I find it best to do this with a spatula to avoid deflating the batter.
Pour the batter gently into the pan and put in the oven!
Allow the bread to bake for around an hour. Check the progress of the baking with a toothpick. If the top appears to be browning too quickly, “tent” the pan with some tin foil.
Take the pan out of the oven. Wait five minute before taking the bread out of the pan and allowing it to rest for ten or more minutes. Cut a slice with a serrated knife and enjoy!