Filed under: Recipes > Desserts
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Tags: apple, banana, coconut, flax, dessert, coconut_oil
Vegan Apple Banana Bread will Fill your Kitchen with the Sweet Aroma of Home
I'm always a little bit surprised how easy it is to veganize most baked goods. This one was particularly enjoyable. The tartness of the grated apple mingles beautifully with the sweetness of the banana and brown sugar. But what you'll notice most about the finished product is a tender, moist texture, which I think we can chalk up to the apples and flax egg. The wholewheat flour melts into the background, providing healthy fibre without hitting you over the head with heaviness. Legit desserts for vegans are pretty few and far between. This one feels light and it provides a beautiful contrasting finish to most meals. It's also a delightful accompaniment for a coffee.
1 flax egg (1 Tbl ground flax meal and 3 Tbl water, mixed together in a bowl and refrigerated for 15 minutes)
3 Tbl lemon juice
4 medium-sized Granny Smith apples
1 very ripe banana, mashed
1 cup (packed) light brown sugar
4 Tbl refined coconut oil
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Prepare the flax egg and leave it to solidify in the fridge for 15 minutes while you get the other ingredients ready.
Put the lemon juice in the bottom of a 2 cup measuring cup. Peel, core and grate the apples, mixing each one into the bowl with the lemon juice as you complete it.
An apple corer makes the process a lot easier.
Put the measuring cup with the grated apple and lemon juice aside.
In a medium-sized mixing bowl, mash the banana.
Add the coconut oil and sugar to the bowl.
Add the flax egg.
Add in the apple and lemon juice from the measuring cup and mix these ingredients very well.
Preheat the oven to 350°F and grease a small loaf pan with coconut oil.
Mix dry ingredients together in a large mixing bowl. Make a well in the center, add in the wet ingredients and mix until everything is homogeneous. Transfer to loaf pan.
Bake 50-60 minutes until a knife comes out clean. (It has a lot of moisture in it—beware of under-cooking.) Cool on a rack.
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Posted: Saturday, October 31, 2015