Banana and Soya Bread

Banana bread became popular during the Great Depression in the 1930s when housewives were looking for creative ways to use overripe bananas.

This is vegan and gluten free recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Banana and Soya Bread

Cooking Method: Baking Cuisine: International Courses: Bakery, Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 50 min Rest Time 10 min Total Time 1 hr 15 mins

Servings: 8 Calories: 1760

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 piece Ripe bananas
• 1 cup Soya flour
• 1 cup Oat flour
• 1 teaspoon Baking powder
• 1 teaspoon Cinnamon powder
• 0.5 teaspoon Salt
• 2 tablespoon Coconut oil
• 2 tablespoon Maple syrup
• 1 teaspoon Vanilla extract
• ¹⁄₄ cup Almond milk
• ¹⁄₄ cup Chopped walnuts

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mash the ripe bananas.
3. Add the soya flour, oat flour, baking powder, cinnamon powder, and salt to the bowl. Mix well.
4. In a separate small bowl, whisk together the coconut oil, maple syrup, vanilla extract, and almond milk.
5. Pour the wet mixture into the banana mixture and stir until well combined.
6. Fold in the chopped walnuts.
7. Grease a loaf pan with coconut oil and pour the batter into the pan.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let it cool in the pan for 10 minutes.
10. Transfer the bread to a wire rack and let it cool completely before slicing.
11. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 12g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.