Vegan Miso Banana Bread
Author: 
Serves: 16
 
Ingredients
  • 1½ cups Oats (blitzed into oat flour) - use ¾ cup almond flour, ¾ oat flour if using a loaf pan[/b]
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 7 tbsp Coconut Sugar
  • 1 tsp cinnamon
  • 400g Ripe Banana, mashed (around 4 medium bananas)**
  • ½ tsp vanilla extract
  • 3 tbsp aquafaba (liquid from a can of chickpeas)
  • 5 tsp low sodium miso paste
  • 1 tbsp oil (coconut oil, olive oil or avocado oil)
Instructions
  1. Preheat oven to 325F.
  2. Put oats in a blender and blend until it becomes flour. Mix in almond flour, baking powder, baking soda, sugar and cinnamon. Set aside.
  3. Weigh out 400g bananas (bananas come in different shapes and sizes, we recommend you weighing this out) and then mash by hand OR blend till smooth.
  4. Mix mashed banana, vanilla, egg, miso paste and oil.
  5. In a clean bowl, add aquafaba. Beat aquafaba until foamy or stiff peaks. (this should take a few minutes).
  6. Gently fold (BY HAND) the aquafaba into the banana mixture.
  7. Add in ⅓ of the dry mixture. Fold before adding another third in. Repeat until mixture is blended together.
  8. Pour batter into a lined 8 x 8" inch baking pan.
  9. Bake for 45-50 minutes on the middle rack until done toothpick comes out clean.
  10. Bake on middle rack for 45 mins or possibly longer until toothpick comes out clean.
  11. Allow to cool and transfer to the fridge to chill for several hours/overnight before serving.
Nutrition Information
Calories: 95kcal Fat: 3.1g Carbohydrates: 16g Protein: 2g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/12/08/miso-banana-bread-gf/