Vegan Miso Banana Bread
Author: Unconventional Cooks
Serves: 16
- 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)
- Preheat oven to 325F.
- Put oats in a blender and blend until it becomes flour. Mix in almond flour, baking powder, baking soda, sugar and cinnamon. Set aside.
- 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.
- Mix mashed banana, vanilla, egg, miso paste and oil.
- In a clean bowl, add aquafaba. Beat aquafaba until foamy or stiff peaks. (this should take a few minutes).
- Gently fold (BY HAND) the aquafaba into the banana mixture.
- Add in ⅓ of the dry mixture. Fold before adding another third in. Repeat until mixture is blended together.
- Pour batter into a lined 8 x 8" inch baking pan.
- Bake for 45-50 minutes on the middle rack until done toothpick comes out clean.
- Bake on middle rack for 45 mins or possibly longer until toothpick comes out clean.
- Allow to cool and transfer to the fridge to chill for several hours/overnight before serving.
Calories: 95kcal Fat: 3.1g Carbohydrates: 16g Protein: 2g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/12/08/miso-banana-bread-gf/
3.5.3251