This bread is mega dense, but not soggy. I used three small bananas that were nearing the wrong side of ‘ripe’ and served it up with a big fat lashing of Chocolate Macadamia Spread. Because my vegan secret is that I don’t like the taste of banana on its own. Shocking, I know, but I don’t like them. I love them in smoothies and in baked foods though. And as they are one of very few Winter fruits available, I buy a lot when they go for super cheap.
Anyway, this is a dense and relatively unrisen loaf. But what I lacks in size it makes up for in YUM. What would have made it rise a little more is the use of ROLLED oats. I actually used steel cut oats, as I enjoy “bite” they give to my baked goods. Not crunch, but a slight resistance to the bite, which I like.
2 TB liquid sweetener
2 TB flax + 4 TB boiling water
½ cup applesauce
¾ cup mylk
1 tsp apple cider vinegar
1 tsp cinnamon
1 cup mashed banana – 3 small cuties
1 tsp baking powder
1 ½ cup flour of choice
1 cup oats (rolled preferred)
1. Preheat the oven to 160°C and prepare a loaf tin.
2. In a small bowl, combine the boiling water and flax. Add in the mylk, stirring well, and then the vinegar.
Set aside for 5 minutes.
3. In a larger bowl, stir the sweetener, mashed banana, applesauce and cinnamon together.
Pour the mylk mix in and stir.
4. Stir through the flour and powder, then stir in the oats.
5. Pour into the loaf tin, and bake for 65-70 minutes. If you use steel cut oats, then go for 70-75 minutes.
Allow to cool on a wire rack.