This perfectly moist, yummy banana bread is vegan, gluten-free, and is sweetened with raw agave. I love the sesame seeds – they give it just that little bit of crunch and “nuttiness”, while still being nut-free.
This recipe makes two mini loaves. If you want to make a regular sized bread loaf, just double it.
INGREDIENTS
- sorghum flour, 1/4 + 1/8 cup
- oat flour, 1/4 + 1/8 cup
- tapioca flour, 1/4 cup
- baking soda, 1/4 teaspoon
- fine sea salt, rounded 1/4 teaspoon
- ground cinnamon, 1/2 teaspoon
- raw brown sesame seeds, 1/4 cup
- very ripe bananas, 2
- coconut oil, 3 tablespoons
- flax seed meal, 1 tablespoon
- warm water, 3 tablespoons
- raw agave nectar, 1/4 cup
- vanilla, 1 tablespoon
- plain coconut yogurt, 1/8 cup
METHOD
- In a medium bowl, mix together the flours, baking soda, salt, cinnamon and sesame seeds.
- In another medium bowl, mash the bananas, leaving them a little chunky.
- Add the coconut oil, agave, vanilla and yogurt to the bananas and stir gently until well combined.
- Whisk together the flax seed meal and warm water until creamy, then stir into the banana mixture.
- Gently fold the dry mixture into the wet ingredients until all the flour is moistened.
- Grease and flour two mini loaf pans, then divide the batter evenly between the two.
- Bake for about 45 minutes at 350 degrees, or until a toothpick inserted comes out clean.
- Allow the loaves to cool in the pans for about 5 minutes before transferring them to racks to cool completely.
