I go bananas for vegan nana bread!

There are some days when you cravethe simplest food and pleasures like bread, cake and desserts only to realise that no one sells them vegan in sunny singapore. It can be rather difficult dining out or going to a cafe only to realise that there no vegan food options available. I was once asked if low fat milk could replace soy milk. No it cant! I was also asked if I can eat portobello eggs benedict without the eggs! Ditto! N-O! With no labels on beautiful cake displays at popular cafes, I am almost left questioning my decision to be vegan here. But I will persevere and one way that I can get my fix and still be vegan is by making my own!

Sure it takes abit more time and some planning ahead. But hey no one said it will be easy being something different. This banana bread is dedicated to all the beautiful souls out there who are vegan in sunny singapore! I know it is hard!

Vegan Walnut Banana Bread

Ingredients

1 3/4 cups spelt flour

flaxseed egg replacer (3 tablespoons of ground flaxseed combined with 1/2 cup water and left to rest for 5-10mins)

1/6 cup of coconut syrup

1/3 cup melted coconut oil

1/4 cup soy milk (other non dairy milk)

3 1/2 - 4 medium sized bananas mashed

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract/powder

1/2 cup walnuts broken into small pieces

1/2 sliced banana for decorating the banana bread (totally optional but its kinda cute!)

What do I do

1. Whisk coconut oil and syrup together.

2. Add the flaxseed egg replacer and whisk til mixture is combined well.

3. Add non dairy milk and mashed bananas to mixture and whisk well.

4. Add all dry ingredients (baking soda, spelt flour, salt, vanilla) into mixture and stir with a wooden spoon. It may be slightly lumpy but that is okay. :)

5. Add chopped walnuts and give it a quick sitr.

6. Pour mixture into a greased/lined with baking paper bread tin.

7. Use sliced bananas to create a nice design. I just made a somewhat straight line with my sliced bananas.

8. Bake the banana bread in a preheated oven at 180celsius for 1hr - 1hr 15mins.

9. Bread is done when toothpick comes out clean. (I took 1hr 15 mins in total)

10. Let banana bread sit in the bread tin for 10 mins and then leave it to cool on a wire rack for 20 mins before slicing.

Now enjoy the bread toasted with a little butter (if you are not vegan), otherwise toast it with some coconut oil! I loved the bread but I must warn you if you are expecting a really sweet banana bread, this is not a sweet banana bread! It has a great banana taste and made with oh-so-healthy spelt flour. Expect a moist banana bread that has a hint of sweetness! It keeps in the refrigerator for 3-4days.

I believe it is important to know your ingredients in order to fully enjoy the product and to feel it nourishing your body and soul. So a little rundown on spelt flour below.

Spelt flour is made from an ancient grain that is closely related to wheat. It is high in fiber and protein. Like all flours, it is also high in carbohydrates. However, due to its fiber content and protein, it is recommended even for diabetics for its ability to slow down the release of glucose into the bloodstream. It is also a good source of nutrients such as iron, copper, phosphrous and magnesium boosting bone health & blood circulation! So have this vegan banana bread knowing that it nourishes your body and tastes fantastic!