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Wholewheat Banana-Walnut Bread

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Moist, fluffy and nutty…this is banana bread heaven! Plus it’s loaded with all the good stuff, avocado oil, chia, oats, nuts – so you can have your cake and eat it too!

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Wholewheat Banana-Walnut Bread
 
Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
Healthy wholewheat banana bread with lots of fibre, protein and healthy fats
Author: Shalu
Recipe type: Bread
Cuisine: Western
Serves: 10 slices
Ingredients
  • ⅓ cup avocado oil
  • ¼ cup maple syrup + 2 Tbsp brown sugar
  • 3 ripe bananas
  • 2 Tbsp soy milk or almond milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ¼ cups whole wheat flour
  • 1 tsp baking soda
  • ½ cup rolled oats
  • 1 Tbsp chia seeds
  • 3 Tbsp chopped walnuts, plus extra for topping
  • 2 tsp Ogran egg replacer powder mixed with 2 Tbsp water (optional)*
  • 1 tsp coconut sugar
Instructions
  1. Preheat oven to 165°C and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk oil, maple syrup and sugar together.
  3. Puree bananas with milk and vanilla then stir into bowl. Add salt and cinnamon.
  4. Sift flour with baking soda.
  5. Blend oats with chia seeds until it resembles fine breadcrumbs. Combine with the flour.
  6. Mix in the flour into banana mixture and stir until combined.
  7. Fold in chopped walnuts.
  8. Add egg replacer if using, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
  9. Sprinkle with coconut sugar and chopped walnuts.
  10. Bake for 45 to 55 minutes. Check that the bread is done baking by inserting a toothpick in the top. It should come out clean.
  11. Let the bread cool in the loaf pan for 5 minutes, then remove from pan and let it cool for 20 minutes before slicing.
Notes
*It makes the texture slightly more moist but is not essential to the recipe
3.5.3208

 

« Quinoa Porridge with Fresh Fruit & Toasted Coconut
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Comments

  1. Alicia says

    14th January 2019 at 3:36 pm

    Looks awesome! Can i replace the egg replacer with flax eggs?

    Reply
  2. Shalu Asnani says

    15th January 2019 at 11:00 pm

    I don’t see why not! Please try and let me know 🙂

    Reply

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The issue is not about being or becoming vegetarian. It’s about opening your mind to new ways of eating that could lead to a healthier, cheaper and more environmental way of living.
- Stella McCartney

Welcome to Little Green Kitchen

Little Green Kitchen (LGK) is a cooking studio and food consultancy - the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers creative cooking classes and tantalizing menus through their food consulting, private chef and catering services.

The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.

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Little Green Kitchen

Little Green Kitchen is a cooking studio and food consultancy helmed by Chef Shalu Asnani, former lawyer, now passionate foodie and healthnut with an obsession for luscious vegetarian cuisine. We offer cooking classes, private dining, meal planning and menu consulting services.

Recent Recipes

  • Wholewheat Banana-Walnut Bread
  • Quinoa Porridge with Fresh Fruit & Toasted Coconut
  • Zucchini Vegetti with Spicy Coriander-Almond Pesto
  • Brilliant Banana Bread
  • Lemongrass-marinated tofu with sweet basil

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Little Green Kitchen
1 Hacienda Grove
Upper East Coast Road

Tel: +65 9763 1483
Email: shalu@littlegreenkitchen.com.sg

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