Vegan, GF, DF and refined sugar free! Even if you don’t like coffee, this one is definitely worth making!
🍞 WET INGREDIENTS
2 eggs or flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
1 cup mashed bananas (approx. 2 medium bananas)
1⁄4 cup coconut oil, melted
1⁄4 cup non-dairy milk (I used almond milk)
1⁄4 cup maple syrup
1⁄4 cup coconut sugar
2 tsp vanilla extract
🍞 DRY INGREDIENTS
1 3⁄4 cup oat flour (or other 1:1 GF flour)
1⁄2 cup super-fine almond flour
1 tbsp ground coffee (the powder, not brewed)
2 tsp baking powder (aluminum free)
1⁄2 tsp baking soda (aluminum free)
🥜 OPTIONAL
1/2 cup walnuts, chopped
☕️ COFFEE ICING (optional)
1⁄4 cup room temperature grass-fed butter or ghee
1⁄2 cup powdered Stevia
1 tsp ground coffee
1⁄2 tbsp boiled water
COFFEE BANANA BREAD
1️⃣ Preheat oven to 350F. Start by making the flax egg. If regular egg is being used, skip this step. Combine the flaxseed meal and water together in a small bowl and set aside for 10 minutes to allow to congeal before using.
2️⃣ Add all dry ingredients to a large bowl and mix together.
3️⃣ Once flax eggs (if using) are ready to be used, add them and remaining wet ingredients to a medium-sized bowl and stir together. Add wet ingredients to dry and mix all together. Fold in chopped walnuts.
4️⃣ Pour into bread loaf pan lined with parchment paper.
5️⃣ Bake for 40-45 minutes, or until toothpick comes out clean.
COFFEE ICING
1️⃣ Start by boiling the water. Add boiled water to instant coffee and whisk together until most of the coffee grounds have dissolved into a grainy texture.
2️⃣ Add softened butter, powdered stevia and coffee mixture to a small bowl and mix together until a creamy icing forms. Spread on cooled loaf.
ENJOY!
With love,
Brie