I’ve been wanting to experiment in different types of baking for a while now and have finally gotten around to it. The theme for this bread was to use natural sugars, meaning high fructose corn sugar, caster sugar, muscovado sugar and Demerara sugar were all strictly forbidden.
I went all out with this bread and made is oil free, dairy free, fat-free, egg free and refined sugar-free. This bread is vegan and totally good for you and to top it off, tastes absolutely delicious.
I used a recipe from the wonderful blog Cookie and Kate and made a few changes to the original recipe. I made this bread vegan by replacing the milk for unsweetened almond milk and by cutting the eggs out of the recipe making two chia eggs up instead. If you think replacing eggs in recipe is impossible, it’s not. You cake make either chia or flax eggs, depending what grain you have to hand by using the really easy ratio of 1:3 , so for every egg just mix together 1 tablespoon of either chia seeds or ground flax-seed with 3 tablespoons of water. Leave it in the fridge for 15 minutes where it’ll make a gel and then use it in the recipe as you would do an egg.
I didn’t have any flax, so I used chia seeds. I couldn’t grind mine down so just used them as they were and it turned out fine, the bread had a lovely crunchy texture thanks to this but if you were to use flax which has been ground you would obviously have a smoother texture. The other alteration for the original recipe was to add a handful of blueberries to the batter which left lovely, sweet juicy blueberries strewn throughout.
My natural sweetener of choice was a Blueberry Infused Maple Syrup, that’s why my bread is a bit blue. The bananas and blueberries give the bread sweetness too so you’re not missing any of the regular sugar you’d normally use.
This bread is quite sweet and very filling so one slice will suffice. It’s lovely toasted and this loaf would make a lovely breakfast treat and will fulfill any 11am or 4pm sugar cravings. Everyone should be able to enjoy cake, so if your vegan or are just trying to follow a healthy diet, this bread will do nicely.
Healthy Banana Blueberry Bread
- 80 ml Unsweetened applesauce
- 125 ml Blueberry Maple syrup or normal maple syrup
- 2 Chia eggs
- 3 medium Bananas mashed
- 60 ml Unsweetened almond milk
- 1 teaspoon Bicarbonate of soda
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Maldon sea salt
- 1/2 teaspoon Cinnamon
- 200 grams Spelt flour
- 1 handful Blueberries
Pre-heat the oven to 175C, line a 2lb loaf tin with a loaf liner or grease it then line with parchment paper, set aside.
In a large bowl whisk together the applesauce and blueberry maple syrup. Add the chia eggs, whisking to combine then add the bananas and almond milk again whisking to combine.
Add the bicarbonate soda, vanilla extract, salt and cinnamon, whisking to blend. Stir through the flour, using a spatula until the flour just disappears, it may be lumpy. Gently fold through the hand the blueberries.
Spoon into the cake tin, smooth the top then place the remaining blueberries on top. Bake for 1hr - 1hr 15 minutes or until a cake tester inserted comes out clean. After about 40 minutes place some foil on top to stop is browning too much.
Leave in the tin on a wire rack for 15 minutes before transferring to the wire to cool completely.
- Chia Eggs - For every egg in the recipe combine 1 tablespoon of chia seeds with 3 tablespoons of water, then place in the fridge for 15 minutes to thicken into a gel.
- This will last for 3 days, stored in a cake tin.
- Keep in a cool, dry place away from direct sunlight.
- Recipe slightly adapted from Cookie and Kate.