Ingredients:
- 1.5 cups of oat bran
- 1.5 cups of nuts, milled into flour (I used 1 cup walnuts and 0.5 cup almonds)
- 1 pinch of good quality salt (e.g. pink Himalayan)
- 1 tsp of pure vanilla bean, ground (unsweetened)
- ½ tsp of Ceylon cinnamon
- 2 tsp of psyllium husk
- 1 heaped cup of Medjool dates, soaked, rinsed and pitted
- With 2 TBSP of almond milk
- 3 large ripe bananas, mashed
- ½ cup of almond milk
- In ½ TBSP of apple cider vinegar
- Optional: ½ of one additional banana for decoration, sliced lengthwise
Method:
- Preheat your oven at 180 degrees and prepare your baking dish with baking paper.
- Soak your dates in warm water for about 10 minutes.
- Except for your dates, all your dry ingredients in a large bowl.
- In a small separate bowl, mix your psyllium husk with your almond milk to create your psyllium husk eggs. Set aside.
- In another small separate bowl, add your almond milk with your apple cider vinegar to create your plant based buttermilk.
- Mash your banana.
- Add your mashed banana, buttermilk, vegan eggs, chopped dates to your dry ingredients and process into a silky dough, and until all ingredients are well combined.
- Pour your banana bread batter into your prepared baking dish.
- Slice your additional banana lengthwise if using and place on top of your banana bread.
- Bake for about 30-35 minutes (depending on your oven – it takes 30 minutes in mine). Your banana bread is ready when your inserted skewer comes out clean.
- Let your banana bread cool completely before cutting.
- Enjoy how incredibly delicious resetting your body can taste!