Snack
Cinnamon Sugar Blueberry Banana Bread
This bread is so moist and is set off with the crunchy sugary coating, perfect with a nice cuppa.
Instructions
- Preheat oven to 190°C (375°F). Grease a 9x5x3” loaf pan with plant-based butter and coat it with coconut/granulated sugar combination (you do this like you would grease and flour a pan). Grease it first, then add about 2 tbsp sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute with cooking spray.
- Make your flax eggs by combining 2.5 tbsp water with 1 tbsp ground flax seed, mix and set aside for 5-8 minutes.
- Make your sour oat milk by adding 1 tsp lemon juice to 6 ½ tbsp oat milk.
- Cream butter and ⅓ cup combined sugar with a hand mixer. Set aside.
- Add bananas, flax eggs, sour oat milk, vanilla, salt, and baking soda to a blender and blend until smooth.
- Pour half the banana mixture into the plant-based butter mixture with 1 cup of spelt flour. Mix with a hand mixer until just blended, then add the remaining banana mixture and flour. Mix until just blended. Fold in blueberries. (Make sure that your frozen berries are not overly wet).
- Pour into your prepared pan (5”x 9”).
- Combine ⅛ cup coconut sugar with ⅛ cup granulated sugar and 1 tsp cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
- Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a crack down the center.
- Cool completely before removing the loaf from the pan.
Prepped in 20 minutes
Ready in 75 minutes
Serves 1 loaf
Ingredients
Bread
- ⅛ cup coconut sugar and ⅛ cup granulated sugar (for bread pan and topping)
- ⅓ cup combination coconut sugar and granulated sugar (for bread)
- ⅓ cup unsalted vegan butter — softened
- ¼ tsp salt
- 3 large overripe bananas
- 2 flax eggs (to make your flax eggs: 1 tbsp flaxseed: 2.5 tbsp water)
- 2 tbsp ground flaxseed
- 5 tbsp water
- 7 tbsp sour oat milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 cups spelt flour
- 2 cups fresh or frozen blueberries (if using frozen, be sure to rinse to remove any ice)
Topping
- ¼ cup coconut sugar and ¼ granulated sugar
- 1 tsp cinnamon