Tuesday, 8 March 2016

Banana bread with a superfood twist



I don't know if it's just me, but these days, there seem to be egg substitutes lurking around every virtual corner of the internet. 
I usually surf past them.  I am not a total vegetarian, and yet, I am vegetarian enough to rely heavily on eggs for protein. I stood by these beauties through decades of badmouthing and media stoning and the only time I will consider substituting them is when there's something even better on offer. 

Like flax seeds. 

Now that seemed like a worthy replacement. So I made banana bread this afternoon, using a tablespoonful of flax seeds for every egg. And while I was at it, I also sneaked in some quick oats and some wholewheat flour.

Ingredients

1 cup wholewheat flour
1/2 cup flour
1/2 cup quick oats
1/2 cup sugar
2 tbs flax seed
1 cup of milk
1/4 cup oil
1 tsp cinnamon (I had coarsely ground powder)
2 tsp baking soda
1 cup of mashed overripe bananas




Method


Grind flax seeds and cinnamon finely. Add 4 tablespoons of water and process until you get a sticky gel.




Whisk in sugar, oil and  soda.
Add flour and mix until just combined. Add banana mash and combine.




























Pour into a large baking tin (mine was 9"x12") and bake at 180ÂșC for about 40 minutes.


The results

I think the flax seeds did their binding job a bit too efficiently. 3/4 T of flax seeds might have been a better replacement per egg.

I was worried about the taste of flax seeds overwhelming everything else, but I was in for a pleasant surprise. There were nutty overtones which worked well with the cinnamon and bananas.

And yes, there was an unexpected bonus. The joy of licking the mixing bowl clean was untarnished by the fear of raw eggs and salmonella :-)