• INGREDIENTS
• 1Tbspground flax
• 3Tbspwater
• 1½ cups spelt flour (or whole wheat flour)
• 1cupplain flour
• 1tspbaking powder
• ½ tsp sea salt
• ¼ tsp cinnamon
• 2large / 3 medium ripe bananas
• 2tspvanilla extract
• ¼ cup coconut oil, melted
• ¾ cup coconut sugar (or golden caster sugar)
• ⅓ cup non-dairy milk
• ¼ - ½ cup vegan chocolate chips

Instructions

1. 1

   Pre-heat your oven to 375°F (190ºC).

2. 2

   Make a flax egg (whisk together ground flax and water then let it sit in the fridge for 15 minutes to thicken.)

3. 3

   Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.

4. 4

   In a separate mixing bowl mash the ripe bananas to a purée. Then add in vanilla extract, melted coconut oil, non-dairy milk, sugar, and the thickened flax mixture. Stir together until well combined.

5. 5

   Add the wet mixture to the bowl of dry ingredients and gently fold together until just combined, careful not to over mix. Fold in the chocolate chips.

6. 6

   Transfer the mixture to an 8-x-4-inch bread pan greased with a small pea size amount of coconut oil.

7. 7

   Bake at 375°F (190ºC) for 45-50 mins. Stick a long skewer or toothpick in the centre to check if it's done. It should come out relatively clean. Allow the banana bread to cool out of the pan on a rack before cutting into slices or wrapping.

8. 8

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