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(vegan) Strawberry Banana Bread

This recipe is one of my favorite things to make for breakfast on the weekends. It is absolutely delicious, moist, flavorful and super easy to make!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

5 flax egg ( tbs ground flax seeds + . tbs water + pinch baking powder)

1 - 2 1 cup mashed banana ( bananas depending on the size)

1/3 cup coconut oil (or melted vegan butter if you don't have coconut oil)

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1 cup flour (i used whole wheat multi - purpose flour)

3/4 cups rolled oats

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup strawberries, diced

2 - 4 strawberries, sliced for topping

Preparation

1Preheat oven to 350 degrees.

2Grease either a 9" round cake pan or a standard loaf pan and set aside. You can use your choice of spray to grease, just be sure that it is vegan if that is a concern of yours.

3In a small bowl, make your flax egg by mixing the flax seed with cold water and baking powder. Mix well with a fork and set aside for at least 6-8 minutes

4Use either a small blender or food processor to grind the rolled oats into a fine flour.

5In a medium sized bowl, mix together your oat flour, flour, baking soda, salt and cinnamon. Mix well with a whisk or fork and set aside.

6Mash your bananas in a separate bowl and measure out exactly one cup to use. Place this in a large bowl. Add the flax egg, coconut oil, and vanilla and mix well.

7Using a fork or spatula, slowly add in dry ingredients to the large bowl and mix gently. Add only about 1 cup at a time and be sure not to overmix.

8Once all dry ingredients are mixed in, gently fold in the diced strawberries, being careful not to mash them into the batter.

9Pour the batter into greased pan and decorate the top with sliced strawberries. If you are using a round cake pan, you will use more strawberries than if you were using a loaf pan. Just be sure to not entirely cover the top of the batter so it can cook evenly.

10Bake 20-25 minutes for a cake pan and 25-30 minutes for a loaf pan. The center should spring back when touched, a toothpick inserted in the center should come out clean and the edges should be slightly pulling away from the pan.

11Let cool on a wire rack for several minutes before slicing with a serrated knife. Enjoy hot or cold!

Additional Notes

Whether you are using coconut oil or vegan butter (I like Earth Balance brand), just make sure that it is melted completely. Solid butter or oil won't measure out correctly and will make your bread too mushy. It may be tempting to just mash a few bananas and throw them in the mix but you need to measure out exactly one cup. Otherwise it might have too little or way too much moisture and won't cook right.

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