Gingerbread Banana Bread

 

 
 
Gingerbread Banana Bread
Ingredients
1 cup rolled oats
1 cup oat flour
½ cup hemp seeds
¼ cup tapioca starch
¼ cup + 2 tbsp coconut sugar
3 tbsp cacao powder
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tsp cinnamon
1 tsp ground anise
1 tsp ground coriander seeds
1 tsp ground ginger
¼ tsp ground cloves
1 tsp vanilla powder (optional)
¾ cup + 2 tbsp oat milk
¾ cup mashed banana ( about 2 ½ bananas)
¼ cup maple syrup
2 flax eggs (see notes on how to make this)
1 tbsp melted  vegan butter  
½ tsp lemon zest
Instructions
Preheat your oven to 175C (350F) and  line pan with parchment paper  ( 9inch skillet)
Start by making the flax egg so you have it ready.
In a big bowl mix all the dry ingredients, then in a smaller bowl mix all the wet ingredients and the lemon zest.
Pour the wet into the dry and mix well with a whisk or a spatula until everything is well incorporated.
Pour the mixture into your prepared loaf pan, sprinkle on some chopped nuts, seeds, and raisins if desired and place into the oven.
Bake for about 55 minutes or until a toothpick inserted in the middle comes out clean.
Take it out of the oven and let it rest for 10 minutes before taking it out of the pan.
Cool completely before cutting (if you have the power to wait that long).
Store at room temperature for 3-4 days.
Notes
How to make a flax egg (you need two for this recipe): in a small bowl mix 1 tablespoon ground flax seeds with 3 tablespoon water and let it soak for 10 minutes until it becomes sort of jelly-like