Baking a vegan gluten-free banana bread at home has never been easier! And since buying eggs has become a bit of a mission these stay at home quarantine days, we’ve found an easy no-egg banana bread recipe for you to whip up at-home care of Chef Guy Turland from Bondi Harvest. As we know, eggs are the binder in most of our baking, but did you know that Chia seeds do the exact same thing, but also offer a wealth of nutrition benefits. Think plenty of fibre and loads of Omega-3’s!
So before you pop that delivery in for your local grocer, take a look at the ingredients below and check whether you have them stashed at the back of your pantry. You’ll be surprised at what you have, or what you can work with.
And if you want to make the most of your #quarantinelife, why not get creative and at the last minute throw the banana bread batter into muffin or doughnut rounds to make baking at home a little more, fun! And the best bit, these doughnuts are so easy to make! Just mix, pour and bake — perfect for a wholesome breakfast or that 3pm sweet tooth snack we all seem to have.
No- Egg Gluten-Free Banana Bread (Doughnut) Recipe
Prep time 10mins | Bake time 15 mins | Vegan | Gluten-free
Ingredients
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3 tbsp water
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1 tbsp chia seeds
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1/2 cup olive oil
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3 ripe bananas
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1/2 cup honey or maple syrup
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1 1/2 cups gluten-free flour or if you don’t have gluten-free flour then just substitute with normal flour
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2 tbsp baking powder
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1/2 cup walnuts
Method
- Preheat oven to 180 degrees.
- Start by making your chia egg; simply mix chia seeds and water together in a bowl and let sit for 30 minutes until absorbed.
- Mix olive oil, bananas, honey and chia egg in a food processor or mixing bowl until smooth.
- Sift in flour and baking powder. Add walnuts and mix well until combined.
- Transfer batter into a cake, muffin or doughnut tin then bake for 20-30 minutes or until the bread is golden and the skewer comes out clean.
- Serve with strawberry chia jam or whatever garnishes you have on hand.
