Banana bread has always been comfort in a slice. This version leans into everything I believe in: simplicity, healing ingredients (arrowroot for inflamed tummy), and that natural sweetness only coconut sugar and ripe bananas can offer. It’s the kind of recipe you make once and crave forever.
As always vegan and gluten-free.
Notes: Make sure the bananas are ripe with visible dark spots. To get a chia meal, grind chia seeds in a blender.
Makes 1 8x8 Square pan, or 9 Muffins
Ingredients
186g coconut sugar
96g coconut oil
Egg Substitute:
90g chia meal
136g water (for chia egg)
Milk:
80g water (for milk)
20g cashew paste
8g apple cider vinegar
8g vanilla extract
382g ripe banana, chopped
Dry Ingredients
114g chickpea flour
124g white rice flour
32g arrowroot
2g baking powder
4g baking soda
8g sea salt or Himalayan salt
Optional: A handful of pecans or walnuts as topping.
Directions
1. Preheat the oven to 375°F (190°C).
Grease an 8x8 brownie mold or muffin tray. I prefer using a square mold for a cake-like texture.
2. Prepare the chia egg:
In a small bowl, combine 90g chia meal with 136g water. Whisk with a spoon or mini whisk until it forms a pudding-like texture. Set aside.
3. Make the milk:
In a small blender, mix 80g water with 20g cashew paste until smooth. Add 8g apple cider vinegar. Let it sit to curdle slightly—this will mimic buttermilk.
4. Mix the dry ingredients:
In a medium bowl, whisk together chickpea flour, white rice flour, arrowroot, baking powder, baking soda, and salt. Set aside.
5. Start mixing:
In a stand mixer fitted with the paddle attachment, combine 186g coconut sugar and 96g coconut oil. Mix on high for about 2 minutes.
6. Add chia egg and banana:
Add the chia mixture and chopped bananas to the mixer. Continue mixing for another 2–3 minutes until well combined.
7. Add vanilla:
Pour in 8g vanilla extract and mix briefly to incorporate.
8. Incorporate dry and wet ingredients:
• Add half of the dry mix to the bowl. Mix gently.
• Pour in all the cashew milk mixture. Mix again.
• Finally, add the remaining dry mix and mix for another 2 minutes.
9. Final mix:
Scrape down the sides and bottom of the bowl with a spatula to make sure everything is fully incorporated.
10. Bake:
Pour the batter into your prepared mold. Bake for 40 minutes. The bread may feel moist when it first comes out, but it will dry and firm up as it cools.
