Easy to make, even easier to eat - vegan | refined sugar free | can be made gluten free
Prepare your chia eggs according to notes. Add the wattleseed to the boiling water and let sit to soak.
Preheat oven to 165 degrees. Line your loaf pan with baking paper or lightly grease with coconut oil.
In a large mixing bowl, combine coconut oil and maple syrup . Whisk together until well combined.
Add the chia eggs and whisk again until well combined and no lumps remain. Stir in the mashed banana and the wattleseed, along with the water it has been soaking in.
Next add in the baking soda, salt and cinnamon and whisk until just combined.
Now add the flour, and using a wooden spoon, fold into the mixture until just combined - lumps are okay. If you want to add any nuts or dried fruit, gently fold them in now.
Pour banana bread mixture into your prepared loaf pan. Bake your bread for 55 - 60 minutes, or until a toothpick comes out clean.
Once your bread is cooked, let it sit in the loaf pan for 10 minutes and then transfer to a rack to cool completely. This bread is delicious warm, however it may fall apart a little if you cut it warm - can be worth it!
Keep banana bread covered on the counter if it will be eaten within the day, otherwise slice and keep in the fridge or freezer. You can toast the slices to warm them if you wish. I recommend that you do. Enjoy!
Add all ingredients to a small saucepan and heat gently until liquid. Whisk until well combined.
Transfer to a jar or container to keep. Before eating banana bread, drizzle caramel sauce over the top. It will soak in fairly quickly, so you may need to add more to individual slices.
If the caramel sauce mixture hardens, because it's too cold, simply heat gently over the stove top again.
Keep in the fridge for 2 weeks, can be drizzled over anything you like.. porridge is my favourite!