The smell in the kitchen was AMAZING! All the ingredients coming together was just wonderful, it smelled so good that as soon as it was out of the oven, I had to eat it, I burned myself but it was worth it 🙂
This is what you need:
For the Banana Bread:
3 large ripped bananas
¼ cup of almond milk
¼ cup of melted coconut oil
1 egg replacer (see below)
½ cup of brown sugar
1 tsp. of Vanilla extract
1 ½ cup of whole-wheat flour
1 tsp. of Baking powder
2 tbsp. of shredded coconut
1 tsp. of cinnamon
Pinch of nutmeg
1 cup of strawberries
2 tbsp. of water
2 tbsp. of Agave Nectar
-To make the egg replacer: Add 3 tbsp. of water and 1 tsp. of flax seed into a small non-stick pot. Let it boil for about 2 minutes. Separate the seeds from the liquid using a colander and let it cool (it will have a thick consistency) this makes approximately 2 tbsp.
-Preheat the oven to 350 degrees, oil your loaf pan coat the pan with a layer of flour to make it easier for the bread to come out.
-Mash the bananas in a bowl and mix in all the wet ingredients including the egg replacer and the sugar.
-In a separate bowl, combine all the dry ingredients, and afterwards mix in with the banana mixture, stir until everything is well combined.
-Pour the batter into the pan and bake for 1 hour.
-To make the strawberry glaze, mash the strawberries with a potato masher, add the water and agave nectar and let it reduce over medium-high heat for about 40 minutes.
Serves 8, approximately 279 cal. per serving