Mini Banana Breads
Soft, moist, and packed with plant-based goodness, these Mini Banana Breads are the perfect snack or breakfast treat! By swapping eggs for Vegan Pro, they get a boost of protein while maintaining that classic banana bread texture we all love. Plus, the combo of choco-hazelnut flavor and mini chocolate chips makes them absolutely irresistible!
Mini Banana Breads
Banana bread is always delicious. I usually substitute flax seeds for eggs, but I decided to use Vegan Pro since I ran out. It gives the perfect texture and adds a nice touch of plant-based protein!
Ingredients (18 mini loafs)
2 cups All-purpose flour
1/2 cup Quick-cooking oats
2 servings Vegan Pro – Chocolate Hazelnut
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/3 cup Hazelnut (or almond) butter
3 Large bananas, mashed
1 1/4 cups Vanilla plant-based milk
1/2 cup Maple syrup
1/3 cup Liquid coconut oil
1 tsp Vanilla extract
1/2 cup Mini dark chocolate chips
Method :
1. Preheat oven to 350°F.
2. Mix flour, oats, Vegan Pro, baking powder, baking soda, and salt in a bowl. Set aside.
3. Mix hazelnut (or almond) butter, banana puree, milk, maple syrup, oil and vanilla in a bowl. Add dry ingredients and, using a spatula, gently mix together.
4. Divide batter among 18 moulds (lightly oil moulds if not silicone). Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before unmolding.
By Katia Bricka
Writer for RAW Nutritional
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