There are plenty of ways to make banana bread. But I found this recipe special – it’s main ingredient is semolina.
If you haven’t heard of semolina before – it’s a coarse flour made of durum wheat. It’s texture is quite like coarse cornmeal.
And this exact texture of flour is what gives this banana bread a special texture. Delicious, moist and sweet, it’s worth an experiment.
✔ 1 cup semolina flour
✔ 3/4 cup whole wheat flour
✔ 1/2 cup aquafaba
✔ 1 cup soy milk (or another plant-based altervative)
✔ 2 tbsp olive oil
✔ 1 tsp baking powder
✔ 4 tbsp maple/agave syrup
✔ 1 large ripe banana
1️⃣ Mix semolina with aquafaba and soy milk in a bowl and let it sit for an hour.
2️⃣ Mash banana to pureed consistency and add along with the rest of ingredients to the batter. Mix until combined.
3️⃣ Pour the batter to a greased baking form and bake at 180° C (360° F) for around an hour (check with a toothpick: once it comes out dry, the banana bread is ready).
Macro per slice (in case of 12 slices):
🔸️3.6 g protein
🔸️3 g fat
🔸️24.1 g carbs
#vegandessert #veganfood #veganism #healthyvegan #plantbasedpower #veganfoodie #veganfoodiez #vegannutritioncoach #vegannutritionist