This 1 bowl blueberry peach vegan banana bread is the perfect way to use up your extra, end-of-season summer fruits.
Ingredients
1 flax egg (1 tbsp ground flax + 3 tbsp water)
2 - 3 ripe bananas, mashed
¼ cup coconut oil, melted
6 tbsp (3/8 cup) maple syrup
1 tsp vanilla extract
1½ tbsp baking powder
pinch of salt
¾ cup white spelt flour*
¾ cup whole spelt flour*
½ cup blueberries (fresh or frozen)
2 ripe peaches, 1 cut into small chunks and 1 sliced
Instructions
Preheat oven to 350F, grease a loaf tin with coconut oil and set aside
In the bottom of a large mixing bowl, mix together the ground flax and water and let sit until the mixture reaches an egg-like consistency
Add the mashed bananas, coconut oil, maple syrup, vanilla extract, baking powder and salt and whisk until well combined
Sift in the spelt flours and stir until just combined
Fold in the peach chunks and most of the blueberries, reserving a few for topping
Pour the batter into the prepared loaf tin and top with sliced peaches and more blueberries, if desired
Bake for 50 - 60 minutes or until a toothpick inserted into the middle comes out clean
Allow to cool fully in the tin on a wire rack before removing and slicing
Notes
*If you don't have spelt flour you can use 1½ cups white or all purpose flour or 1¼ cups whole wheat flour. See this post for more details on flour substitutions.
Recipe by Diary of an ExSloth at https://exsloth.com/blueberry-peach-vegan-banana-bread/