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Espresso Banana Bread | Evann Ryan

Espresso Banana Bread

Espresso Banana Bread

15 mins prepServes 10

A vegan and gluten-free banana bread recipe featuring espresso, made with brown rice flour and coconut sugar.

10 servings

What you need

ground coffee

2 tbsp ground coffee

coconut sugar

1 cup coconut sugar

vanilla extract

1 tsp vanilla extract

avocado oil

¼ cup avocado oil

baking powder

1 tsp baking powder

salt

½ tsp salt

baking soda

1 tsp baking soda

flax meal

2 tbsp flax meal

brown rice flour

1 ¾ cup brown rice flour

water

4 tbsp water

applesauce

⅓ cup applesauce

ripe banana

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Instructions

Preheat oven to 350 F

Line a loaf pan with parchment or grease it with vegan butter, set aside

To a small ramekin add flax meal and water, set in fridge to gel - 5 minutes 

To a mixing bowl add bananas, use a fork to mash

Once bananas are mashed add oil, apple sauce, coconut sugar and vanilla

Mix well to combine

Add flax/water mixture and fold in with a spatula

Add flour, coffee grounds, baking powder, baking soda and salt

Fold everything together gently, until just incorporated

Pour batter into a loaf pan and bake, 40 minutes 

Allow to cool completely before slicing 

ENJOY!

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