This is easily the best quick bread I’ve made in a long, long time – a happy experimental success prepared as a treat for the folks who are helping us to build Shakti Rock Gym. It’s vegan, makes two loaves, rises beautifully, and is sweetened with only a half a cup of real maple syrup (and the bananas, of course). It’ll take you 15 minutes to put it together, and about 45 minutes to bake. Make it today and feed it to your new best friends! Then you can all marvel about how cool it is that you can make great bread without eggs, milk, or tons of sugar. Who knew?
A quick note on eggs. A common vegan egg replacement used in baking is the “flax egg.” To make 1 flax egg, you combine 1 tablespoon of ground flax seeds with 3 tablespoons of warm water and let it sit for a few minutes. This recipe, for example, calls for 3 flax eggs.
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| This is what I mean by “a generous cup” |
- Preheat the oven to 350 and lightly oil two loaf pans.
- Combine the flax seed meal and hot water in a small bowl and set aside.
- Whisk together the dry ingredients in a large bowl.
- Whisk together the wet in a smaller bowl.
- Add the flax and water mixture, bananas, zucchini, and pumpkin seeds to the wet ingredients and mix well.
- Pour wet into dry and mix lightly – just enough to get all of your dry ingredients wet.
- Pour into prepared baking pans and bake for 40 to 50 minutes, you know the drill – until a toothpick inserted into the center comes out dry. I rotate them halfway through the baking.
* I used soy milk powder because I had some on hand. If you don’t, and don’t feel like buying any, you can substitute soy, oat, or hemp milk for the 1/2 cup of water.
Thanks so much Louis-Pierre, you've inspired me to get back to work 🙂 Hope you're well and looking forward to seeing you soon~~~
I cooked this wonderful bread! very good! And I have been a proud vegetarian (eating eggs) for the last month and very happy!!