Vegan Chia Seed Maple Banana Bread

Ingredients:

For the Bread:

• 4 very ripe bananas (mashed)
• 2 cups organic all-purpose flour (or 1 cup all-purpose + 1 cup bread flour for a bread-like texture)
• ½ cup organic brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ cup chia seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon sea salt
• ¾ cup unsweetened almond milk (or your favorite plant-based milk)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon vanilla extract
• ¼ cup melted coconut oil (or other preferred oil)
• ¼ cup pure maple syrup

For the Toppings:

• Sliced banana (for topping)
• Chia seeds (for garnish)
• Pure maple syrup (for drizzle)

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Instructions:

Make the Vegan Buttermilk:

1. In a measuring cup or bowl, combine the almond milk and apple cider vinegar (or lemon juice). Whisk to combine, then let it sit for 5-10 minutes until it thickens and "activates."

Make the Bread:

1. Preheat the oven to 375°F (190°C) and lightly grease your loaf pan with vegan butter or coconut oil. Line it with parchment paper, letting it hang over the sides for easy removal.
2. In a large bowl, combine the mashed bananas, coconut oil, brown sugar, maple syrup, vanilla extract, chia seeds, and the almond milk-ACV mixture. Whisk until well combined.
3. Add the dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt—and stir gently until just combined (avoid overmixing).
4. Pour the batter into the prepared loaf pan and spread it evenly.
5. Top the bread: Layer the sliced bananas on top of the batter, covering it completely. Sprinkle with chia seeds.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. You can poke small holes in the bread midway to help it cook evenly.
7. Once done, remove from the oven and let the bread cool in the pan for 25-30 minutes before transferring it to a cooling rack to cool completely.

Serve:

1. Once cooled, slice the bread and drizzle with a bit of maple syrup if desired. Enjoy!

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Tips & Tricks:

• Storage: Store leftovers in the fridge wrapped tightly in foil or in a cake stand for up to a week. You can also store at room temperature for 2 days or freeze for longer storage.
• Sweetener: Swap maple syrup with date syrup, organic cane sugar, or brown sugar if preferred.
• Gluten-Free Option: See the recipe post for details on how to make this bread gluten-free!
• Oil Substitutes: You can substitute coconut oil with vegan butter, avocado oil, or olive oil.