Vegan baking can be challenging especially if you are a novice in the kitchen. Butter and milk substitutes are easy to come by and have similar taste + structure to their dairy laden predecessors, but when it comes to eggs many may find that their vegan alternatives just don’t live up to the real thing. I’ve used flax + chia eggs in many of my vegan recipes and while they aren’t the worst, I find that the texture of the baked goods aren’t always on point. I’ve been searching for a vegan egg replacement that can really hold its own when it comes to baking and I am so, SO excited to have finally found just that!
The Vegg Uncaged Baking Mix is an easy to use plant based egg substitute designed specifically for, well, baking. When I received my samples of 3 of their most popular products, I immediately popped into the kitchen and got to testing! I knew the first thing I wanted to do was bake with them but truthfully if I eat another cookie, cake, or brownie I think I might die (What?! Who said that?!) I scanned my kitchen for ideas and landed on a handful of bananas that were on their way out. Banana bread it is!
For this recipe, I used gluten free 1:1 baking flour, however I will go on the record noting that almond flour would be most ideal. I’m sadly out of it now and my grocery stores/normal go-to retailers for my favorite almond flour have also been out for weeks, so I’ll make do with what I have. The gluten free 1:1 flour worked just fine, but I am personally a bigger fan of almond flour when baking banana bread. I find it comes out a bit more moist and fluffy while the gluten free flour can feel a bit dense. Almond flour is also the preferred option if you’re looking for a low fodmap/paleo friendly version of the recipe. I also use maple syrup as a sweetener rather than honey or sugar to keep this vegan low fodmap friendly!
Never used The Vegg Uncaged Baking Mix before? No worries, I got you! Check out this quick video tutorial on how to prepare your vegan egg for baking before you get started!
Note: Prepare The Vegg 15 minutes prior to use.
1 1/2 cups almond flour or gluten free 1:1 baking flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2-3 ripe bananas
1 tsp vanilla
1/4 cup natural peanut or nut butter (make sure it is runny)
1/4 cup maple syrup
1/4 cup oat milk (or non-dairy milk of choice)
1 tsp cinnamon
Optional: Vegan chocolate chips and/or walnuts
Pre-heat oven to 350 and grease a 9×4 loaf pan
Prepare your Vegg vegan egg replacement and allow to rest for about 15 minutes while you make the batter.
Combine all dry ingredients in a medium bowl.
In a large mixing bowl, mash bananas then add in vanilla, maple syrup, oat milk, peanut butter, and cinnamon.
Mix until fully incorporated.
Next, add The Vegg prepared egg substitute to your wet ingredients, mixing to combine.
Gradually add your dry ingredients to the wet mixing to combined + adding a tbsp of oat milk at a time if batter is a bit too thick.
Add in chocolate chips/walnuts.
Bake for 20-30 minutes or until knife comes out clean.
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