Cinnamon Swirl Banana Bread Recipe
By Vgn Bites
1/3 of batter
1Mix the ground faxseed and water then let it sit fo 10 minutes
2Mix the almond flour, baking powder, sugar, and salt
3Mash two bananas then add coconut oil, vanilla extract, and flaxseed egg and mix
4Mix the cinnamon, sugar wither white or brown
5Combine all the mixtures then add maple syrup and add 1/3 of the batter
6Sprinkle 3/4 of the cinnamon mixture and cover with remaining banana bread batter
7Top with the cinnamon sugar mixture and bake for 44-55 minutes in 180C/350F
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.