On this episode of Andrea trying to use up food before going home for break, I made a vegan raspberry banana bread skillet for breakfast! This helped me use up my two remaining overripe bananas. I rarely use my cast iron skillet and have been wanting to bake something in it, so this was a great decision! This made my kitchen smell amazing while I was baking it, and it tasted even more delicious than it smelled!
To customize this, you could also add chocolate chips or other berries instead of (or in addition to) raspberries, and use any nut or seed butter you like as well instead of tahini. The tahini makes this a great nut-free recipe option however! I usually make my flax eggs with water, but decided to try using oat milk instead to hydrate them - mainly because I need to use my oat milk before going home for break tomorrow, but also because I wanted to see if it would change the flavor at all. If you want this to be a bit sweeter, you could add a few spoonfuls maple syrup or honey; my bananas were quite ripe though, so they provided a lot of sweetness!
2 mashed ripe bananas
¼ cup olive oil
⅓ cup tahini
3 flax eggs: 3 tbsp flax seed, mixed with about 7 tbsp oat milk (or water)
¼ cup oat milk
1 tsp vanilla extract
¾ cup whole wheat flour
1 tbsp vital wheat gluten
Good shake of cinnamon
Dash of nutmeg (optional)
1 tsp baking powder
About ½ cup raspberries
Preheat the oven to 350 F. Prepare the flax eggs, and let set in the fridge until it has thickened (at least 5 minutes).
Lightly oil a cast iron skillet.
Mix the wet ingredients together in a large mixing bowl.
Mix in the dry ingredients until evenly combined.
Fold in the raspberries, then add the batter to the greased skillet.
Sprinkle cinnamon on top, and bake for about 25-30 minutes, or until the top is evenly cooked and a toothpick comes out clean.
7. Let cool, and enjoy! I drizzled tahini on top and also added some siggi's no sugar added raspberry apple yogurt (not vegan of course, but I love yogurt), banana slices, and raspberries!