This recipe is a veganised version of a recipe that is in the Green Kitchen Travels cookbook that is so aesthetically pleasing your heart will melt. Whilst a vegetarian cookbook, I think that with the right knowledge and attitude, all the recipes can be made vegan. So don't shy away from them - because let's be honest, bookshops are more likely to stock these ones as opposed to their "extreme" vegan aunty, and with more people buying vegetarian cookbooks (or any that promote veg eating), they will slowly move the others off the shelf and it will be happy days for us veggie lovers.
- 1/4 rice flour
- 1/4 potato starch
- 1 tsp baking power
- 3/4 desiccated coconut
- 4 tbsp sesame seeds
- 1/3 rice malt syrup
- 2 tbsp coconut oil
- 1 flax egg (made with 1 tbsp of flax with 4 tbsp of water)
- 1/2 cup plant mylk
- juice of 1 lime
- 1 tsp vanilla
- ripe bananas (the mixture will cater for as may as you like). 1/2 bananas per person is a good amount for dessert.
- Preheat the oven to 220C.
- In a large bowl combine the first 5 ingredients with a whisk.
- In a small saucepan, melt the oil with the rice malt syrup. Take off the heat and add the rest of the ingredients (minus the bananas). Whisk until smooth.
- Add the wet to the dry, and whisk until smooth. Loosen with more mylk if it's not runny enough to coat the bananas.
- Slice your bananas and coat them in the batter. Place on a lined baking tray and cook in the preheated oven for approximately 12 minutes (yet each oven if different, so watch them).
- Serve with more syrup, berries and coconut. Or if you like...vegan ice cream. Mmm mm.
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