Although the first attempt at Roasted Banavocado Bread was less-than-stellar, this opened a path to potential redemption. The problem with the initial loaf was its texture: way too moist to the extent of it falling apart slightly. Reviewing the recipe, I realized a glaring omission: the lack of a binder! That was a mistake that had to rectified immediately.
After contemplating among the three common vegan egg substitutes – powdered egg replacer, chia egg and flax egg, I decided on the latter. From experience, egg replacer powder often gave tough and rubbery results, while chia yielded a much too gooey and moist interior. Perhaps the solution would lie in flax eggs? In case you are wondering how flax eggs work, here’s an explanation. Flax seeds contain high amounts of soluble (and insoluble) fiber which is released when ground. When the flax meal is combined with water and allowed to sit, the soluble fiber forms a mucilage, or gel. The polysaccharide units of the flax mucilage traps water and this imparts structure. Simply put, structure reinforcement using flax eggs is a polysaccharide-based alternative to the protein (albumen) of real eggs. More information on flax eggs can be found here.
Apart from the flax egg, other changes I made were to use buckwheat flour instead of oat flour; and pumpkin and sunflower seeds instead of nuts. Also, I decided to keep the trick of using roasted bananas, for the unbeatable intense banana flavour they impart! If you have the time, do try roasted bananas. It takes just 20 mins, which it just the amount of time needed for the flax egg to form, so why not?
This is my first time baking with buckwheat flour and I’m in love with its subtle earthy aroma and taste. In this instance, the buckwheat treads a delicate alliance among the buttery notes of avocados and sweet caramelized bananas to yield a not-too-sweet loaf. The flax egg worked excellently – the texture is moist but not gooey, and the seeds both inside the bread and studded on its exterior provided a delightful crunch. I made a mini-loaf because this was considered at the testing stage, but I think this recipe deserves an upgrade into a full-sized loaf!
If you’re looking for something more decadent, check out my ABC Avocado Banana Chocolate Bread, which has been well-received.