Bananabread with Red Currants (Vegan and Glutenfree)

Hi lovelies! I hope everyone has had a wonderful valentine and valentines weekend. Filled with love, laughter and lots of delicious treats. Besides the usual yummy vegan chocolates I made, I really outdid myself with this bananabread filled with lots of red currants. The best part? This loaf is vegan, oil, refined sugar and glutenfree so you can eat more than one slice (which of course we did!!).

Banana-Red Currant Bread
What you need
3 ripe bananas
3 flax eggs (3tbsp ground flax mixed with 9tbsp water)
1/2tbsp baking powder
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup old fashioned oats
Handful red currants

What to do
Preheat your oven to 175 degrees celcius.
Prepare your flax eggs by mixing the 3tbsp of ground flax together with 9tbsp of water. Set aside for 10 minutes. Pour the old fashioned oats in your foodprocessor and pulse until you have a rough flour and mix with your coconut and almond flour. Mash the bananas until you are left with a creamy consistency without lumps. Mix the bananas with the baking powder, coconut flour, almond flour and oats flour until everything is covered and add the flax eggs & currants. 
Pour into a baking tin of your choice and bake for 40 minutes.
Enjoy!!

Love,
Sanne