1/4CGreek Style Cultured Almond Milk Yogurtwe love the So Delicious Dairy Free brand - you could use any plain non-dairy yogurt (coconut, almond, etc.)
2Tbl Ground Flax Seed + 6 Tbl Waterallow to sit in the refrigerator for 1 hour - most of the water will be absorbed by the flax and it should be very gelatinous
1/2tspBaking Powder
1tspBaking Soda
1/4tspSalt
1tspCinnamon
FOR THE TOPPING:
1/2CChopped Walnuts or Pecans + 1 Tbl Brown Sugar for the topping
Instructions
Preheat oven to 350 degrees.
Spray an 8" loaf pan with Cooking Spray (or mini loaf pans as we did here)
Combine the brown sugar and chopped walnut mixture. Set aside.
In the bowl of an electric mixer, combine all ingredients for the batter. It should be very thick like a traditional banana bread. Do not overmix.
Pour into desired pan(s) and top with the sugar/walnut mixture. Press into the batter. As they rise during baking, the nuts tend to get pushed out a bit and will fall off. We want them to adhere to the batter so they are embedded after baking.
Bake until a toothpick inserted comes clean. About 50-60 minutes for a full loaf, and maybe half of that for the mini loaves.