Gluten-Free Vegan Banana Bread

banana bread

I haven’t made banana bread in ages and I missed it! I whipped up my very first gluten-free vegan loaf. It does contain oil, so you could try to substitute that with apple sauce if you’re on the no oil train. Or try using half oil with apple sauce! I used an all purpose gluten-free flour and it tastes so great! I would like it to rise a little more though so I may add a little apple cider vinegar next time, thoughts? I’m usually more of a cookie monster. I added NuIt almond butter and it gave the bread the perfect creamy consistency.

This recipe is one of 50 recipes featured in my anti-inflammatory warming ebook, currently on sale too.

Ingredients

• 3 organic bananas (ripe)

• 1/3 cup extra virgin olive oil

• 1/4 cup maple syrup

• 4 tbsps freshly ground flax seed (prep this, mix flax and 5 tbsp water)

• 1 tsp of true vanilla

• 2 cups oat flour (old fashioned oats ground in blender)

• 1/2 cup gluten free mixed 1:1 flour

• 1 tsp baking powder, aluminum free

• 1 tsp baking soda

• 1/4 tsp sea salt

• 1 tsp of true cinnamon

• option to add chocolate chips

Directions

1. Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to prevent sticking or add parchment paper

2. In a large bowl, mash all the bananas. Stir in the olive oil, maple syrup, and vanilla.

3. Make 2 flax eggs, let sit then stir in.

4. In a small bowl, mix together the gluten-free flour, baking powder and sea salt. Add the dry ingredients to the wet and mix until well combined.

5. Pour the batter into your loaf pan. Option to take another banana and slice the remaining banana in half length-wise and place both halves on top of the loaf. Bake for 40 -50 minutes, or until a knife inserted into the centre comes out clean.

6. Let cool completely before slicing. Enjoy!

Notes: I’ve tried this with oat flour and buckwheat flour and it was a little dry. If you use buckwheat, you will need to add 1/4 cup dairy free milk so it’s not dry.

Jordan
@jordanbruce.nutrition

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