Vegan, Gluten-Free Banana Bread Recipe

This recipe ticks all the boxes as far as healthy banana bread is concerned. It contains no dairy, no eggs, no gluten and no sugar and is just full of goodness. The perfect snack or breakfast. My favourite part is that you can slice the loaf and freeze it for up to one one month. Otherwise consume within a few days of baking. I've been playing around with my own traditional banana bread recipe to eliminate the flour and dairy but still in keeping with the same great taste and iv'e decided I now prefer this recipe better. My only big regret is not being able to smother a slice in butter when it is fresh out of then oven, but thankfully it is tasty enough that I don't even need to. I'm starting to realise consuming butter with everything is more of a habit than a necessity and I am really enjoying experimenting with vegan, gluten and sugar free options as I navigate through this phase of my detox.

Delicious Homemade Banana Bread

Total Prep and Bake Time: 90 minutes

Difficulty: Easy

Ingredients:

• 4 medium Ripe Bananas (3.5 for the batter and 1/2 banana for decorating)

• 120 grams of gluten-free rolled oats / porridge oats

• 160 grams of gluten free flour blend

• 7 grams flaxseed meal (+2 tablespoons of cold water)

• 40 grams unsalted almond butter (or other nut or seed butter of preference)

• 170 ml unsweetened almond milk

• 200 grams Ground Almonds

• 1 teaspoon of bicarbonate of soda

• 2 teaspoon of (gluten-free) baking powder

• 1 teaspoon of ground cinnamon

• 65 grams coconut sugar

• 3 tablespoons avocado oil (or melted coconut oil)

• 2 Large tablespoons of Agave Syrup

• 60 grams halved walnuts and extra for decorating

Feel free to improvise with this recipe and add in pumpkin seeds to the mix are a nice addition.

Method:

• Pre-heat the oven to 180 degree C (for about 20 minutes before you but the bread in)

• Add the flax seed and water to a large glass mixing bowl and leave to absorb for 5 minutes.

• Now add in the bananas and mash them up until smooth and mix with the flax seeds

• Add the unsweetened almond milk, gluten-free oats, gluten-free flour bend, baking soda, baking Powder, cinnamon, salt, almond butter and coconut sugar to the bowl and mix together until you are happy with the consistency

• Add in your maple Syrup or agave and stir

• Heat the coconut oil on the pan until melted then add to the bowl and stir the mixture

• lastly, add in the crushed walnut halves to the mixture and stir through

• Keep stirring until the mixture is free-ish from lumps but it doesn't need to be smooth

• Grease a baking tine (Bread loaf tin preferred) with the coconut oil (an alternative is to use

• Add in the Mixture - even out across the tin

• Now slice the banana into small chunks and layer on top of the mixture gently for decorating adding the walnuts and put in the oven for 60 minutes until golden brown

• Once risen, and browned on the top, remove from the oven and the bread tin and allow to cool. My mix needed an extra 15 minutes as I had turned the oven down to 160 to prevent burning on top

• You can slice when cool and serve immediately or if you are using for meal prep - slice evenly and freeze. To defrost just put in the toaster.

I am delighted with how this batch turned out and I hope you are too xxx

Delicious Vegan, Gluten Free banana bread

#bakinginlockdown #bakingrecipes #bananabread #memoirsofamountaingirl #baking #easybaking #foodblog #bakinginspo #vegan #recipes #bananas