Best Vegan and Gluten-Free Banana Bread In Town!
Banana bread is one of the most popular baked goods in the world. It’s a simple, versatile, and delicious way to use overripe bananas. If your family is like mine, there are always leftover bananas sitting on the counter. I’ll usually toss them in the freezer, but then they’re less tasty when they come out of the freezer into a hot pan! So instead of doing that every time we have bananas at home, we do this recipe!
If you’ve ever made banana bread, you know it can be tricky to get right. First, the bananas need to be ripe enough for the bread to taste good but not so ripe that they’re falling apart and turning brown. And then there’s the issue of how much flour or other ingredients you should add to make it taste just right. After all, baking is chemistry.
So what’s a home baker to do? I’ve got just the thing: this easy banana bread recipe!
This recipe It’s so easy that you can do it with kids around (and if you have kids, you know how much fun that is, or perhaps not, lol). It’s also great for guests because it can be made quickly and will keep in an airtight container for up to five days—Just toast it lightly before serving. Alternatively, you can make it ahead of time and bake it when they arrive.
Why Vegan and Gluten-Free?
I’m not vegan, nor do I follow a strictly gluten-free diet, but I do have many celiac clients. Some of them are also sensitive to dairy and lactose intolerant. So I know how difficult it can sometimes be to cook. And when you’re the one who needs to stay away from those foods, it’s even more challenging. There are times when you’re at a restaurant, and you have to ask the server if they can make your meal without cheese and/or butter. Sometimes you’re at home, trying to make something delicious in your own kitchen but struggling because you can’t find suitable substitutes for the ingredients you want to use.
Therefore this recipe It’s vegan and gluten-free, not because I believe it is how a person should eat to be healthy. Suppose your medical conditions, ethics, and religion permit it. In that case, the best thing you can do for yourself and your body is to eat a diet that includes a broader range of food sources, especially when it comes to weight loss.
Said so, this recipe It’s done this way because it is easier to turn it back to a “more inclusive recipe” than the other way around. In fact, this banana bread is very forgiving if you don’t have all of the ingredients on hand or if you want to substitute something else. For example, you can use your favourite gluten-free flour blend or regular wheat flour. Don’t worry about not having blanched ground almond flour—you won’t miss it in this recipe. Just double up on the amount of gluten-free flour called for in the recipe. You can also use leftovers from other recipes when making this one: just pop in whatever ripe fruit you have lying around!
Ready in 10 minutes
This recipe takes about 10 minutes from start to finish. Ok, ok, I’m cheating; it takes about 40 minutes to bake, but you don’t have to stay in front of the oven and watch it cook, so I’m forgiven. It’s even faster if you have a food processor. All you need to do is throw everything into one bowl and blend away until smooth —no messy mixing or beating required!
And lastly, I know what you’re thinking: “Surely there’s sugar in there!” But guess what? There isn’t! I’m just kidding; there is sugar from the ripe bananas and Maple syrup (if you decide to add it). However, compared to the one you might buy in-store, you know exactly how much sugar goes into each slice because you made it yourself!
Moreover, If you’ve been following me, you know that I believe that sugar should not be demonised nor wholly excluded from your diet. By doing so, you would make sugar even more desirable. I’m a firm believer that the consumption of sugar in the contest of a balanced diet is ok, especially if you want to lose weight and keep it off for life. So if you are looking for more ways to reduce your sugar intake but still enjoy the taste of sweet treats like banana bread, this recipe is for you!
I hope this recipe makes your mouth water just thinking about it!
Vegan and gluten-free Banana Bread Recipe That’ll Make Your Taste Buds Explode!
- 1 Oven
- 1 Loaf pan
- 1 Fork
- 1 Knife
- 1 Brush (optional)
- 1 Food processor (optional)
- 2 Banana (ripe, for the batter)
- ⅓ cup Extra Virgin Olive Oil
- ¼ cup Maple Syrup (optional)
- ½ cup Unsweetened Cashew Milk (or almond milk)
- 2 tbsp Ground Flax Seed
- 1 cup All Purpose Gluten-Free Flour
- 1 cup Blanched Ground Almond Flour
- 1 tbsp Baking Powder
- ¼ tsp Sea Salt
- 1 Banana (ripe, for decoration)
- Preheat your oven to 170C and brush a loaf pan with oil to prevent sticking.
- In a large bowl, mash with a fork all but a banana. Stir in the Maple syrup, olive oil and cashew milk. Mix well, then whisk in the ground flax. Let stand for two minutes.⅓ cup Extra Virgin Olive Oil, ¼ cup Maple Syrup, ½ cup Unsweetened Cashew Milk, 2 tbsp Ground Flax Seed, 2 Banana
- Mix the Gluten-Free Four with the Blanched Ground Almond Flour, baking powder and sea salt in a bowl. Add the dry ingredients to the wet and mix until well combined.1 cup All Purpose Gluten-Free Flour, 1 tbsp Baking Powder, ¼ tsp Sea Salt, 1 cup Blanched Ground Almond Flour
- Pour the batter into your loaf pan. Slice the remaining banana in half lengthwise and place both halves on top of the loaf. Bake for 40 minutes or until a knife inserted into the centre comes out clean.1 Banana
- Let cool completely before slicing. Enjoy!
Did you like this recepie? Leave a comment and sign up to my Newsletter for more!