Servings: 1 loaf
Vegan Banana Bread (Gluten-Free)
I can't think of anything more consistently inviting than a thick slice of banana bread! This wholesome recipe is perfect for those who can't do eggs or dairy!
Ingredients
- 1 ½ cups mashed ripe banana 3 to 4 ripe bananas
- 1/2 cup avocado oil or melted coconut oil*
- 2 tsp pure vanilla extract
- 1 tsp cider vinegar or lemon juice
- 1 2/3 cups gluten-free baking flour
- 1/2 cup packed brown sugar**
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp sea salt
- Optional Add Ins:
- ⅔ cup vegan chocolate chips
- ½ cup chopped raw walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas then whisk together the mashed banana, avocado oil, vanilla extract and cider vinegar until well-combined.
- In a separate bowl, stir together the flour, sugar, baking soda, ground cinnamon and sea salt until well-combined.
- If adding chocolate chips and/or nuts, add them to the flour mixture and stir until they’re evenly distributed throughout the dry mixture.
- Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.
- Transfer the banana bread batter to the parchment-lined pan and smooth it into an even layer. If you’d like, you can sprinkle more nuts and/or chocolate chips on top.
- Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the bread tests clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Notes
*For a lower-fat banana bread, use ¼ cup of avocado oil and ¼ cup of non-dairy milk such as almond milk or coconut milk. I like the higher fat version better :)
**Replace the brown sugar with maple sugar or coconut sugar for a refined sugar-free version.
Nutrition
Serving: 1of 10, Calories: 369kcal, Carbohydrates: 49g, Protein: 4g, Fat: 20g, Fiber: 3g, Sugar: 23g