Homemade Banana Bread | Gluten-free + Vegan
Bananas For Bananas
We love bananas! In fact, the hubs and I buy them by the case—40lbs and about 100 bananas total! We like to let them get all ripe, sweet, speckled, and freckled, peel them, and freeze them by the dozens to throw into plant-powered smoothies year-round! That being said, sometimes they do sit out on the countertop a little too long—it’s rare, but it does happen!
When your bananas surpass the leopard-spotted phase to the all-black stage, there’s only one option left…and it’s a tasty one: BANANA BREAD!
I don’t bake often, but whenever I do, I wonder why not! It’s so rewarding, especially when you can find a way to use whole, fresh, and clean ingredients, and even manage to steer clear of gluten! This recipe is hubby-approved, and I know you’re gonna love it, especially as the temperature drops, and indoor activities like getting messy in the kitchen become more appealing!
Only 9 Ingredients!
Homemade Upgrades
Whole Grain Flour: Blending your own whole oat flour is an upgrade from refined, white flour. On top of that, oats are gluten-free—yet another upgrade from conventional flour.
Flax “Egg”: Ground flax seed makes for a heart-healthy upgrade from eggs. Flax contains more omega-3 fatty acids, and zero cholesterol!
Almond Butter: Almond butter is a creamy, delicious, and nutritious upgrade that takes the place of using butter or oils.
Coconut Sugar: This sweetener is far less processed and refined than regular, white granulated sugar, and has an amazing scent!
Apple Cider Vinegar: A touted “cure-all” that takes the place of baking soda and interacts with baking powder to give baked goods that “lift” as they bake! How many times did I just say bake?!
Vanilla Flavoring: Vanilla extract contains alcohol, and this upgraded ingredient does not!
Pink Himalayan Salt: This pretty, pink, ancient salt contains a plethora of trace minerals that refined table salt does not!
Homemade Banana Bread
Banana bread is a childhood favorite that everybody knows and loves, and this version is sure to love you back! This delicious and nutritious baked goodness is not only gluten-free, it’s also oil-free, and vegan! A piece of this perfectly moist loaf topped with a dash of cinnamon is sure to please anyone as a mid-day snack or a little slice of Heaven after dinnertime!
gluten-free, oil-free, vegan, banana-riffic!
prep: 15min // bake time: 45-60min
ingredients:
3 very brown, ripe bananas
2.5 cups gluten-free rolled oats
1/2 cup coconut sugar
1/4 cup almond butter (look for one that only contains almonds—no oil, sugar, salt, etc.)
2 tbsp ground flax seeds + 6 tbsp water
1 tsp baking powder
1 tsp apple cider vinegar
1 tsp vanilla flavoring
1/2 tsp pink Himalayan salt
method:
Preheat your oven to 350ºF.
In a small bowl, combine ground flax seed and water, stir, and set aside.
In a blender or food processor, blend rolled oats into a fine flour.
Add oat flour to medium bowl, along with other dry ingredients: coconut sugar, baking powder, and salt. Mix well and set aside.
In a separate bowl, peel and mash ripe bananas until an even, runny texture is achieved. Add other wet ingredients: almond butter, apple cider vinegar, vanilla flavoring, and flax “egg” to bowl. Mix well.
Slowly mix dry ingredients in with wet ingredients. Stir well until all clumps are dissolved, and an even consistency is achieved.
Pour batter into a parchment paper-lined or greased bread loaf pan, and smooth top. (Note: I used two mini loaf pans, about 6x3in each).
Bake at 350ºF for about 45 minutes (or closer to 60 min if using one regular-size loaf pan). Check often. When top is golden brown and a toothpick comes out cleanly with minimal crumbs, your loaf is ready!
Allow to cool on the stovetop for about 10 minutes in the pan. Remove from pan, slice, and enjoy! Feel free to top with vegan butter, nut butter, sliced bananas, cinnamon, etc!
notes:
Stores best wrapped in saran or a container in the refrigerator for up to a week.
Feel free to experiment with using another nut or seed butter in place of almond butter.
You may also use brown sugar or cane sugar in place of coconut sugar, but coconut is your best bet, as it is the least refined.
Any Way You Slice It
Lately I’ve really been feeling like I’ve bitten off more than I can chew. If you’re feeling the same, remember to live in the present, rather than future-tripping, and to give yourself time to decompress each and every day.
A few things that have helped me to slice up my day and keep things well-balanced, as of late:
Establish a self-care morning routine: read, write, pray, meditate, and listen to something encouraging and inspiring!
Get your sweat on and get outside, even if it means bundling up and braving the elements.
Put your feet up and do something mindless—peruse Pinterest or watch a good movie.
Spend time with loved ones—laugh, cry, and give lots of hugs!
Create a weekly mantra for yourself—write it down, read it aloud, and believe it!
“Whether you think you can, or you think you can’t—you’re right.”
