rachelhopkins99
I will admit it… I am an emotional baker. Something about it clears my head like nothing else. If the world is falling apart you can find me in the kitchen whipping something up. There is something about throwing a bunch of ingredients in a bowl and creating something lovely that just fills my soul.
I don’t know about you but, the chaos of corona and numerous situations in my life have been making me feel super emotional. This month has been so draining, stressful, and honestly filled with a lot of heart break. Baking has been giving me a lot of mental clarity these days. It is so fun to experiment with different recipes. Banana bread is a go to snack for me. My bananas always seem to get too ripe before I can eat them…. But that is ideal! So grab those ripe bananas and let’s get cooking!
This gluten free vegan bread is hearty and SO satisfying. I make it way too often! Here she goesss….
This banana bread is a DREAM. It has the perfect amount of sweetness, moisture, flavor, and is SO satisfying.
OH and did I mention it is pappa Hopkins approved! Your friends who aren’t vegan or gluten free will love this bread!
This banana bread has become a staple at my house! Clearly, I get excited about it!
P.S.
You will thank me for how lovely your house smells!
Enjoy!!!
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
Slices
|
- 1 flax egg (1 Tbsp flaxseed meal =2 ½ Tbsp water or just one egg if not vegan)
- 3 medium ripe bananas
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 3 Tbsp olive oil/ avocado oil/ Coconut oil( melted)
- 1/4 cup coconut sugar or organic cane sugar ***see notes for sugar free options
- 1/4 cup packed brown sugar ***see notes for sugar free option
- 2 1/2 Tbs Maple Syrup
- 3/4 tsp sea salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 3/4 cup Unsweetened Almond Milk *can sub out for other alternative milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten free flour blend
- 1 1/4 cup gluten free oats
- 1 cup walnuts or pecans (Optional)
Ingredients
|
|
- Preheat oven to 350 degrees F & line a 9x5-inch loaf pan with parchment paper
- In a large mixing bowl, prepare the flax egg by combining the flax and water together. Wait 5 minutes. Add bananas baking powder, and baking soda. Mash only until small chunks remain.
- Add vanilla, coconut sugar, brown brown sugar, maple syrup, sea salt, cinnamon, ginger, cloves, and nutmeg whisk vigorously to combine. Add almond milk and whisk again.
- Add almond meal, gluten free flour blend, and oats stir till just combined.
- Pour into prepared pan. Sprinkle the walnuts or pecans on top. Cook for 1 hour- 1 hour 15 minutes. I like to set my timer for 30 minutes, so I can rotate the pan. It should feel firm and be crackle golden brown on the top!
- Let the pan cool completely or the bread will fall apart when you cut it. Serve with honey, butter, almond butter, or just enjoy it as is!
- Keep in a covered container for several days! I keep it in the fridge and warm it up when I am ready for a slice! Freezer friendly for about a month!
*I have made this recipe with several different sweeteners. I have done a 1/2 a cup of coconut sugar when out of brown sugar. I have also used a 1/4 of coconut sugar and a 1/4 of monk fruit sweetener or swerve. I feel like you could use a 1/2 cup of either monk fruit or swerve and just forgo all the sweeter if you are avoiding sugar. It may alter the flavor of the bread a little. ** I adapted this recipe from one I found from Minimalist Baker . This site has a rough estimate on nutritional information.
English