Struggling with food allergies doesn't mean you have to sacrifice delicious food! Treat yourself with this gluten free vegan banana bread made without refined sugars!
Looking for a delicious snack to take along with you or a tasty breakfast item? Go ahead and use up those bananas that are browning on this delicious gluten free and vegan date sugar banana bread recipe.
1 1/3 cups mashed ripe banana (3-4 bananas)
Egg Replacer or Flax Egg
1/3 cup (80 mL) any non-dairy/vegan milk
1/3 cup (80 mL) coconut oil, melted
2 Tbsp date or maple syrup
2 tsp pure vanilla extract
1/2 cup rolled gluten free oats
1 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp baking powder
1 1/2 cups Bob's Red Mill 1:1 Gluten Free Flour Blend
Chopped walnuts and/or vegan chocolate chips (optional)
Mash the banana in a large bowl. Stir the egg replacer/ground flax, milk, melted oil, maple syrup, and vanilla into the banana mixture until combined.
Stir the PurDate sugar, oats, baking soda, baking powder, salt, and flour into the wet mixture well.
Pour the mixture into the loaf pan. Press your desired toppings of nuts or chocolate chips into the top of your loaf.
Bake at 350F for 45 to 55 minutes until lightly golden on top. Bake time will vary depending on your oven so watch closely after 45 minutes.
Cool on a rack for at least 30 minutes. If you cut into the loaf too early it will crumble.
Using these sugar levels helps create a healthier banana bread. If you prefer a sweeter flavor profile, I’d recommend increasing the maple syrup and date sugar a bit beyond how they are called out in the recipe and adding milk.
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