Gluten-free Banana Bread

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Gluten-free Banana Bread

Gluten-free Banana Bread

A hearty perfectly moist bread, that will give you that slightly nutty and satisfaying flavor for your sweet tooth.
Is gluten-free, vegan and healthy!
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free, Paleo
Servings 10 Slices
Calories 197 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment paper or use spray oil for easy removal
  • Measuring spoons
  • Large mixing bowl
  • Whisk

Ingredients
 
 

  • 3 Bananas Yields 1 1/2 cups
  • 1 Tsp Vanilla Extract
  • 1 Chia- egg Look on my notes for link on how to make it.
  • 3 Tbsp Coconut oil Melted, use vegan butter intead of oil if prefer
  • 1/4 Cup Cane Sugar Organic
  • 1/4 Cup Brown Sugar Organic
  • 3 Tbsp Maple syrup Use Agave is prefer won't change the taste
  • 3 1/2 Tsp Baking powder
  • 1/4 Tsp Pink Salt
  • 3/4 Cup Almond Milk Use any dairy-free milk of your choice
  • 1 1/4 Cup Blanched Almond meal
  • 1 1/4 Cup Coconut Flour
  • 1 1/4 Cup Oats Make sure the oats are organic and gluten-free
  • 1/2 Tsp Ground Cinnamon Optional

Instructions
 

  • Preheat oven to 350° F (175°C) and line a 9×5" loaf pan with parchment paper, if you do not have parchment paper use oil to grease it.
  • Mash the bananas in a large bowl add almond milk ( or Plant-milk of chioce), vanilla, coconut oil, maple syrup and whisk until combine. Next add both sugars and chia-egg and mix it together. Last add blanched almond meal, coconut flour, oats, baking powder, baking soda, salt and cinnamon if using any and stir.
  • Add the batter to the prepared 9×5" loaf pan, place in the oven and bake for 1hr, remember that oven temperatures can vary. Check with tooth pick ( if it comes out clean it's ready) it should feel firm and golden brown on top.
  • Important to let cool completely before cutting otherwise it will crumble.
  • Store leftovers in a covered container for a few days. Slice and freeze for longer term storage.

Notes

  • Freezer friendly can last up to 1 month
  • Stay fresh 1.5 weeks in the refrigerator 
  • For chia-egg link here
  • Store leftovers in a covered in a container for up to a week. Slice and freeze for longer term storage. Approx. 1 month
 

Nutrition

Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 264mg | Potassium: 183mg | Fiber: 8g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 1mg
Keyword Basic recipe, Dessert, vegan, dairyfree, healthy
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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