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Vegan Gluten-Free Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 8 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (approximately 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan,Gluten Free

Description

This Vegan Gluten Free Banana Bread is a moist, flavorful loaf made from ripe bananas and wholesome flours. Free from gluten and animal products, it combines almond and oat flours with a flax egg to create a tender texture. Sweetened with light brown sugar and enhanced with cinnamon and chocolate chips, this bread is perfect for a healthy snack or breakfast treat. Baking at 350°F yields a soft, delicious loaf everyone can enjoy.

Ingredients

Wet Ingredients

  • 1 3/4 cups pureed banana (from about 4 large very ripe bananas)
  • 1/4 cup refined avocado oil
  • 1/4 cup non-dairy milk (such as almond or oat milk)
  • 1 tablespoon ground flax seeds
  • 2.5 tablespoons water (for flax egg)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup light brown sugar

Dry Ingredients

  • 1 cup almond flour
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)

Add-ins

  • 3/4 cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the optimal baking temperature while you prepare the batter.
  2. Make Flax Egg: Combine 1 tablespoon of ground flax seeds with 2.5 tablespoons of water in a small bowl. Stir well and let it sit for about 5 minutes until it forms a gel-like consistency to substitute for eggs in this vegan recipe.
  3. Puree Bananas: Peel and add the ripe bananas into a blender. Puree until smooth and no lumps remain. Measure out 1 3/4 cups of the puree for the recipe.
  4. Mix Wet Ingredients: In a large mixing bowl, add the pureed bananas along with the flax egg mixture, 1/4 cup of refined avocado oil, 1/4 cup non-dairy milk, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, and 1/2 cup light brown sugar. Whisk until all ingredients are thoroughly combined and the mixture is smooth.
  5. Add Dry Ingredients: To the wet mixture, add 1 cup almond flour, 2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon if using. Gently mix with a rubber spatula until all dry ingredients are well incorporated but do not overmix to maintain a tender crumb.
  6. Fold in Chocolate Chips: Carefully fold the 3/4 cup chocolate chips into the batter, ensuring they are evenly distributed throughout.
  7. Prepare Loaf Pan: Lightly grease a loaf pan or line it with parchment paper for easy removal. Pour the batter into the pan and smooth the top with a spatula.
  8. Bake: Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing to prevent crumbling.

Notes

  • For a nuttier flavor, you can toast the almond and oat flours lightly before using.
  • Ensure bananas are very ripe for the best natural sweetness and moisture.
  • Feel free to substitute chocolate chips with nuts or dried fruits for variation.
  • This bread freezes well; wrap tightly and freeze for up to 2 months.
  • If you prefer, use maple syrup or coconut sugar as a sweetener adjustment.

Find it online: https://cookedbylina.com/vegan-gluten-free-banana-bread-recipe/