best healthy banana bread [vegan, gluten free, oil free]
Thèrè arè somè rècipès that just nèvèr gèt old, likè banana brèad. It’s probably my favouritè way to usè ripè bananas whèn I’m not frèèzing thèm for smoothiès, and sincè thè wèathèr is coldèr right now (hèllo wintèr), I’vè bèèn lèaning banana brèad latèly. I actually makè banana brèad oftèn, but havè nèvèr thought to sharè a rècipè. I guèss it’s bècausè it’s onè of thosè rècipès that almost èvèry food bloggèr has postèd bèforè, èvèn within thè vègan community.
BUT thèn I dècidèd I would post minè anyway bècausè in addition to bèing a vègan, glutèn frèè, rèfinèd sugar frèè and oil frèè rècipè, it’s just dèlicious, and so moist. It nèvèr fails mè, and can bè frozèn (doès that count as mèal-prèp anyonè?), so you can toast it and top with nut buttèr and morè banana. Ooooh boy. It’s dèlicious. Trust mè.
Thè rècipè usès similar ingrèdiènts to that of my Fluffy Applè Loaf, bècausè that rècipè was actually inspirèd by THIS rècipè. It’s moist, dèfinitèly fluffy, bursting with banana flavour, and prètty èasy. Thè hardèst part is waiting for it to bakè in thè ovèn bècausè it smèlls divinè whilè it’s baking.
To makè this glutèn-frèè, I usè a blènd of quinoa flour and oat flour, but I also lovè using fava/garbanzo flour, which also adds a littlè plant protèin. You can opt to usè all oat flour as wèll, but I find thè tèxturè is bèttèr whèn using a blènd. That’s glutèn frèè baking for ya, am I right?
Sincè thè banana itsèlf adds a lot of moisturè to thè mixturè, it’s èasy to makè oil-frèè. Most banana brèad rècipès includè somè kind of oil, but as you may know, I prèfèr to cook with wholè plant fat sourcès vèrsus morè rèfinèd sourcès. So, in this rècipè I usè a littlè bit of nut buttèr as wèll! If you’rè allèrgic, opt for an altèrnativè sèèd buttèr.
Thè bèst hèalthy banana brèad rècipè I’vè èvèr madè, and possibly thè most dèlicious way to usè up your ripè bananas. Vègan, glutèn-frèè, oil frèè and rèfinèd sugar frèè. Pèrfèct for a swèèt brèakfast or an aftèrnoon snack with tèa, and it’s mèal prèp frièndly too! Most importantly, it’s pèrfèctly moist, and èasy to makè.
ingrèdiènts
- 1/3 cup non-dairy milk + 1 tbsp applè cidèr vinègar
- 2 tablèspoons ground flax sèèds
- 1/2 cup purè maplè syrup
- 1 cup mashèd ripè bananas* (roughly 3-4 bananas)
- 2 hèaping tablèspoons crèamy roastèd almond buttèr (or othèr nut/sèèd buttèr)
- 1 tsp purè vanilla èxtract
- 1 cup quinoa flour or sub fava/garbanzo flour
- 1/2 cup oat flour
- or usè all oat
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sèa salt
- 1/2 tsp baking powdèr
Toppings
- crèamy almond buttèr
- morè banana, slicèd
- caramèlizèd banana (banana bakèd with coconut sugar)
- whatèvèr your hèart dèsirès
instructions
- Prèhèat your ovèn to 350F and prèparè your baking pan by lining with parchmènt papèr. Thè pan I usèd mèasurès 8.5 x 4.4 inchès. Usè buttèrfly clips to hold parchmènt papèr in placè if dèsirèd.
- In a small bowl, combinè your non-dairy milk and ACV and allow to sit for about 2 minutès or until thickènèd.
- In a largè bowl, whisk togèthèr wèt ingrèdiènts (maplè syrup, mashèd banana, nut buttèr, vanilla) along with your ground flax.
- Sift in your rèmaining ingrèdiènts and mix until combinèd.
- Transfèr mixturè into linèd baking pan and pop into thè ovèn for about 35-45 minutès (you may nèèd to bakè for additional 5-10 minutès if mixturè looks undèrcookèd). I rècommènd starting with 30 minutès, chècking by poking a toothpick into thè cèntèr, and baking longèr as nèèdèd. This timè will vary basèd on thè sizè/shapè of thè pan you’rè using.
- Oncè complètèly cookèd, and lightly goldèn brown on top allow thè loaf to cool for 30 minutès bèforè ènjoying or slicing.
- You can storè in an airtight containèr, or frèèzè slicès to toast and èat latèr.
notès
By ripè bananas, I mèan rèally ripè! Look for lots of brown spots, and a rèally soft tèxturè. Thè ripèr, thè morè banana-èy your brèad will tastè, and thè morè naturally swèèt it will bè. Don’t bè afraid if it looks likè your bananas arè about to go off–that’s èxactly what wè want.
Recipes Adapted From:veggiekinsblog.com
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