You know you’ve hit the jackpot when you encounter a recipe that is not only vegan, but also free of gluten and refined sugars. There’s no one term that umbrellas all of those stipulations (paleo vegan, perhaps?), so it sometimes takes a lot of digging to find delicious vegan recipes, especially sweet breakfast and dessert-like ones, that tick off more than just the animal-friendly box. This banana bread recipe makes for a wholesome breakfast or not-so-naughty dessert. And, of course, it’s vegan, gluten-free, and without refined sugars.
To sweeten this banana bread recipe, bananas and maple syrup join forces. The batter is based in a variety of gluten-free flours, including oat flour, almond flour, brown rice flour, and amaranth flour. If you have trouble finding one or two of these flours, just replace what you can’t find with equal amounts of oat flour. If you are looking for a more dense bread, feel free to fold in about 1/2 cup of chopped nuts before baking.
Vegan and Gluten-Free Banana Bread
For the wet ingredients
- 3 small or medium ripe bananas
- 1 tablespoon grapeseed oil
- 1/4 cup non-dairy milk
- 2 tablespoons maple syrup
- Dash of salt
- 1/2 teaspoon vinegar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the dry ingredients
- 1/2 cup gluten-free oat flour
- 1/4 cup almond flour
- 1/4 cup brown rice flour
- 1/4 cup amaranth flour
- 1 teaspoon arrowroot starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Preheat the oven to 375 degrees Fahrenheit.
Mash the bananas in a bowl and add the remaining wet ingredients. Stir until evenly combined. In a separate bowl, combine the dry ingredients and mix. Fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into a greased glass loaf baking dish.
Place in the oven and bake for 35-40 minutes, or until a toothpick comes out of the center clean.
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Banana Bread Image from Shutterstock