GlutenFree/Vegan Banana Bread
This is a staple in our home! I always have some in the freezer and it’s perfect for breakfast, in the kids lunches or a dessert. Plus it’s a great way to sneak in some “extras” like hemp hearts and chia seeds. I had a bunch of banana to use up before vacation so I actually tripled this recipe and it worked perfectly.
3 medium ripe mashed bananas (about 2cups)
1 cup blueberries
1 Tbsp applesauce
1 flax egg (almond meal and 2tsp water)
3 Tbsp melted coconut oil
1/2 cup organic cane sugar/coconut sugar
2-3 Tbsp maple syrup
3.5 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond milk
2 cups almond meal
1 cup rice flour
1 1/4 cup (112 g) gluten free oats
*I always add chia and/or hemp seeds and almonds to my baking to preference.
Preheat oven to 350 F and line a 9×5-inch loaf pan with parchment paper
Add all ingredients to mashed bananas (whisk almond milk vigorously then combine). Gently fold in blueberries with a spatula last.
Bake for about 1 hour – it should feel firm and be crackly and golden brown on top
Let cool completely before cutting.
Serve as is or melt chocolate and “ice” the top. Store leftovers in a covered container for up to a few days or slice and freeze.