If you are looking for an easy, vegan, gluten free, low sugar and still yummy banana bread recipe then this is it! My husband even approved it and gave it two thumbs up! I suggest you use really ripe bananas so it is moist and sweet enough. Also make sure you do not over bake it!
Wet ingredients: (Place all in blender and blend until frothy – 30 seconds)
- 1 ½ cups mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons ground golden flaxseed
- 1/3 cup plant-based milk, I used organic unsweetened soy
- 1/3 cup organic coconut oil, melted*
- 2 tablespoons pure maple syrup**
- 2 teaspoons pure vanilla extract
Dry ingredients: (Combine in large bowl and mix well)
- 1/4 cup plus 2 tablespoons coconut sugar***
- ¼ cup oat bran
- ¼ cup brown rice flour
- 1 1/2 cups gluten free flour blend (I use equal parts coconut flour, almond flour and chickpea flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
- Place all of the wet ingredients in the blender and puree until smooth.
- Combine all of the dry ingredients in a large bowl and mix to distribute all of the flours, sugar, salt, cinnamon, baking powder and baking soda.
- Pour the liquid ingredients that you blended into the bowl of dry ingredients and stir to combine. Stop stirring when there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Bake the loaf, uncovered, for 40 to 50 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
- Slice the loaf once cooled or eat it all warm!
- The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks