It was about time I put a banana bread recipe up on this blog! This is so delicious, I love a warm slice covered with almond butter and a dash of agave or chocolate sauce, or some vegan butter (my favourite brand is Bio). It is also perfect and nutritious enough for breakfast, or to take on-the-go!
Best Banana Bread (vegan & gluten free)
In a bowl:
2 large ripe bananas (mashed)
1 tbsp almond butter
3 tbsp agave or liquid sweetener of choice
1 flax egg (1 tbsp flax meal, 2 tbsp water)
1 tbsp plant milk (and 1/4 cup for adding later)
In another bowl:
1 cup gf oat flour (blended oats)
1 cup buckwheat flour
2 tsp baking powder
1 tbsp desiccated coconut
Pinch of pink himalayan salt
Dairy free chocolate chips or chunks
Preheat oven to 180°C.
Add the dry ingredients to one bowl and the wet ingredients to another, excluding the 1/3 cup of plant milk. Stir through the dry ingredients and the wet ingredients in their separate bowls.
Add the wet ingredients to the dry ingredients and mix well.
Add the 1/3 cup of plant milk and mix until well incorporated.
It should be pretty sticky but make sure it is not too runny, add a dash of plant milk if it is too sticky.
You can either add and mix in some chocolate chips now to the batter or top the batter before putting it in the oven.
Pour mixture into a bread tin lined with parchment paper. Top with chocolate chunks and walnuts.
Bake in the oven for 45 mins.
Let cool for 10 minutes or so before slicing. Store in an airtight container at room temperature or in the fridge.
Watch how I make it here!