Description
A delicious and healthy banana bread recipe that is both vegan and gluten-free, perfect for breakfast or a snack.
Ingredients
Scale
- 3 ripe bananas
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the maple syrup, almond milk, melted coconut oil, and vanilla extract to the mashed bananas and mix well.
- In another bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the bananas are very ripe for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This banana bread can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg