I have a recipe for super moist, vegan, gluten-free banana bread 🙂 One of my student’s mum works as a baker in an allergy-friendly cafe. So, I asked my student if her mum had a banana bread recipe, and she gave me this recipe. I altered the recipe a bit and guess what, made it free from oil (except the greasing on bread tin) and refined sugars too.
Because I changed it, it is a bit sticky. So you need to toast it before you have it.Taste tested on few students who were so intrigued by the smell of fresh banana bread, they emptied 2 loaves. (Thanks people, I was left lunch-less for a day). One of the loaves were toasted and they reckoned it is as good as the normal one.
Let me know when you try it how it turns out. Don’t forget to #yesiamvegan if you try any of my recipes.
- GF Oats-2 cups-powdered as flour
- Baking powder-2 tsp
- Nutmeg shavings-1/4 tsp
- Ground Cinnamon-1 tsp
- Salt-1/2 tsp
- Medjool dates-12
- Almond milk-1 cup
- Concentrated Vanilla Extract-1/2 tsp
- Medium Bananas-3 mashed
- Walnuts-1/2 cup-crush them coarsely
- Cacao nibs-1/4 cup
- Preheat oven to 150 deg celcius.
- In a large mixing bowl, add oat flour,baking powder, cinnamon,nutmeg,salt. Mix them really well.
- In a food processor, add dates, almond milk,vanilla extract and process until smooth. Add this to oats mixture
- Add 3 mashed bananas, mix them all with a big spatula.
- Add crushed walnuts, cacao nibs-and fold them into the mixture. Consistency-pancake batter
- In this mixture goes into a bread tin-I use coconut oil to grease the sides.
- Into the oven for 60 minutes. [Note: At the 40 minute mark, take it out. Make few incisions with knife. Back into the over for 20 mins]
- Wait for it to cool and in it goes into the refrigerator for one day.
- Slice it up-and toast it before eating. But, because I’m one of the weirdos out there, I love eating moist breads-even if it edges towards the sticky side.
p.s: I have to be outright with you, my husband who loves banana bread-reckons this is the most tastiest banana bread he has ever had. However, consistency wise, he says it is not like the normal one [which is usually made from flour and eggs].
- This is very moist-Definitely recommend toasting the bread.
- DO NOT use paper to line the tin, you’d definitely regret. Mixture sticks to the paper and NEVER EVER you can separate them.
- The bread leaves the side, so coconut oil is optional.
- You could replace cacao nibs with chocolate chips.
Top with this Strawberry Chia Jam for a complete breakfast