Super Banana Bread (GF, Vegan)
Welp. I did it. I baked banana bread. And if there’s something to note after enjoying many loaves over the years it’s that Banana bread comes in many shapes, sizes, textures, and flavor profiles. I personally am hella fond of ones that feel like it could be a lil snack or even a breakfast nibble, so I usually might it dense, moist, and loaded with walnuts and other nourishing foods. This loaf is gluten-free, but does contain grains in both the gluten free flour blend itself as well as the oats I added to it for sustenance. If you don’t have the “superfoods” don’t worry about it, it won’t change the dough too much, but if you don’t want to add in oats, you might want to play around with the amount of milk you add.
Super Banana Bread
Author: Consciously Coastal
prep time:10 | cook time: 45-60 | Servings: 8
Ingredients:
〰Wet ingredients
3 ripe bananas
3 tbs coconut oil, melted
2 flax eggs
¼ c @lakanto monkfruit sweetener
¼ c organic demerara sugar
2 tbs @lakanto syrup (can sub honey or maple!)
1 tsp vanilla extract
½ tsp ground cinnamon
⅓ c unsweetened almond milk
〰Dry Ingredients
3 tsp baking powder
¾ tsp sea salt
1 c almond meal
1 ¼ c gluten-free flour blend, I used King Arthur Flour
〰Folded in additions
¼ c coconut shreds
¼ c walnut pieces
1 c gluten-free oats
2 tbs hemp seeds
Instructions:
Preheat oven to 350F and spray a baking dish with avocado or coconut oil.
Mash banana in a large bowl. Add all wet ingredients, sugars, and seasonings, and whisk vigorously to combine (alternatively you could blend in a blender!).
Last, fold in flours and dry ingredients.
Bake for 45 minutes to one hour.
Let the loaf cool completely before cutting or it might fall apart! You can store leftovers in a covered container for up to a week or slice and freeze for long term storage.