best healthy banana bread [vegan, gluten free, oil free]

There are some recipes that just never get old, like banana bread. It’s probably my favourite way to use ripe bananas when I’m not freezing them for smoothies, and since the weather is colder right now (hello winter), I’ve been leaning banana bread lately. I actually make banana bread often, but have never thought to share a recipe. I guess it’s because it’s one of those recipes that almost every food blogger has posted before, even within the vegan community

BUT then I decided I would post mine anyway because in addition to being a vegan, gluten free, refined sugar free and oil free recipe, it’s just delicious, and so moist. It never fails me, and can be frozen (does that count as meal-prep anyone?), so you can toast it and top with nut butter and more banana. Ooooh boy. It’s delicious. Trust me.

ingredients

• 1/3 cup non-dairy milk + 1 tbsp apple cider vinegar 
• 2 tablespoons ground flax seeds
• 1/2 cup pure maple syrup
• 1 cup mashed ripe bananas* (roughly 3-4 bananas)
• 2 heaping tablespoons creamy roasted almond butter (or other nut/seed butter)
• 1 tsp pure vanilla extract
• 1 cup quinoa flour or sub fava/garbanzo flour
• 1/2 cup oat flour
• or use all oat
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp baking powder

Toppings

• creamy almond butter
• more banana, sliced
• caramelized banana (banana baked with coconut sugar)
• whatever your heart desires

instructions

1. Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures 8.5 x 4.4 inches. Use butterfly clips to hold parchment paper in place if desired.
2. In a small bowl, combine your non-dairy milk and ACV and allow to sit for about 2 minutes or until thickened.
3. In a large bowl, whisk together wet ingredients (maple syrup, mashed banana, nut butter, vanilla) along with your ground flax.
4. ............................

for full recipes please see : https://veggiekinsblog.com

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