Plant-Based, Dairy & Gluten Free Banana Bread
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Packed full of goodness, this lovely moist banana bread tastes delicious and is a perfect snack for when you’re on the go.
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- Plant-Based, Dairy & Gluten Free Banana Bread
What I love most about this banana bread is that it’s plant-based and is free of dairy, gluten and refined sugar. It is very easy to make and you can freeze it for up to 3 months.
Bananas are extremely nutritious and high in fibre. The soluble fibre helps to slow down digestion and keep you feeling full for longer and is an instant energy booster.
Bananas are extremely nutritious and high in fibre. The soluble fibre helps to slow down digestion and keep you feeling full for longer and is an instant energy booster.
Ingredients
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 tbsp flaxseed meal combined with 2 Tbsp almond milk
- 4 large mashed ripe bananas
- ¾ cup Coco Quench milk or almond milk
- 1 tsp baking soda
- 1 tsp vanilla powder
- ½ tsp cinnamon
- Pinch of good quality salt
- 3 cups almond meal
- Extra cinnamon to sprinkle on top
Optional extras:
- ½ cup mix-ins of your choice, such as chopped walnuts, raisins or chopped dried fruit
How to make
- Preheat oven to 160ºC (320ºF) and grease a 9x5 inch loaf tin
- In a large bowl, beat the oil, maple syrup and coconut sugar together with a whisk
- Add flax meal mixture and beat well
- Whisk in the mashed bananas and milk
- Add the baking soda, vanilla powder, salt and cinnamon and whisk until blended
- Stir in the almond meal with a large spoon until just combined
- If you are adding any optional extras, gently fold them in now
- Pour the batter into your greased loaf tin and sprinkle lightly with cinnamon
- Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean. (If you have added mix-ins it may need closer to 60 minutes)
- Allow the bread to cool in the loaf tin and then transfer to a wire rack to cool for 30 minutes before slicing with a sharp knife
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