Vegan Gluten-Free Banana Bread
Breakfast is served with this decadent yet healthy vegan gluten-free banana bread. It's also refined sugar free, using only the power and luscious taste of maple syrup and oil free! Ripe bananas, a pinch of cinnamon and vanilla, sorghum and millet based flour and maple syrup for the win!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
- 1 3/4 cup gluten-free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp cinnamon
- 3 overripe bananas
- 1/3 cup maple syrup
- 2 flax eggs* see recipe notes
- 1/4 cup applesauce
- 1 tsp vanilla
- 1/4 cup + 2 tbsp dairy-free yogurt
- 1/3 cup chocolate chips
- 1/3 cup chopped walnuts or pecans
Preheat the oven to 350. Lightly grease or line a 9x3 bread loaf pan with parchment paper.
Prepare the flax eggs* (see recipe notes below).
Sift the flour. Then, in a large bowl, combine the flour, baking soda, cinnamon, and salt.
In a smaller bowl, mash the 3 bananas. Then add the maple syrup, flax eggs, applesauce, vanilla and yogurt.
Combine the wet and dry ingredients and fold with a spatula until JUST combined. Do not overmix. Then fold in the chocolate chips/nuts last.
Add the batter to your pan. Bake for 45-50 minutes.
Remove and let cool completely (at least 10 mins) before slicing.
To create a flax egg, mix 1 tbsp of ground flax meal with 2.5 tbsp water. Let sit and thicken for 5-10 mins. For 2 flax eggs, mix 2 tbsp ground flax meal with 5 tbsp water.
To make this nut-free, simply omit the chopped nuts.
For the vegan yogurt, using a thicker "Greel-style" yogurt is best. If you are working with a runnier or watery yogurt, start with 1/4 cup first. Bread batter is thicker than cake batter and shouldn't be runny.