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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
Cook Time 45 minutes
Course Breakfast

Equipment

  • 9x3 bread pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Keyword gluten free