Description
This Gluten-Free Vegan Banana Bread is super easy and simple with only 9 ingredients and 1 bowl to clean! A fun recipe to make when you're baking with kids or easy enough to make on a weekend morning, this banana bread is oil-free, healthy, moist, and delicious.
Vegan, Oil-free, Gluten-free, Refined Sugar-free, Soy-free
Ingredients
Scale
Wet
- 3 spotty bananas, mashed (about 1 cup)
- 1 cup canned coconut milk (see note 1)
- 1 flax egg (1 tbsp ground flaxseed with 3 tbsp water)
- 1 tsp vanilla extract
- 1 cup coconut sugar (see note 2)
Dry
- 1.5 cup fine oat flour + 1 cup fine blanched almond flour (see note 3), both sifted
- 4 tsp baking soda
- 1/4 tsp salt
Instructions
- Make your flax egg and place it in the fridge. Preheat your oven to 350 degrees F (or 177 degrees C).
- Mix your wet ingredients together in a bowl. I would start with the coconut sugar and coconut milk. You can use a whisk but it's easier if you have a mixer (even hand beaters). Cream it together and add the rest of the wet ingredients including the flax egg.
- Shake your sifted flours over the top so they cover the majority of the liquid. BEFORE YOU STIR, sprinkle on your other dry ingredients. Use your spatula to gently fold and mix the ingredients, scraping the sides and the bottom of the bowl as you mix so you're not over mixing and compromising the batter's ability to rise. If using any add-ins like chocolate chips, do it now.
- Next, add your batter to your loaf tin. I like to use parchment paper so I line it inside the tin. A trick to keeping it from moving while adding your batter is use tape (I use painters tape for this because it's easy to remove and I just have a huge roll leftover from painting my house) to secure the paper to the sides of the tin while I add the batter.
- Tap the pan on the table a few times to get rid of any air bubbles. A few gentle but purposeful taps will work. Decorate the top if you'd like -- I had another super ripe banana to use up and I added a few sliced almonds.
- Bake uncovered for 50 - 55 minutes or until an inserted toothpick comes out clean.
- Now this is the hard part. Leave it to rest for 20-30 minutes in the pan. This helps it firm up. After the waiting period, run a butter knife around the inner edges of the pan and pull the tabs of parchment paper to gently lift the banana bread out of the pan. Let it finish cooling on a rack and enjoy!
- Store leftovers in an airtight container up to 5 days, or freeze in a freezer safe container for up to 2 months.
Notes
- Note 1: Instead of the canned coconut milk, if you want to use any nondairy milk from the carton, do so but reduce the amount by 25% (since it's thinner than canned coconut milk). So use 3/4 cup instead of 1 cup. Add more if you find that your batter is too thick (but this is not meant to be a drippy batter).
- Note 2: If you want less sugar you can reduce the amount as you see fit. You can also use regular cane sugar, I just wouldn't substitute a liquid sweetener because I am not sure how it would change the viscosity of the batter. If you wanted to experiment and use a liquid sweetener like maple syrup, you could try upping the flour content to make it a somewhat thick batter.
- Note 3: If you are not gluten-free, you CAN use regular all purpose flour. You also should be able to use a basic 1:1 gluten-free flour like Bob's Red Mill -- just make sure whichever one you get does include xanthan gum, a plant substance that is a decent replacement for gluten-free. If you still want to do oat flour but cannot do almond flour, simply use the equal amount and double the baking soda.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan, Oil-free, Gluten-free, Refined Sugar-free, Soy-free, Banana Bread, Baking