Gluten-Free Banana Bread (Vegan option, Zero Added Sugar)
Moist GF Banana Bread
Inspired by Bigger Bolder Baking
- 2 ripe bananas mashed
- 1 cup of gluten free flour or : 3/4 cup (3oz/85g) almond flour and 1/4 cup (¾ oz/21g) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3 eggs or 9 table spoons of aquafaben ( cooked chickpea water)
- 1/4 cup (2 ½ oz/71g) sugar free maple syrup, maple syrup or honey
- 1/2 cup (1 ½oz/43g) raw cacao nibs or chocolate chips or chopped walnuts.
Instructions
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Pre-heat your oven to 350°F (180°C), then line a 9×5 inch loaf tin with parchment paper. Set aside.
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In a large bowl stir together brown rice flour (or almond flour, coconut flour), baking soda, and cinnamon.
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In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
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Fold the wet ingredients into the dry until a batter is formed. Lastly, fold in the chopped cacao (or walnuts, chocolate chips).
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Transfer the batter to your lined baking tin.
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Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
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When the bread is done remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.
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Cover and store in the refrigerator for up to 4 days.
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