FLUFFY VEGAN BANANA BREAD

FLUFFY VEGAN BANANA BREAD
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.2
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 455.7 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.0 g

View full nutritional breakdown of FLUFFY VEGAN BANANA BREAD calories by ingredient
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Introduction

This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, its actually healthy and you only need 9 ingredients to make it! This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, its actually healthy and you only need 9 ingredients to make it!
Number of Servings: 8

Ingredients

    3 medium (7" to 7-7/8" long) Banana, fresh
    240 gram(s) Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)--1/2 C dry = 48g
    2 tbsp Maple Syrup
    4 tbsp Sunflower seed butter, Trader Joe's
    2 tbsp *Flax Seed Meal (ground flax)
    2 tsp Baking Powder
    1 tsp Baking Soda
    0.33 tbsp Apple Cider Vinegar, Bragg's Organic
    1 tsp Vanilla Extract
    0.5 tsp Salt

Directions

Preheat your oven to 350F.
In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an egg. Stir and set aside for 5-10 minutes.
Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
Place the Oat Flour into a medium sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.
Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
Store in a container at room temperature for up to one week.

Serving Size:8

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