Gluten-Free Banana Bread
This wholesome gluten-free banana bread is incredibly moist and hearty, perfectly sweetened with overripe bananas and maple syrup. A simple one-bowl method makes it an easy breakfast or snack that holds its shape beautifully and satisfies every sweet craving.
Instructions
- 1
Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
- 2
Mash banana (3 medium) in a large bowl. Whisk in pure vanilla extract (0.5 tsp), flax egg (1 sachet), coconut oil (3 tbsp), cane sugar (0.25 cup), brown sugar (0.25 cup), maple syrup (3 tbsp), baking powder (3.5 tsp), sea salt (0.75 tsp), ground cinnamon (0.5 tsp), and almond milk (0.75 cup) until combined.
- 3
Stir in almond meal (1.25 cup), gluten free flour (1.25 cup), and rolled oats (1.25 cup) until a thick batter forms.
- 4
Transfer batter to the pan and bake for 1 hour to 1 hour 15 minutes. It should feel firm and look crackly on top.
- 5
Cool completely for at least 1 hour before slicing to ensure it holds its shape. Serve with vegan butter (2 tbsp) and a drizzle of maple syrup (1 tbsp).
Nutrition Facts
Per portion