This gluten-free and vegan banana bread uses almond flour and ripe bananas to create a soft, simple loaf with an easy texture. It works well for breakfast or snacks and keeps nicely for a few days after baking.
Ingredients
- ½ cup coconut oil melted (or dairy free butter works too!)
- 3 ripe bananas
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp dairy-free milk of choice
- 1 cup almond flour
- 1 cup gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
Optional Add-Ins
- ½ cup chocolate chips
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 350°F/180°C and line a loaf pan with parchment paper or grease with cooking spray. Set aside.
- In a large bowl, add the melted ½ cup coconut oil or butter and 3 ripe bananas. Mash the bananas with a fork or potato masher until you reach your desired texture. I like a few chunks, but make yours as smooth as you like.
- Add 3/4 cup sugar, 1 tsp vanilla extract, and 2 tbsp dairy-free milk to the banana mixture and mix well until fully combined.
- Add 1 cup almond flour, 1 cup gf flour, 1 tsp baking powder, and 1 tsp baking soda. Fold the dry ingredients into the wet until just combined.
- If using, fold in ½ cup chocolate chips and ½ cup walnuts gently.
- Pour the batter into the prepared loaf pan and smooth out the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly before the bread is done, loosely tent it with a piece of foil.
- Once done, let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!