The Best Ever Banana Bread (Gluten-Free and Vegan)
The Healthy Maven
12-16 pieces
Ingredients
Dry:
-
3/4 cup brown rice flour*
- 1/2 cup + 2 T gluten-free oat flour (ground rolled oats)*
- 3/4 cup potato starch*
- 1/4 cup tapioca starch*
- 1 flax egg (1 tbs ground flax in 3 tbs water – let sit for 4 minutes)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet:
- 1/2 cup applesauce, warmed up and then mixed with ½ tsp baking powder
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
- 4 ripe bananas
- 1 tsp vanilla extract
- Optional: 1 cup chocolate chips or nuts (or a combination)
Instructions
- Preheat oven to 350 degrees F.
- Coat a 9 x 5 inch loaf pan with coconut oil or non-stick spray (bread is big so don’t use a smaller sized pan)
- Combine all dry ingredients and set aside.
- In a separate bowl mash up bananas. Add in warm applesauce (premixed with baking powder), melted coconut oil, maple syrup, almond milk, flax egg, and vanilla and stir to combine.
- Add wet ingredients to dry and stir until just combined.
- Add in chocolate chips or nuts if desired.
- Scoop batter into pan and bake for 55-60 mins.
- Remove from oven and let cool for at least 30 mins before removing from pan and placing on a wire rack to cool completely.
- Will keep in a sealed container on counter for up to 5 days.
NOTES
- You can replace brown rice flour, oat flour, tapioca flour and potato starch with 2 1/4 cups + 2 T of regular all-purpose or whole wheat flour.
- If using regular all-purpose or whole wheat omit flax egg
- Can also be made into 12 large muffins (bake for 25-30 mins or until top is brown and springs back)
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