Hey all you banana lovers! I will always remember the first time my mother made me dairy-free banana bread, it truly tasted just like heaven. Inspired by my mothers recipe, I have created a vegan and gluten sensitive banana bread. Personally, I struggle with my weight. That means breads and carbs, are a big no no. But this super light and moist banana is guilt free. You can make it without processed white flour (high in calorie) and only natural sugar. For those of you who don't really mind the calories just double the ingredients, don't use the alternative ingredients and just make one big loaf!
For a mini loaf
Ingredients:
1 1/2 cup of flour (you can use any flour!)
(I used 1 cup spelt flour, 1/3 oat flour, 1/8 sesame flour, 1/8 soybean flour, 1/8 brown rice flour)
1/2 tsp cinnamon (dash of nutmeg if you would like )
3/4 tsp baking powder
1 1/2 very ripe banana
1/2 cup of milk or any dairy-free milk
1/8 cup of maple syrup or 1/2 cup of dates
2 additional dates
optional: 1/2 tsp of coconut oil
How to make:
Preheat the oven to 180 ºC/350 ºF. Combine all of the wet ingredients( including the bananas and the dates) in a blender then blend until smooth (if the dates seem hard, soak them in hot water before blending them for 10 min). Combine all of the dry ingredients in a bowl. Slowly add in the wet ingredients and mix until all is combined together. Oil a pan or line a pan with a baking sheet and pour in the mixture. For decoration, you can slice the other half of the banana and place the banana on top. Cook for 50min-1 hour and enjoy!
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