Ingredients
Scale
- 3 medium ripe bananas (or substitute applesauce or pumpkin)
- 1½ cups gluten-free flour blend (or oat + almond flour mix)
- ½ cup plant-based milk (such as coconut or soy milk)
- ¼ cup maple syrup (or agave or date syrup)
- ¼ cup melted coconut oil (or olive oil or vegan butter)
- 1 tsp baking soda
- 1½ tsp baking powder
- 1 tsp apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract (or almond extract)
- ½ tsp cinnamon (optional; or use nutmeg or allspice)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mash bananas in a large bowl. Add maple syrup, melted coconut oil, vanilla, and plant milk. Mix well.
- In another bowl, combine gluten-free flour, baking soda, cinnamon, and salt.
- Gently mix wet and dry ingredients together. Add apple cider vinegar last. Do not overmix.
- Pour the batter into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
Serve warm with almond butter, chilled with dairy-free yogurt, or toasted with tea. Can be frozen for longer storage. Avoid overmixing the batter to keep the texture light and moist.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg