I used to have a very strong love/hate relationship with banana bread. I loved to eat it, but could not for the life of me figure out how to get the texture right for gluten free, vegan, and refined sugar free banana bread. Whether it was too dry, too soft, or too crumbly it was just never what I wanted it to be.
I was also so nervous every time I would try a new recipe because banana bread typically uses a lot of ingredients and I didn’t want to waste them on a not so great result which had been my luck. I’m not the type of person to give up though so the search continued.
Banana bread is pretty much the reason I buy bananas. I always tell myself we are going to eat them before they get too ripe. I buy extra so I can have left overs for banana bread. Sure enough, about a week or so later, I have enough bananas to make 3 or 4 loafs of banana bread because I let all the bananas get too ripe. This would be a good problem to have if I finally figured out a banana bread recipe that works for all of my food allergies!
Well my friends the perfect gluten free, vegan, and refined sugar free banana bread recipe has arrived. I would love to say I came up with it all on my own, but there was just no way I was going to get it right all by myself. Trust me, I tried.
Luckily I stumbled across an intriguing recipe from MinimalistBaker.com. There were a couple of things I needed to adjust for my allergies, but other than that I followed their recipe and the result was fantastic! Finally, a delicious allergy friendly banana bread with the most perfect texture!
I’m always so thankful for the bloggers that have come before me and figured out secrets to allergy friendly cooking I would have never thought of otherwise. Having multiple food allergies can be a real struggle sometimes, but knowing there are others out there going through similar things and persevering is truly amazing.
What are some recipes you struggled with after finding out you had allergies but got figured out over time? I can’t wait to hear about them and hope you love this gluten free, vegan, and refined sugar free banana bread as much as I do!Print
3 medium ripe bananas
1/2 tsp pure vanilla extract
1 tbs ground flaxseed meal
3 tbs warm water
3 Tbsp coconut oil, melted
1/2 cup packed coconut sugar
2-3 tbsp maple syrup
3.5 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup unsweetened milk of choice (I use “So Delicious Coconut Milk”
1 1/4 cup almond meal
1 1/4 cup gluten free flour blend (I use “Better Batter” or “Bobs Red Mill 1-1 Gluten Free Flour”)
1 1/4 cup gluten free oats
3/4 cup chopped nuts or vegan chocolate chips (optional)
- Pre-heat oven to 350°F.
- In a small bowl, combine the flax seed meal and warm water and set to the side for at least 5 minutes to thicken up.
- In a large bowl, mash the bananas and add all of the ingredients through milk (including your flax seed mixture) and whisk together thoroughly.
- Add almond meal, gluten free flour, and gluten free oats to the bowl and stir to combine.
- Optionally fold in chopped nuts or chocolate chips.
- Pour the batter into a greased loaf pan.
- After baking for 1 hour, check the banana bread to see if the additional 15 minutes is needed.*
- The bread will be done when it is golden brown and firm.
- Allow the bread to cool completely before cutting into slices.
Usually at 1 hour and 15 minutes my banana bread is perfectly golden brown and firm, but all ovens are different.
For This Recipe, I Recommend:
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