Banana bread has always been a favorite of mine. I haven't been able to find a vegan version though so I thought I'd attempt to make it vegan and gluten-free friendly. You guys this recipe is so good and super easy to make. you have to try it! If I'm being honest, this is the second time I made banana bread this week. I totally forgot to take pictures the first time since I was nervous about the recipe but it was a hit! We ate all of it in two days... happy there's finally another one!
To make the banana bread you'll need:
- 1 flax egg (1 Tablespoon flax with 3 Tablespoons of water)
- 1/2 cup brown sugar
- 1/4 cup non dairy milk (I used almond milk since that's what I had)
- 1 teaspoon vanilla extract
- 1 Tablespoon melted coconut oil
- 2 mashed bananas (the spottier the better!)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cup gf flour (I love using bob's mill)
The first thing you are going to want to do is make your flax egg and set aside for a minute or two. Preheat your oven at 350 F. In a big bowl combine the brown sugar with the flax egg as well as the non dairy milk. Once that is combined add in the vanilla extract, melted coconut oil and the mashed bananas. In a separate bowl combine all of your dry ingredients. Then slowly pour your dry ingredients into your wet ingredients. (I usually do this in increments that way the flour is combined well - don't over mix though!) Once your mixture is ready, grease a loaf pan and spread in mixture. If you're like me and have no idea where your loaf pan is that's totally cool, just put in a baking pan. Bake for 30 minutes, rotating half way. Cool and enjoy!