Are we done with New Year’s resolutions? I find the yoga classes I attend have begun to thin out and the gym is getting back to its normal weeknight traffic. But what about your food resolutions? Are you still trudging along with “eating healthy”? If so, you’re in luck, this banana bread is healthy and flavorful. And since it has bananas in it, you can technically use it to check off the, eat more fruits and vegetables resolution, hanging around.
Because my husband has celiac disease I am always experimenting with healthy, gluten-free baked goods. I’ve made about 15 banana breads in the last few months. This is by far the tastiest and it has a great texture. Even if you aren’t trying to eat less gluten, try this recipe. It’s delicious!
Banana bread (vegan, gluten-free)
- 1.5 cups gluten-free flour mix (the Gluten-Free Pantry brand is one of my favorites)
- 2 tablespoons almond meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon of salt
- ¼ cup almond milk (or milk of choice)
- 1” fresh vanilla bean or 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 1/3 maple syrup
- 2 ripe bananas or you can use 2 frozen bananas, which work equally well, mash well
- 2 heaping tablespoons of slivered almonds
- Preheat oven to 350 degrees.
- In a small bowl mix flour, almond meal, baking soda, baking powder and salt together.
- In a small saucepan, heat almond milk over medium low heat.
- Cut vanilla bean in half. With the back of a spoon, scoop out the vanilla bean flesh, add to milk.
- Next, add coconut oil and maple syrup to the milk. Heat until coconut oil is melted, mix well.
- Pour milk mixture into flour mixture, add banana and mix until well combine.
- Lastly, add almonds.
- Pour into a bread tin that has been brushed with coconut oil. You can place a little oil on a paper towel and spread evenly around bottom and sides of pan.
- Bake for 40-45 minutes.
- Leave bread in pan until cool then turn out of pan.
- The bread will be a bit crumbly when it’s still warm. Cooling completely will help it set.
Written by Lisa Chase.