Wow first post, this is so exciting!! I can't wait to share my absolute favorite gluten free and vegan banana bread with you! I make this recipe on a weekly basis because it is SO delicious and I hope you enjoy it too!
I love mine with chocolate chips mixed in, but if you're not a fan of chocolate, feel free to omit the chocolate chips and add a mix-in of your choice, such as chopped nuts or small dried fruit. This banana bread tastes great served with nut butter spread on top for breakfast, ice cream for a healthy dessert, or plain as a quick snack.
Ingredients:
Wet:
3 Bananas (Very ripe)
3/4 cup Maple Syrup
1/2 cup Coconut Oil (Melted, and set at room temperature)
1 1/2 teaspoon Vanilla Extract
Dry:
1 cup Gluten Free Flour (I recommend a gluten free 1 to 1 flour for the best texture. My favorite is Bob's Red Mill Gluten Free 1:1 Baking Flour)
1 cup Rolled Oats (I use Bob's Red Mill rolled oats. If gluten sensitive make sure oats are "certified gluten free".)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 tablespoon Cinnamon
1/2 teaspoon Salt
Optional:
1/2 cup Chocolate Chips (Enjoy Life and Hu Kitchen both have great allergen friendly chocolate options)
Directions:
1. Preheat oven to 350 degrees and line an bread pan with parchment paper or grease well.
2. Mash bananas throughly.
3. In a large bowl, whisk all wet ingredients.
4. In a separate bowl, combine all dry ingredients.
5. Add dry ingredients to the wet ingredient bowl, and mix until well combined.
6. Fold chocolate chips (or other optional mix-in's) into the batter.
7. Pour batter into prepared dish and spread evenly. Add additional toppings (chocolate chips, banana slices, chopped nuts etc.) if desired.
8. Bake in preheated oven for 40-45 minutes, or until a toothpick stuck in the middle comes out clean.
9. Remove from oven and allow to cool for 30 minutes, then slice and enjoy!