Vegan Banana Bread (Gluten-free & Oil-Free)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
12 slices
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Calories
158 kcal
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Course
Breakfast
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Cuisine
Vegan, gluten-free
Vegan Banana Bread (Gluten-free & Oil-Free)
Description
The recipe starts by mixing mashed ripe bananas with coconut sugar and creamy almond butter, creating a naturally sweet and moist base. Gluten-free all-purpose flour is combined with baking powder, cinnamon, and salt for the dry ingredients. Vanilla extract is added for fragrance. These are stirred together until a uniform batter forms.
After pouring into a parchment-lined 9 x 5 inch loaf pan, the bread is baked at 350ºF for around 50 minutes until a toothpick comes out relatively clean, indicating doneness. The loaf rises nicely with a tender crumb and mild sweetness, accented by warm cinnamon and vanilla.
Once cooled, the bread is sliced to serve and can be stored at room temperature for a couple of days or refrigerated for freshness up to a week. This bread fits well as a snack, breakfast, or alongside tea or coffee for a comforting treat.
Ingredients
- 1 1/2 cups banana about 3 large, ripe bananas, mashed
- 3/4 cup coconut sugar (brown sugar would work, too)
- 1/2 cup almond butter should be runny in texture; only ingredient is almonds, creamy
- 1 cup all-purpose flour I use King Arthur's brand, gluten-free
- 2 teaspoons baking powder
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (Tip: I spray the pan with cooking spray, then line the pan to keep the parchment paper in place.)
- In a large bowl, combine the mashed banana, coconut sugar, almond butter, flour, baking powder, cinnamon, salt, and vanilla. Stir well to combine, until all of the flour is mixed in and the batter looks relatively uniform.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the loaf at 350ºF for 50 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean. Let the bread cool completely.
- Once the bread is completely cool, use the parchment paper to help you lift it out of the loaf pan. Slice and serve! This bread can be stored at room temperature for up to 48 hours, but I recommend storing it in the fridge for longer shelf life. It should keep well for up to a week in an airtight container in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 70mg | 3% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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