Gluten-Free Banana Bread
Not only is this banana bread gluten free, it is also refined sugar free and can easily be adapted to suit our vegan friends as well. This is the gluten free version of my Vegan Oatmeal Coconut Banana Bread!
This recipe doesn’t need a whole lot of sweetener in the first place, because the overripe bananas are plenty sweet on their own! The sweetness from the bananas is nothing to worry about, because it is accompanied with a load of fibre and other vitamins and minerals that balance that sweetness.
By adding sources of fiber to the banana bread (i.e. oats, chia, banana), we are decreasing the risk of our blood sugar spiking after eating it. FIber slows digestion, therefore, the sugars in the food we have just eaten will be released into the bloodstream slower than they would if we ate something with no fiber. The result? We will be full for longer, feel more satiated, increase the regularity of bowel movements, and not risk a sugar crash!
If you are worries about using white sugars in your baking, there are a few alternaives available on the market. However, something to remember is that at the end of the day, all sugars are made from the same compounds, so while you can substitute out one sugar for another, it’s still a source of sweetness.
Date Syrup
Maple Syrup
Coconut Sugar
Raw, Unpasteurized Honey
Blackstrap Molasses
*makes 1 loaf
Wet Ingredients:
2 eggs at room temperature or flax eggs (2 tbsp flax + 6 tbsp water)
1/3 cup vegan "buttermilk" (1/3 cup nut milk + 1/2 tsp apple cider vinegar)
3 overripe bananas (small to medium sized)
1/3 cup neutral oil or coconut oil
1/3 cup coconut sugar or brown sugar
2 tbsp maple syrup
2 tsp vanilla extract
Dry Ingredients:
1 cup all purpose or gluten free flour blend
1 cup quick oats
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tbsp chia seeds (optional)
Add Ins:
1/3 cup chopped cacao chunks (for dairy-free) or dark chocolate chunks
1/3 cup raisins (soaked in hot water about 10 minutes)
Directions:
Preheat oven to 350°F.
Oil a 9x4 inch loaf pan.
*If using flax eggs, make them in a small measuring cup or bowl and set aside for 10 minutes.
Make the vegan buttermilk in a small measuring cup or bowl and set aside for 10 minutes.
Let raisins soak 10 minutes in hot water.
Whisk together the dry ingredients and set aside.
Mash the bananas in a medium sized bowl with a potato masher or fork. Add the rest of the wet ingredients and whisk vigorously for about a minute. The mixture should be light in colour, a bit frothy and bubbly.
Pour the wet ingredients into the dry and mix with a spatula or wooden spoon until the entire batter is hydrated. Fold in add-ins.
Pour batter into the prepared pan.
Press some pieces of chocolate into the top, sprinkle with nuts, or coconut.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Take the loaf out of the oven and leave it in the pan for 10 minutes, the sides should release easily. Place the loaf after 10 minutes on a wire rack to cool completely.
*Optional: Sprinkle some coconut sugar or raw sugar on top immediately after it comes out of the oven for a sparkly finish.
Enjoy warm with a nice spread of coconut oil or grass-fed butter on top.
