Ingredients
Gluten-Free Banana Bread
- 3 medium mashed overripe bananas
- 1 cup almond or oat milk
- ¾ cup maple syrup
- ¼ cup melted vegan butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup quick oats or blended old fashioned oats
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don’t substitute any other flour such as almond flour, baking flour, etc.
Instructions
Gluten-Free Banana Bread
- Preheat oven to 375ºF.
- Mix together the mashed bananas, butter, maple syrup, almond or oat milk, baking soda, baking powder, vanilla, and cinnamon.
- Then, mix in the oats and the flour until smooth. Don’t over mix!
- Pour the batter into a greased 9×5 loaf pan and bake in the oven for 40-50 minutes until golden brown on top. Check it with a tooth pick to make sure it’s done!
Notes
Wrap any leftover bread in plastic wrap and store on the counter for 3-4 days or in the fridge for about 1 week. Any longer than that and you can freeze it in an airtight, freezer-safe container for up to about 3 months.
Nutrition
Serving: 1sliceCalories: 202kcalCarbohydrates: 38gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 204mgPotassium: 187mgFiber: 3gSugar: 18gVitamin A: 179IUVitamin C: 3mgCalcium: 107mgIron: 1mg
