So here is the irony.
I’m not a huge fan of banana bread.
To be more precise, I am not a huge fan of mushing over-ripe bananas together to make banana bread. Something about the way bananas look and feel as they get all gooey.
Unfortunately for me, everyone around me from my significant other to my colleagues and the super in my building not only like banana bread but absolutely love this recipe.
So there I was, in the kitchen again for the third time this month, mashing up those bananas and trying. Not. To. Look. Down.
Fortunately, while I might not love the making of banana bread, I do love the final product.
This is the only gluten free and vegan banana bread recipe I make anymore – low sugar, low calories and delicious.
It is easy to make too. The trickiest part is getting the timing right so the loaf is cooked through, but that’s easily solved by just being careful and checking on the loaf before the full baking time is up.
So, after trying many kinds of vegan banana breads, what changed everything for me was using spelt flour instead of the normal all purpose flour (thank you Oh She Glows!)
You can get light or whole-grain spelt and use either here, though my personal favorite is whole grain. The nutty, earthy taste and ever-so-slightly heavier texture makes it perfect for muffins and loaves. It also makes it all cracked on top as per the picture!
I occasionally add 2 tablespoons of cacao powder to the mix if I’m the main audience as the bitter chocolate notes go perfect with coffee.
So here it is. Luxuriously nutty and moist in the middle with crunchy walnuts or pecans, this gluten free banana bread really is to die for and perfect for a vegan breakfast.
Prep Time: 10 minutes
Cooking Time: 45 – 55 minutes
Yield: A two pound tin loaf (so about 8 x 4 x 3 inches)
- 3 large very ripe bananas, mashed well
- 1/3 cup plant based milk (I use almond)
- 1 teaspoon baking soda
- 2 tbsp ground flax seeds
- 1/2 cup rolled oats
- 1/3 cup coconut oil
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tbs pure maple syrup
- 1/4 cup natural cane sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups spelt flour
- Chopped walnuts or pecans
- 2 tbsp cacao powder (optional)
- Pre-heat the oven to 350F and lightly oil your bread tin.
- Mash your bananas in a large bowl and stir in your flax, milk,syrup, coconut oil and vanilla. Combine well.
- Next, stir in the remainder of the ingredients except the baking powder and flour. Stir well for a couple of minutes before adding the the baking powder and flour.
- Add your batter to the tin and spread out and add the walnuts or pecans to the top.
- Bake the loaf, uncovered, for 45 minutes or more, checking on progress around the 40 minute mark. It should look golden brown on top and a toothpick should come out clean if you stick it in the middle.
- Place the tin on a rack and cool for 30 minutes.
- Loosen the sides with a spatula or knife and ease out gently and serve, with or without coffee.