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Best Healthy Banana Bread

(vegan, gluten free, refined
sugar free, oil free)

BY REMY • JANUARY 9, 2019

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Filed under: Breakfast, Eat, Gluten Free, Oil Free,

Sweet Treats

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R E A D E R F A V O U R I T E , B E S T H E A LT H
BANANA BREAD!

There are some recipes that just never ge

old, like my Best Healthy Banana Brea
It’s my favourite way to use ripe bananas
when I’m not freezing them for smoothies
and one of YOUR favourite recipes too. N
really, if you follow me on Instagram, you
know I’m constantly re-posting your
recreations and banana bread constantly
tops the list of most made recipes. It’s al
one of my most re-pinned recipes
on Pinterest, so at this point it’s safe to s
it’s a crowd pleaser!

Before posting this recipe, I never though

to share how I make banana bread becau
well, it’s one of those recipes that almos
every food blogger has posted before. Eve
within the vegan community, you’ll find
countless banana bread recipes… so what
makes this banana bread so different? To
start, it’s vegan, but also gluten-free,
refined sugar free and made without any
added oil. Just about as healthy as it get
in my book, and what’s better than a
delicious dessert that does the body good
too?

This banana bread is delicious, moist and

really easy to customize. You can get cra
and throw in chocolate chips, or cacao
powder to make a chocolate banana loaf
You’re always welcome to get fancy and
throw in additional ingredients like chopp
nuts, dried fruit or peanut butter, just to
name a few. It can also be frozen (does t
count as a meal-prep friendly dessert?) a
you can toast it to enjoy again within
minutes.

The recipe calls for very similar ingredien

to that of my Fluffy Apple Loaf
Loaf, becau
that recipe was actually inspired by THIS
trusty recipe. It’s definitely fluffy, burstin
with banana flavour, and pretty easy to
make too. The hardest part is waiting for
to bake in the oven because it smells div
while it’s baking. Oh, and you should let i
cool too.

W H A T ’ S I N B E S T H E A LT H Y B A N A N
BREAD?

Bananas → because you can’t have

banana bread without bananas in it!
Gluten free flour → I use a blend
of quinoa flour and oat flour, but I als
love using garbanzo bean flour, which
adds a little plant protein.
Maple syrup → is the sweetener we’
using that not only adds moisture to t
bread, but also eliminates the need to
use refined sugars. Were not adding to
much, because bananas are naturally
sweet.
Ground flax seeds → replace what
would be an egg in a non-vegan banan
bread recipe. When ground and mixed
with water, it creates this gelatinous
texture that resembles the texture of
egg. Bonus: ground flax seeds are also
an amazing source of omega-3 fatty
acids and fiber.
A li ttle almond butter → adding ju
a touch to give the banana bread a
boost of healthy plant fat! If you aren
able to eat almonds, cashew butter or
tahini could also work.

SECRETS TO SUCCESS

My most important reminder–please use

very, super duper, über ripe bananas. The
spottier, the better and this is important
because it will not only be the correct
texture to mash, but will also add enough
moisture and sweetness to the batter.
Using ripe bananas makes it easy to bake
this bread without needing to add extra o

As mentioned, I like to use a blend of oat

flour and chickpea flour. You can opt to u
all oat flour as well, but I find the textur
is much better when using a blend and le
prone to becoming gummy or uncooked in
the center. That’s the reality of gluten fr
baking sometimes If you’re not avoidin
gluten, go ahead and use regular flour! Y
just want to keep an eye on the bake tim
as the bake time may vary slightly.

Finally, I highly recommend lining your

baking dish with parchment paper, or
greasing it so that the loaf won’t stick to
the pan. I usually like to lay a small piece
of parchment paper across my baking dis
so that I can use it to gently lift the loaf
out of the pan once it’s ready. Additional
I like to wiggle a knife around the edges
loosen. Be gentle with your banana bread
friends!

I F Y O U L I K E T H I S R E C I P E , T R Y…

Easy Pancake Bake

Lemon Raspberry Poppyseed Muffins
Fluffy Apple Crumble Loaf
Pumpkin Gingerbread Loaf
Chocolate Chip Chickpea Blondies

If you try this recipe out, tag me on

Instagram @veggiekins so I can see you
delicious re-creations and for a chance to
be featured! As always, I love when you
share your reviews in the comments belo
and if you make any fun substitutions, le
me know how it worked out below.

Best Healthy Banana

Bread (vegan, gluten free,
oil free)

★ ★ ★ ★ ★ 4.8 from 26 reviews

Author: Remy Prep Time: 15

Cook Time: 45
Total Time: 1 hour
Yield: 12 servings
Category: dessert, cake,
breakfast
Method: baking

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DESCRIPTION

The best healthy banana bread

recipe I’ve ever made, and possibly
the most delicious way to use up
your ripe bananas. Vegan, gluten-
free, oil free and refined sugar
free. Perfect for a sweet breakfast
or an afternoon snack with tea,
and it’s meal prep friendly too!
Most importantly, it’s perfectly
moist, and easy to make.

Re

INGREDIENTS

1/3 cup non-dairy milk + 1 tbsp

apple cider vinegar

2 tablespoons ground flax

seeds

1/2 cup pure maple syrup

1 cup mashed ripe bananas*

(roughly 3-4 bananas)

2 heaping tablespoons creamy

roasted almond butter (or other
nut/seed butter)

1 tsp pure vanilla extract

1 cup quinoa flour

1/2 cup oat flour

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp baking powder

Re

INSTRUCTIONS

Preheat your oven to 350F and

prepare your baking pan by
lining with parchment
paper. The pan I used measures
roughly 8.5 x 4.4 inches. See
notes below about baking dish
recommendations**

In a small bowl, combine your

non-dairy milk and apple cider
vinegar and allow to sit for
about 2 minutes or until
slightly thicker. This creates a
mock “buttermilk” effect.

In a large bowl, whisk together

wet ingredients (maple syrup,
mashed banana, nut butter,
vanilla, almond milk mixture)
along with your ground flax.

Sift in your remaining dry

ingredients and mix until
combined and a smooth batter
forms.

Transfer mixture into lined

baking pan and pop into the
oven for about 35-45
minutes (you may need to bake
for additional 5-10 minutes if
mixture looks undercooked). I
recommend starting with 35
minutes, checking by poking a
toothpick into the center, and
baking longer as needed. This
time will vary based on the
size/shape of the pan you’re
using.

Once baked and lightly golden

brown on top, allow the loaf to
cool for 30 minutes before
enjoying or slicing (I know, this
is the hardest part!).

Re

NOTES

i *By ripe bananas, I mean really

ripe! Look for lots of brown
spots, and a really soft texture.
The riper, the more banana-ey
your bread will taste, and the
more naturally sweet it will be.
Don’t be afraid if it looks like
your bananas are about to go
off–that’s exactly what we
want.

i **For even baking, I definitely

recommend going with a wider,
more shallow baking pan if you
have one. You could even use a
small casserole pan like this
Staub 10.5 x 7.5 one if you’d like,
to ensure that the center is
baked through and not gummy.
This is especially important if
you’re not using the suggested
flour mix and are using all oat
flour.

K e y w o r d s : banana bread, oil free, healthy

breakfast, vegan banana bread, vegan gluten
free

DID YOU MAKE THIS

RECIPE?

Tag @veggiekins on Instagram and

hashtag it #veggiekins

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Tags: banana bread, bread, breakfast, cake, dessert,

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73 COMMENTS

Nicole says:
January 12, 2019 at 7:08 pm
I've gotta say, you simply cannot