What could you possibly do with an overpopulation of bananas in your home? To be precise – ripe bananas! How about some nice, moist, vegan banana bread?
Bananas (botanically considered as berries) are high in B6 and fiber. They also contain a lot of slow sugars to keep you from being hungry too quickly. Interestingly, people always think that bananas are super high in potassium (we need this chemical for cell function – that’s kind of an urban myth, not really sure where it came from…If you want to eat potassium rich foods go with apricots, carrots and beans.) Now back to bananas. The ripe ones actually contain considerable amounts of serotonin – so a great alternative to chocolate!
Banana bread is pretty easy to make. This recipe creates a relatively dense version but it’s delicious as a breakfast food or an afternoon snack. Feel free to cut it up and freeze it too if you want to keep it for longer.
Makes one banana bread (8-10 slices), 10min prep time, 1hour baking
- 3 ripe bananas (pretty large ones)
- 1/2 tsp pure vanilla extract
- 1 flax egg
- 2 tbsp olive oil
- 1/2 coconut sugar
- 3.5 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup almond milk
- 1 1/4 cup almond meal
- 1 cup buckwheat flour
- 1 1/4 cup gluten free oats
- Preheat oven to 350, line a loaf pan with parchment paper.
- Mash banana in a large bowl. Add all ingredients through almond milk and whisk to combine. Then add almond meal, flour and oats and stir.
- Bake for 1 hour.
- Let cool completely before cutting and serve with some maple syrup or strawberry jam.
This recipe has been inspired by Minimalist Baker One Bowl Gluten Free Banana Bread.