Vegan Gluten-Free Banana Bread

Vegan Gluten-Free Banana Bread

Patience is a virtue.  Whoever said that was not a baker.  I love to bake which coincides with the fact that I love to eat.  The issue I have with being vegan and gluten-free stems from the problem with what ingredients that go into baking delicacies for our species that are not homemade.  To make sweets tasty, manufactures add a lot of fat and sugars which in turn protrudes my stomach, screws with my cholesterol and not to mention that lying bathroom scale.

What to do?  I play around with a lot of recipe and try and cut out the fats and sugars, more of a hit or miss style of baking.  However, when I finally achieve nirvana, I forget what I have added or deleted.  My brilliant husband suggested I jot as I add or delete and not  mish-mosh my way through life as an accidental baker.  Good idea and hence I now have a delicious recipe to share.

 

Vegan Gluten-Free Banana Bread

Preheat oven to 350F

 

5 ripe bananas

3 tbsps. Chia seeds

2 cups Almond flour

¼ cup maple syrup

2 ½ tsp. baking soda

Pinch of salt

1 tsp. vanilla extract

Add nuts, seeds, chocolate chips and whatever else you enjoy. I didn’t measure but I feel it was around a cup, with the chocolate chips being about ¾ of the mix.

 

In one bowl, smash the bananas and add the rest.  Stir it up, mix it up and add it to a pre-oiled (I used olive oil and not the spray) loaf pan.   Into the oven for 40-45 minutes.  Done when the fork comes out clean.

 

Wait ten minutes to unmold the bread, unlike my 2 minutes that I actually waited.  It needs the 10 minutes to settle.  A word to the wise, don’t make this bread when you are hungry, or that awful lying bathroom scale may be telling the truth.

 

 

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