As I was packing up to leave work last Friday my co-worker came and gave me a bunch of bananas that were bordering on over ripe and couldn’t be left in the office over the weekend. Free bananas! Please and thank you! I chopped them up and put them in the freezer thinking I’d use them for banana ice cream, but then remembered I’ve been craving banana bread forever, so I made this Gluten Free Vegan Banana Bread instead!
You can’t really beat a good loaf of banana bread. If you’ve got over ripe bananas I really hope you put them to good use and make a loaf of this gluten free vegan banana bread. It’s so freakin’ quick and easy to throw together and then you’ve got slices of yummy banana-y bread for breakfast and snacks for at least a week.
Gluten Free Vegan Banana Bread
2 cups flour (I used buckwheat flour and a couple tablespoons of pumpkin seed flour)
1 teaspoon baking soda
1 teaspoon baking powder
a pinch of salt
1 tsp each: cinnamon, cardamon, ginger
2 cups mashed, overripe banana
1/2 cup + 2 tablespoons agave syrup (or maple syrup)
1/3 cup almond milk (or other milk of choice)
2 tsp pure vanilla extract
- Preheat the oven to 350F / 175 C and grease a 9×5 inch / 23×13 inch loaf pan with coconut oil (or other vegetable oil) or line it with parchment paper.
- Mix together all the dry ingredients in a large bowl
- In a separate bowl, mix the mashed banana and all the other wet ingredients.
- Using a spatula, fold together the wet and dry ingredients.
- Pour into the loaf pan and bake in the middle of the oven for 30 minutes. Then turn the oven off, but do not open the oven! Leave the banana bread in the oven for an additional 10 minutes before taking it out and allowing it to cool completely.
- Serve immediately sliced as is or with nut butter, then store in an airtight container in the fridge, or sliced in a container in the freezer.