Holy Grail Banana Bread - Vegan, Nut-Free, Refined Sugar-Free & Gluten-Free
Near perfect gluten-free, vegan, nut-free and refined sugar-free recipe has been created. This banana bread is chewy without being mushy, decadent without tasting overly sweet and because of the oats, has a great mouth-feel.
Ingredients
Wet Ingredients
- 1 1/2 cup ripe banana - approx. 3 large
- 1/3 cup non-dairy milk - I used a full-fat coconut milk
- 1/3 cup vegan butter - melted
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup quick oats
- 1 1/2 cup 1 to 1 Gluten Free Flour - I use Bob's Red Mill or Bulk Barn brand
- 1 tbsp ground chia - or ground flax
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line 9x5 inch loaf pan with parchment strips, or spray lightly with cooking spray.
- In a blender or food processor, pulse oats until about half the mix looks flour-like. Ideally, approx. half of the oats remain intact. Transfer to large mixing bowl.
- Add flour, sea salt, baking soda, baking powder and cinnamon to oats. Whisk ingredients together until well blended.
- In a blender or food processor, purée all wet ingredients until no clumps remain.
- Slowly add dry ingredients into wet ingredients and stir until no clumps of dry ingredients remain.
- Fold in chocolate chips and spoon into prepared loaf dish.
- Bake for 40-45 minutes, or until the top of the loaf is fairly firm to the touch and toothpick comes out clean.
- Remove from oven and allow banana bread to remain in loaf dish for 10-15 minutes.
- Carefully remove from dish and let cool on baking racks for 15-30 minutes, before transferring to an airtight container.
Notes
*Loaf stays fresh at room temperature for up to 4 days. **Loaf can be wrapped and frozen for up to 6 weeks. Thaw at room temperature. ***For muffins, reduce baking time to 20-22 minutes. ****Earth Balance and Melt are my go-to vegan butters. [recipe-video]