Despite the fact that we already have a recipe for vegan and gluten-free banana bread I wanted to make a gluten-free version because it is less expensive and whole wheat flour can be found at any supermarket
The previous recipe also lacked oil though I used coconut oil this time. You can use any oil you want, but coconut oil is my favorite for sweet recipes because of its flavor and texture
Banana bread is typically consumed for breakfast but it is also delicious as a dessert, a snack, or as a snack. Keep in mind however that you should not abuse the confectionery and that it is not something we should consume on a daily basis
You can use dates instead of sugar if you don’t want to use sugar but I’ve never tried the recipe that way. I would combine the dates with the remaining ingredients in a blender beat and adjust the recipe by adding more flour or milk as needed (take a look at the photo of the dough to see how it has to be ).
Apparently spreading butter (our recipe is vegan) on banana bread is common, but my favorite way to eat it is dipped in milk, especially oat milk, which is my favorite.
Some people prefer hot banana bread but I prefer it most of the time. Remember that it is best to wait a few minutes before chopping it because it is easier to break when it is hot.
- 3 very ripe bananas (1 and 1/2 cups or 365 g, mashed)
- 2 cups of whole wheat flour ( 240 g )
- 3/4 cup of brown, cane or coconut sugar ( 135 g )
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon of salt
- 1 flax egg
- 1/2 cup unsweetened non- dairy milk ( 125 ml), I used soy milk
- 1/3 cup coconut oil, melted ( 85 ml)
- 1 teaspoon vanilla extract , optional
- Preheat the oven to 180oC/350oF with a wire rack in the bottom third.
- With the help of a fork, mash the bananas. To measure the amount of banana, I recommend using cups or a scale because the size of one banana can differ from another. 1 1/2 cups (365 g) is the appropriate amount. Reservation.
- In a mixing bowl combine all of the dry ingredients until well combined (flour, sugar, cinnamon, baking soda, and salt).
- Combine the remaining ingredients in a mixing bowl (bananas, flax egg, milk, oil, and vanilla extract). Stir until well combined.
- Grease a 23 13 cm (9 x 5 inch) rectangular mold or fórralo with greaseproof paper and bake for 60-70 minutes (ours was ready in 70 minutes). The time will differ depending on the oven. When the banana bread is golden brown on the outside and a stick inserted into the center comes out clean, it is done. Cover it with aluminum foil if it starts to brown too much on the outside but is still raw on the inside.
- Remove the banana bread from the mold and set it aside for at least 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing it, but you can have it hot if you prefer.
- You can keep it in an airtight container at room temperature or in the refrigerator for 4-7 days.
- If you use a different type of flour or sweetener, you may need to adjust the amount.
- You can use whatever oil you want.
- If you use a mold with other measurements, you may need to adjust the cooking time.
Amount Per Serving Calories 691Total Fat 24gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 4gCholesterol 49mgSodium 528mgCarbohydrates 111gFiber 10gSugar 42gProtein 14g