My Go-To Gluten-Free Vegan Banana Bread

I call this my pantry dump banana bread! I had so many bags of flour in my pantry, I wanted to use some up, while also ensuring a quick, delicious breakfast on hand. Plus I have been craving it seeing all the banana breads being baked. My gluten-free vegan “template” below! Hearty, not super sweet (i.e. low sugar), plant-based and amazing with some nut butter on top

My Go-To Gluten-Free Vegan Banana Bread

• 3 flax eggs (3 tablespoons ground flax + 5 tablespoons water)

• 3 cups gluten free flour (I used: 1 cup quinoa flour 1 cup chickpea flour 1/2 cup almond flour 1/2 cup buckwheat flour)

• 1/2 cup coconut sugar 

• 2 T tapioca flour 

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt 

• 1 cup dairy free milk

• 1/3 cup nut/seed butter (I used tahini)

• 1 teaspoon ACV 

• 3 ripe bananas 

• 1 teaspoon vanilla

Preheat the oven to 350F. Line a loaf pan with parchment paper or spray with cooking spray.

In a medium bowl, make the flax eggs. Whisk together the ground flax and water (some recipes call for a 1:2 ratio of ground flax:water but I like mine thicker). Set aside.

In a small bowl, combine the dairy-free milk and apple cider vinegar. Whisk and set aside. 

In a large bowl or stand mixer, combine the gluten-free flours, tapioca flour, coconut sugar, baking powder, baking soda, and sea salt. Stir until blended. 

In a high speed blender (can also whisk by hand in a large bowl), add the dairy-free milk/apple cider vinegar, flax eggs, banana, nut/seed butter, and vanilla extract. Blend until creamy.

Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Transferring it to the loaf pan. Bake for 50 minutes. Cover the pan with aluminum foil and bake another 15-20 minutes, or until the internal temperature is between 180 and 200F and a toothpick comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely, about 2 hours.