Easy Vegan Recipe
Vegan Gluten-Free Banana Bread ▢ 2 tbsp Flaxseed Meal ▢ 6 tbsp Water ▢ 3 Bananas ▢ ¼ cup Melted Coconut Oil ▢ ½ cup Light Brown Sugar ▢ 1 tsp Vanilla Essence ▢ ½ cup Old-Fashioned Rolled Oats ▢ 2 cups Oat Flour ▢ 1 ½ tsp Baking Powder ▢ 1 tsp Baking Soda ▢ ½ tsp Cinnamon Optional ▢ ½ cup Chopped Pecans
Prepare the flaxseed egg by whisking lukewarm water into a flaxseed meal before setting it aside for 10 minutes to form the gel texture.
Peel three bananas. Choose very ripe bananas to bring a delicious sweet texture to the bread. The bananas will have dark spots on the skin and soft brown patches in the flesh.
Mash the ripe bananas in a bowl with a potato masher. Add the flax egg, coconut oil, and vanilla.
Beat the wet vegan gluten-free banana bread ingredients with an electric beater until well combined.
In another bowl, combine the oat flour, baking powder, baking soda, old-fashioned rolled oats, and chopped walnuts, cinnamon, and brown sugar.
Stir the dry vegan gluten-free banana bread ingredients with a whisk until they are well combined.
Pour the wet vegan gluten-free banana bread ingredients into the dry ingredients.
Combine the gluten-free banana bread batter with an electric beater until well combined.
Add the chopped walnuts or chopped pecans and stir them into the banana bread batter with a wooden spatula.
Pour the gluten-free banana bread batter into a loaf pan lined with slightly oiled parchment paper.
Place two long slices of banana on top of the vegan banana bread batter before cooking the bread for 55-65 minutes at 350°C (180°C).
Cool the vegan gluten-free banana bread for 10 minutes in the pan before releasing it and transferring it onto a cooling rack for 3 more hours of cooling.
Prep Time: 10 minutes Cook Time: 40 minutes Makes: 12 Slices Calories: 201 kcal per Serving