I love this simple recipe for a vegan banana bread, which I recently make gluten free due to my friend’s gluten intolerance. It’s really tasty, quite nutritious and great for breakfast, dessert or an afternoon snack.
You can play with some ingredients; I use a lot of cinnamon for example as I love it and I brought plenty from Sri Lanka, but if you’re not a fan, use less or non at all. I use walnuts and hazelnuts and I love to chop some dark chocolate, but it works great without if you like your banana bread more simple. Enjoy!
4 ripe bananas
1/2 cup coconut (or other vegetable) oil
1/2 cup rice (or almond) milk
1/2 cup coconut (or brown) sugar
1 tbs cinnamon
1 tsp bourbon vanilla (I use powder)
2 cups gluten free flour mix
1 tsp baking soda
pinch of salt
nuts, few chopped dates, vegan dark chocolate
Smash 4 very ripe bananas with a fork. Mix in oil, 1/4 cup of rice milk (not the full amount), and add sugar, cinnamon and bourbon vanilla. Mix well and start adding flour and baking soda. If you need to, add the rest of the milk (sometimes 1/4 cup is enough). Add a pinch of salt plus nuts, dates and chopped chocolate. Bake in a pre-heated oven on 180 C for about 50 minutes.