Banana bread is such a classic, we love it! However for the longest time we have resorted to a recipe that contained both eggs and gluten – we wanted to change it up. This banana bread recipe is vegan and gluten free. We often find that delving into the realm of gluten free and plant based baking is too hard and too difficult – we are trying to change that. This recipe is super simple and tastes amazing, give it a go and let us know how much you love it 🙂
Baking for us is a form of self care, taking time out to create a delicious treat that warms the soul and excites our tastebuds.
Preheat the oven to 175C fan forced and grease and line a loaf tin with baking paper.
Prepare the flax eggs by combining the ground flaxseed and oat milk together in a small dish and set aside to thicken. You can also use chia seeds in place of ground flaxseeds.
Mix together the almond meal, gluten free flour, cinnamon, nutmeg, salt and baking powder in a large bowl.
In a medium bowl, whisk together the flax eggs, Rice Malt Syrup, mashed banana and vanilla until well combined.
Add the dry ingredients to the wet ingredients and mix well to form a batter. Fold in the chocolate.
Pour batter into the loaf tin and bake for 55-60 minutes or until a skewer inserted comes out clean, if the top begins to brown too much simply cover with a sheet of foil and continue baking. Remove from oven, allow to cool for 5 minutes before turning out onto a wire rack to cool completely.
Great served warm with a slathering of Coco2.
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