Hey everyone! Valentine’s Day is right around the corner and one of my favorite things to do is bake for my loved ones! This Gluten Free Vegan Banana Bread is an easy recipe you can cook up as a gift if you just want to make something homemade and from the heart! This bread is moist, firm, and full of chocolatey banana goodness! Trust me you need to make this!
- 4-5 Medium Ripe Bananas
- 3/4 cup Coconut Palm Sugar ( can also use regular sugar or brown sugar)
- 2/3 cup Coconut Oil
- 2 tsps Pure Vanilla Extract
- 2 1/4 cups All Purpose Gluten Free Flour ( Bob’s Mill one to one gluten-free flour)
- 4 tsps baking Powder
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1/2 pumpkin pie spice
- 1/2 cup Vegan Chocolate Chips (Good Life vegan chocolate chips)
- 1/2 cup of any nut of your choice
- Preheat oven to 350 degrees.
- In a large mixing bowl peel your 5 ripe banana and place them in the bowl. Mash the bananas with a fork until they are creamy.
- Now you will add your wet ingredients,3/4 cup coconut palm sugar, 2/3 cup coconut oil( put the oil in the microwave to melt you want it to be in its liquid form) 2 tsps pure vanilla extract. Then mix.
- Now you will add your dry ingredients in the bowl 4 tsps baking powder, 1 tsp baking soda, 1/2 salt, 1/2 pumpkin pie spice and slowly add in 2 1/4 cup gluten-free flour. Then mix.
- Now is the time to add your optional ingredients today I add just added some vegan chocolate chips. (Feel free to add more such as nut, coconut flakes etc.) Then mix.
- Take a loaf pan and lightly grease it with vegan butter or coconut oil. Take some of your gluten-free flour and lightly dust the pan with it so the bread does not stick.
- Add the batter to the pan.
- Put it in the oven for 45- 60 minutes at 350 degrees. Test the bread to see if it is finished by using a toothpick, if there is no residue on the toothpick it is done. If there is residue put the bread back and continue to check until there isn’t.
- Take it out once done and let cool on a sheet rack.
When baking this gluten-free bread be careful to not over bake it, gluten free flour tends to dry up more than regular flour in my experience.So if it’s a little mushy in the middle when you first take it out of the oven, let it sit, the bread does harden once you let it cool.
Let me know if you make this recipe tag me on any of my social medias @sabrinaleablog or comment below! I hope you enjoy this recipe as much as I do!