Vegan Banana Bread
Banana Bread ( gluten free, vegan, dairy free, egg free, nut free)
Fall has arrived and that means it’s time for the breads! Banana bread, pumpkin bread, or zucchini bread, they all remind me of cooler weather. There is just something so comforting in a warm piece of sweet bread with butter. You can eat it for breakfast, which I personally love, or a snack, or even dessert. This banana bread recipe is a much healthier version of normal banana bread, but with that same delicious, sweet banana flavor. It’s really easy to make, it keeps at room temperature covered for about three days, maybe four. However, they can be kept in the freezer for a matter of about a month. So it is ready whenever you are. What I like about this recipe is not only does it taste great, but you get some protein and fiber from the garbanzo bean flour. So truly it can be a snack or breakfast!
Details
Breakfast, egg free, dairy free, vegan, gluten free
Ingredients
1 1/2 cups garbanzo bean flour
1/4 cup avocado oil or grapeseed oil
1 tsp. pumpkin pie spice or cinnamon
1/4 cup apple sauce
3 medium ripe bananas
1/4 cup honey or maple syrup
1/4 tsp. salt
1 tsp. baking soda
1 tsp. apple cider vinegar
Instructions
Preheat oven to 350 degrees
Mash bananas in a bowl and set aside.
Combine all dry ingredients in a medium bowl and whisk well.
Add the oil, applesauce, maple syrup or honey, vinegar, and bananas.
Mix well with spatula.
Bake for about 25-30 minutes.
Note: (can add chocolate chips or nuts if desired)