Banana bread might have had its moment about nine months ago, BUT I recently made my banana bread again, and I was just like, wow… my mind. I did that.
Since I’ve had a surprising amount of people ask for this recipe, I’ve decided to share it with you, because I’m nothing if not generous.
I’m not going to do the food blogger thing, where I tell you this heart wrenching story about my grandmother baking me banana bread to make me feel better about the first day of school when I was a wee child, or something. I’ll get right to it.
But what I will tell you is that, you’re lucky I wrote this down, because I always just throw things together and hope for the best.
Anyways, she’s vegan, she’s gluten-free, and she’s oil-free (if those are things you care about). But more importantly, she’s delicious.
Ingredients
- 3 large, over-ripe bananas, you want these bitches brown and limp (I understand size is subjective, but try your best)
- 1/2 cup almond butter (I salivate over Trader Joe’s Creamy Raw Almond Butter, but I assume any runny nut butter would be fine)
- 2 tablespoons apple cider vinegar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons ground flaxseeds
- 1 1/2 cup quinoa flour
- 1/2 cup almond flour
- 3/4 cup coconut sugar (1 cup if you want it sweeter, but I prefer it less sweet. I’m sure you could also use regular sugar, but remember it’s sweeter than coconut sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Instructions
- Line a bread pan with parchment paper and preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the wet ingredients and flaxseed meal until combined. Let that sit for five minutes to let the flaxseeds thicken. This will act as your “egg”.
- Add in all the dry in ingredients and stir her up bby.
- Pour your batter into your lined bread pan and smooth out the top with a spatula to make sure it’s evenly distributed.
- Bake for 55-60 minutes, or until golden brown and the toothpick is clean after you stick it in and pull it out (you know I can’t rephrase this, it’s too late. It’s been written).
- Remove the perfect banana bread from the oven and let it cool for 15 minutes.
(Makes 12 slices)
So there you have it, my banana bread baby. I love her the way she is, but adding in some walnuts or raisins could be a fun time! Let me know how it turns out if you make it. If you hate it please keep that shit to yourself.
xx