Vegan & Gluten-Free Banana Bread
A part of my job as a manual osteopath is doing a check in with my clients and their nutritional habits. From that point on, I see it as my job to refer out if I feel their nutrition is wreaking havoc on their systems. You’ll see more reference to this in the future.
I have always been super passionate about nutrition & cooking. Whether that be learning about the body & its responses to food or curating up a special meal. I enjoy being creative & throwing items & spices together to see what I come out with. Here is a banana bread that I was inspired to adapt from hummusapien.com. With a few tweaks to adjust for my allergies, I feel I have mastered a great alternative to your traditional loaf! A huge thanks to Alexis for such an awesome base for me to tweak from! Give this girl credit and try her version out too if you can have regular flour, eggs, dairy, and almonds!
Vegan & Gluten-Free Banana Bread
1/4 cup coconut milk (full fat)
1 tsp apple cider vinegar
4 overripe bananas mashed
1/4 cup melted coconut oil or melted butter
1/2 cup of brown or coconut palm sugar (I tend to put a little less to be honest)
2 cups of gluten-free flour (I used the brand from Costco)
1 tsp clear vanilla
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup of halved walnuts (I just squish them in my hands) or if you like it sweet, chocolate chips (dairy free for vegan)
- Preheat oven to 350F. Take out your loaf pans & line with a piece of parchment paper.
- Mix coconut milk with apple cider vinegar in a small bowl and set aside.
- Mash bananas, if you haven’t done so already. Mix with sugar, coconut oil or butter & vanilla. Then add in your coconut milk/vinegar mixture.
- Add in flour, baking soda, salt & cinnamon. Stir until just combined.
- Add in crushed/chopped walnuts.
- Place into baking pan with parchment paper & into the oven.
- Bake for 1 hour and 10 minutes until a toothpick or knife comes out clean from the center.
- Lift the bread out of the pan and onto a wire rack to cool. I enjoy this recipe best once cooled down!
- Store on the counter in a sealed container for up to 3 days.
Notes: I mention overripe banana’s however, I’ve had success with yellow, slightly green tipped ones as well.
Adapted from Hummusapien Vegan Banana Bread!
