Gluten-Free Vegan Banana Bread
Delicious, naturally-sweetened, gluten-free Vegan Banana Bread with blueberries, and without refined sweeteners or oil. A moist, healthy snack that tastes incredible. 7 ingredients, and 10 minutes to make.
Servings: 9 servings
Calories: 262kcal
Ingredients
- 10 pitted medjool dates finely chopped
- 4 medium-large ripe bananas mashed
- 1 cup gluten-free all-purpose flour (I used King Arthur's brand), or regular all-purpose, or whole-wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt or to taste
- ½ cup creamy runny almond butter or peanut or cashew butter
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9-inch by 5-inch loaf pan. Then line it with parchment paper.
- Transfer the chopped the dates to a bowl with the mashed bananas. Mix well and set aside for at least 10 minutes to soften the dates.
- Sift the flour through a fine mesh strainer.
- Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to combine.
- Add wet ingredients: Transfer the almond butter, vanilla, and banana-date mixture to the bowl. Mix well until fully incorporated. Add the blueberries and gently fold them into the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake the loaf for about 40 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean.
- For serving: Once the bread is cool, use the parchment paper to lift it out of the pan. Slice and serve.
- Storage: Store the banana bread in an airtight container for up to two days, or refrigerate for up to 5 days.
Notes
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- Chop the dates finely. This helps to distributed them more evenly, and they will soften more readily when added to the mashed banana. Set aside in the mashed banana for at least 10 minutes and up to 30 minutes.
- Use very ripe bananas for a sweeter and moister vegan banana bread.
- Do not over bake. Bake until the top is golden brown and bounces back when touched. Test with a toothpick. It should come out mostly clean.
- Use a standard 9-inch by 5-inch loaf pan or three mini loaf pans. Make sure to lightly coat the pan with oil and line with parchment paper so the oil-free banana bread does not stick.
- For mini loaf pans of muffins, bake them for about 22 minutes before testing for doneness.
- Storage: This vegan banana bread keeps for about 2 days in an airtight container on the countertop. I recommend refrigerating any remaining banana bread in an airtight container for up to 4 days.
Nutrition
Calories: 262kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 96mg | Potassium: 491mg | Fiber: 6g | Sugar: 27g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 1mg
