Blueberry Banana Bread (Vegan & Gluten Free)
I've always adored banana bread, and have experimented with many plant based versions in the past. That's why I was so excited when I perfected this recipe! It uses purely plant based and gluten free ingredients, and the addition of the moist blueberries makes them the perfect healthy treat. Try it warm with a dollop of coconut yoghurt and a drizzle of nut butter.
Ingredients
- 4 small Bananas ripe
- 1 Chia Seed Egg 1 tbsp chia seeds mixed with 3 tbsp water for 10 mins until a gel has formed
- 1/3 Cup Maple Syrup
- 1/2 Cup Melted Coconut Oil left to cool slightly
- 1 tsp Vanilla Extract
- Splash of Dairy Free Milk
- 1/2 Cup Ground Almonds
- 1 Cup Buckwheat Flour
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 Pinch Salt
- 1 Cup Blueberries Frozen or Fresh
- Chopped Pecans optional - for topping
Instructions
- Preheat the oven to 190c and line a load tin with baking paper
- In a medium sized mixing bowl, mash the bananas with a fork until a mostly smooth consistency forms with minimal lumps
- Add in all of the other wet ingredients and mix thoroughly
- In another large mixing bowl add all the dry ingredients (apart from the blueberries) and stir well
- Pour in the banana mixture and mix very well until a batter forms
- If the batter is too thick, add a splash more of plant milk
- Add in the blueberries and fold in carefully until they are evenly distributed throughout the mixture
- Pour the batter into the loaf tin and bake for 30 minutes
- After 30 minutes, take out the banana bread and cover with tin foil, then place back in the oven for 30 more minutes
- You will know it has cooked through if a skewer comes out clean (if not, let it bake for longer)
Notes
I recommend eating it warm; either on it's own or with a generous spread of nut butter!
If you don't think you can get through the whole loaf, a good idea is to slice it up and store in the freezer, then take out and defrost when you fancy a piece!