This is the BEST gluten free and vegan banana bread recipe, ever. There’s also no added sugar, which makes it Paleo friendly for those of you who are into that kind of thing.
Reminder: this will not taste like your G-ma’s banana bread. It ain’t sweet and it’s not moist (sorry, no other way to say it).
This is a great alternative recipe for those who have dairy or gluten allergies. It’s also a great swap for those who want less added sugar but don’t want to sacrifice taste or texture.
Don’t get me twisted, I haven’t sworn of regular old banana bread but sometimes a girl likes to switch it up and this has become a new favorite to pair with my morning coffee.
You can expect a close textured, semi-sweet, dynamic flavored loaf. My favorite way to eat a slice of this bread is warm and with a drizzle of honey. You can’t see me right now but I’m drooling just thinking about it.
Before we get to the recipe, here is what you should know…
- Don’t be afraid to up the blueberry and walnut quantity. This last bake I went up to 100 grams.
- Don’t have ginger powder? No problem, leave it out. I did so once and it was still the bomb.
- And on that note, no chia seeds? Do you have flaxseed? No? Omit. Not the end of the world, promise.
225g spelt flour
50 ml almond milk
10g baking powder
2 Tbsp chia seeds
2 tsp cinnamon
1 tsp ginger powder
- Preheat oven to 355F
- Put chia seeds with 5 Tbsp water together in a cup and stir a little.
- Add the other ingredients, except the blueberries and leftover banana, and mix them.
- Fill the dough in a mold. Put the blueberries on top and press them gently into the dough.
- Slice the last banana and put it on top.
- Bake for 45 minutes.
- Enjoy with nut butter, fruits, or jam!
This recipe was originally printed in THRIVE magazine that I (happily) impulse purchased in the Sprouts checkout line.
If you make these tag me @sjrandol (Twitter, Facebook, and Instagram!). I’d love to hear and see how you enjoyed them. Also, if you’ve got any additional apple cider donut hacks, add them to the comment section down below. I’d love to hear from you!