BANANA BREAD (GRAIN FREE, VEGAN) (Edit recipe)

If you are looking for a gluten free / grain free banana bread that is also vegan, then try this recipe. You will not be disappointed! Sunflower seed butter is the secret ingredient in this grain free banana bread and it adds a delicious richness as well as a great texture to this bread.

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	5 g
Carbohydrates:	23 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	137 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 10

Ingredients

1 cup Cassava Flour
2 Tbsp Tigernut Flour
1 tsp Otto's Naturals Grain-Free Baking Powder
0.25 tsp Sea Salt
0.25 tsp Baking Soda
2 whole Banana
2 Tbsp Sunbutter, unsweetened
0.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
2 Tbsp Lemon Juice
0.5 cup Coconut Milk, or any non dairy milk
2 Tbsp Coconut Milk, or any non dairy milk

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre heat oven to 350 F. Line a loaf pan with parchment paper,
In a sheet of parchment paper, measure the flours, baking powder, baking soda and salt. Mix them using a spatula. Keep aside.
In a large mixing bowl, add the bananas and mash them using a masher. To this add the maple syrup, sunflower seed butter, lemon juice. Stir to mix. Then add the flour mixture slowly into this and add the coconut milk(or non dairy milk) as well. Add the vanilla extract. The batter will be thick but should resemble a thick banana bread batter. If it feels too thick, you can add a little bit more of the non dairy milk.
Drop the batter into the prepared loaf pan and bake in the oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

Notes

There might be some greenish tinge to the banana bread after baking. This is because of the cassava reacting with the baking soda and lemon. Don't worry about it. The bread is perfectly safe to eat!