FLUFFY VEGAN BANANA BREAD (GLUTEN-FREE, 9 INGREDIENTS!) #healthydessert #veganrecipes

FLUFFY VEGAN BANANA BREAD (GLUTEN-FREE, 9 INGREDIENTS!) #healthydessert #veganrecipes

This Vegan Banana Bread is cushy, without gluten, and completely scrumptious. Also, it's really sound — and you just need 9 fixings to make it!

Ok, the great Banana Bread. Are there really individuals out there who detest it?

By and by, I have constantly adored it. I could have it for breakfast, toast it up for an evening tidbit, and put some shelled nut or almond margarine on it for a simple treat. In the event that we are what we eat, I might be 50%+ bananas and bread.

Also Try Our Recipe : FRIED ZUCCHINI

FLUFFY VEGAN BANANA BREAD (GLUTEN-FREE, 9 INGREDIENTS!) #healthydessert #veganrecipes

INGREDIENTS

  • 3 Medium Bananas (make sure they are very brown and spotty!)
  • 2 1/2 cup Rolled Oats, divided (not Instant)
  • 1/2 cup Coconut Sugar
  • 1/4 cup Nut or Seed Butter
  • 2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract (Optional, but recommended)
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Preheat your oven to 350F.
  2. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
  3. Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
  4. Place the Oat Flour into a medium sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
  5. Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
  6. Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
  7. Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.
  8. Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
  9. Store in a container at room temperature for up to one week.

For more detail : bit.ly/2mjvfLb

Read More Our Recipe : peach bruschetta with goat cheese, basil and infused honey

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