Date-Sweetened Banana Bread (gluten- & oil-free)

02 Oct Date-Sweetened Banana Bread (gluten- & oil-free)

There’s always a sense of comfort that comes along with enjoying thick a slice of banana bread and a tall glass of {non-dairy} milk. It’s to me like sitting in front of a warm fire on a cold winter’s night (if you would even consider there to be a ‘winter’ here in LA).

The problem with most other banana bread recipes is that they contain dairy, eggs, refined sugar, and oil — things that I do not consume or include in what I consider a healthy diet. So, I decided not only to veganize this nostalgic recipe, but to also be sure it is a healthy version that I could guiltlessly consume and enjoy.

So here it is, a healthy banana bread that is vegan, gluten-free, refined sugar-free, oil-free and yet still comforting & delicious. The ingredient list on this recipe is also relatively simple, I promise!It brings me back to my childhood and my mom’s big clunky bread maker. For a few years, it seemed that almost every Saturday night my mom would have my brother and I with her on the kitchen counter tossing ingredients into the bread maker for our Sunday morning, after-church breakfasts. Waking up to the smell of my mom’s baked bread in the morning was always the best feeling. And when she made banana bread, oh boy was it going to be a good day. In order to avoid greasing the pan with oil, I lined it with parchment paper and it worked perfectly. All I did was line the pan with a piece of parchment the size of the width to line the bottom and two smaller ends, then I used a large piece to line it lengthwise and up the long sides. Please look at the above photos for images of these two pieces.The morning I made this bread, my family was off to Las Vegas with my aunts and uncles in the afternoon for a wedding, and I was trying to get the bread done prior to their departure in order to have multiple tasters to guarantee this recipe was perfect for you all. Well, the fact that there was only 1 slice of bread left (the one that I had set aside for myself) made me confident that it was was winner. It would have been perfect if I had added in crushed walnuts, in my opinion, but not all that were trying the bread were fans of nuts, so I leave that option to you in your own kitchen.

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Date-Sweetened Banana Bread (Gluten-Free)

★★★★★

5 from 1 reviews

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 8
• Category: Bread
• Cuisine: Vegan

Ingredients

• 2 tbsp flax seed powder or chia seeds + 6 tbsp water
• 2 cups gluten-free oat flour (or make your own)
• 3 large ripe & spotty bananas, mashed
• + 1 banana to top, if desired
• 1 cup pitted medjool dates, packed
• ½ cup unsweetened non-dairy milk (I used homemade walnut milk*)
• 1 1/2-2 tsp organic vanilla extract (I used 2)
• 1 tsp cinnamon
• 1 tsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• Optional but recommended: 1/2 cup crushed nuts

Instructions

1. Preheat oven to 350 F and line a 9×5″ bread pan with parchment paper (see photo in post).
2. Mix flax seed powder or chia seeds with the water, stir well and leave it aside till gooey, about 15 minutes.
3. In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well.
4. Using a food processor, blend together the dates and liquids until smooth. Add the mashed banana and flax seed mixture and stir till it’s combined. Add date and banana mixture to the dry mixture; stir until combined. Add in optional ingredients.
5. Scoop/pour mixture into prepared loaf pan. If desired, take the fourth banana, slice it in half lengthwise, and press into the top of the bread, cut side facing up.
6. Bake for 50-60 minutes, or until a toothpick runs clean.
7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

Notes

To make homemade nut milk, blend 1 cup nuts with 3 cups water in a high speed blender on high until pulverized, then strain through a nut milk bag. If desired, add it back into the blender and add sweetener + flavoring of choice.
Nutrition facts do not take into account the addition of nuts.
The serving size is 1/8 of the loaf,

1 slice

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