Date-Sweetened Banana Bread (Gluten-Free)
- 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
- Preheat oven to 350 F and line a 9×5″ bread pan with parchment paper (see photo in post).
- Mix flax seed powder or chia seeds with the water, stir well and leave it aside till gooey, about 15 minutes.
- In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well.
- 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.
- 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.
- Bake for 50-60 minutes, or until a toothpick runs clean.
- 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,