Morning friends! After a few nights of after midnight bedtimes plus 5:20 wakeup calls don’t make the best combination in the world. Even so, it feels good to be back on a somewhat normal schedule. I mean, that’s what extra cups of coffee is for, right?
Besides coffee being a crutch for sleepless nights, I crave comfort foods when this happens. Banana bread, soups, anything of those sorts. I’ve had a few unsuccessful trials with the banana bread route. It’s tough to make a banana bread allergen free and have it come out both tasty and in tact. Finally, after much patience and practice I have the perfect recipe.
These is a super fab banana bread recipe. Not only is it sugar free, it’s gluten-free, vegan, and tastes like banana bread should. No, it may not be your classic banana bread filled with butter, white flour, and sugar, but I prefer the healthier alternatives:) and when I can make them healthier, I usually do.
Everytime I make a loaf of banana bread, I can hardly keep it in my kitchen for more than a few days. My family happens to love this as well, which is a major plus since they’re not always too keen on my healthy creations;)
For the recipe, I wanted to get the most bang for my buck and combine 3 flours. This way there are more nutrients added between the different flours, and I love creating unique textures, tastes, and nutrition profiles that each flour contains.
Banana Pumpkin Bread (gluten-free, vegan)
- 3/4 cup oat flour* (I used gluten free)
- 1/2 cup buckwheat flour
- 1/4 cup protein powder (I used sun warrior, I recommend a vegan protein powder – it does best in baked recipes)
- 1 tablespoon baking powder (this may sound like a lot, but it’s a must for vegan and gluten-free baking)
- 2 teaspoons cinnamon
- 1 tablespoon chia seed (grind the chia seed into chia seed powder, using a coffee grinder or replace with flax seed)
- 3 tablespoons warm water
- 3 tablespoons coconut oil (melted)
- 1 tablespoon lemon juice or apple cider vinegar (this helps the bread rise, so it won’t come out flat)
- 1 cup mashed bananas (about 3 large bananas)
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 full dropper of vanilla stevia + 1 teaspoon stevia
* alternatively, you could use a mix of flour that equals 1 1/2 cups.
1. Preheat oven to 350.
2. Mix your ground chia seeds with the 3 tablespoons of warm water and set aside for ~5 mintes until it thickens up into an “egg like” texture.
3. Mix dry ingredients in a medium sized mixing bowl.
3. Mash banana, melt the coconut oil (separately), and add the rest of the wet ingredients into a large mixing bowl.
4. Slowly add the dry ingredients into the wet mixture.
5. Once the batter is all combined and smooth, place the mixture into a lightly greased or tinfoil covered loaf pan.
6. Bake for 40 minutes or until a toothpick comes out clean.
7. When fully cooked, allow bread to sit for at least 10 minutes before slicing and serving.
Best when served warm, with creamy almond butter slowly melting over a slice. This bread is moist, dense, and best of all delicious!
This banana bread exceeded my expectations and make the perfect snack, dessert, or Breakfast when combined with some healthy fats. After the first bite, I was slowly reminded of the times I’d come home from school and have a warm piece of banana bread straight from the oven. Total nostalgia….and just a tad bit healthier.
What’s your favorite type of quick bread?
What’s a meal or food that reminds you of your childhood?
What have you been baking lately?
Have a wonderful Tuesday, friends!