Grain-free Vegan Banana Bread
I came home from a trip to Denver on Sunday and happened to immediately make eye contact with 5 overly-ripe bananas in the corner of the kitchen. I didn’t even unpack my bag before getting started with the batter. The bananas looked like they needed a little TLC, and I knew they would be happy if they served a purpose other than going bad on the kitchen countertop.
I found a recipe on Detoxinista’s website, but I decided to tweak the ingredients quite a bit in order to make it smoother and remove added sugar. The recipe below is vegan, paleo and added-sugar free.
5 ripe bananas, mashed
2 Tablespoons unrefined coconut oil, melted
¼ cup unsweetened almond or coconut milk
2 cups almond flour
½ cup coconut flour
½ cup arrowroot starch
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1 Tablespoon raw apple cider vinegar
Preheat the oven to 350 degrees (F) and grease a bread pan with coconut oil. In a large mixing bowl, combine the mashed bananas with the coconut oil, almond/coconut milk, almond flour, coconut flour, arrowroot starch, baking soda, salt, vanilla and cinnamon until batter is thick and smooth. Stir in the vinegar last. Pour the batter into the greased pan and smooth out the top of the loaf. Bake for 45 minutes. *I cooked mine for exactly 45 minutes and it turned out perfectly moist and amazing.
Toppings shown: whipped coconut cream, cashew butter, cacao nibs and cinnamon
Tell me what you end up topping yours with in the comments below!