Vegan, Sugar & Gluten Free Banana Bread

October 3, 2017

 

 

 

 

Hello hello! So it's been a while since I posted anything! So thought it was about time! I've got a massive addiction of Banana bread and Banana cookies at the moment. They're fab for breakfast or an on the go snack being a good combonation of  complex carbs and protein to help you feeling fuller for longer (woooooooo!).

This recipe was a bit of an experiment ( like most of my creations haha). It's delicious toasted and topped with nut butter as it's not overly sweet.

 

So here's the recipe, hope you enjoy!

 

You will need:

3 ripe bananaramas

150g of buckwheat flour (or whatever flour you have !)

100g of oats (G.F or non )

1 tspn of baking powder

1 tspn cinnamon

1 tbsp of agave/ maple syrup / coconut sugar

1 tbsp. of oil (coconut or cold pressed rapeseed)

1 heaped tbsp of peanut butter (I used homemade)

100ml of plantbased mylk ( I used almond)

a handful of frozen berries/ choccy drops/ chopped nuts (optional)

1 tbsp of seeds/ granola  (for topping)

 

Equipment:

1 mixing bowl

1 mixing spoon

1 set of scales

1 fork

1 knife

1 loaf tin

1 sheet of baking paper

 

Method:

 

Preheat oven to 180C.

Smash the ripe bananas and then add all the dry ingredients minus the oats

Add the peanut butter and agave and stir in well

Then add the oats and the mylk gradually until a thick gloopy texture

Finally add a handful of berries and mix well

Line the loaf tin with baking paper

Spoon in the mix ensuring it's even

Sprinkle with seeds and bake in the oven for 20 minutes

After 20 minutes check on loaf by using a knife to see if mixture is still wet

If so, turn down the temperature and cook for a further 10 minutes

 

Voilaaaa, there you have it.. the loaf should be perfect! I usually top mine with a drizzle of nut butter and homemade granola  and have on its own or with some warm berries and vegan yogurt/ice cream !

 

 

 

 

 

 

 

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