Healthy Baking Recipe - Vegan Gluten-Free Banana Blueberry Bread - AP Nutritional Therapy - Alissa Powell %
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Vegan Gluten-Free Banana Blueberry Bread

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Vegan Gluten-Free Banana Blueberry Bread

 

Vegan Gluten-Free Blueberry Banana Bread

Delicious, healthy, vegan, gluten-free banana blueberry bread made with no oil or refined sugar. Perfect for a healthy snack or breakfast on the go.

  • 3 bananas (ripe)
  • 1/3 cup apple sauce (unsweetened)
  • 1/4 cup maple syrup
  • 1/2 cup oat milk (or other plant-based drinking milk)
  • 2 tbsp ground flaxseeds (or chia seeds)
  • 2 cups oat flour (pulse gluten-free rolled oats in a food processor until fine (or use another gluten-free flour))
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup blueberries (fresh or frozen)
  • ground cinnamon (for dusting)

  1. Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to prevent sticking (or line with baking paper).

  2. In a large bowl, mash all but one of the bananas. Stir in the apple sauce, maple syrup, and oat milk. Mix well, then whisk in the ground flax. Let stand for 2 minutes.

  3. In a small bowl, mix together the oat flour, baking powder and sea salt. Add the dry ingredients to the wet and mix until well combined.

  4. Gently fold in the blueberries until evenly distributed. Try not to burst the berries as it will turn your banana loaf purple.

  5. Pour the batter into your loaf pan. Slice the remaining banana in half length-wise and place both halves on top of the loaf. Dust the top with cinnamon.

  6. Bake for 1hr 10 minutes, or until a knife inserted into the centre comes out clean.

  7. Turn off oven and leave the loaf inside with the door closed. Let cool completely before slicing. Enjoy!

Serving Size: One serving is equal to one slice of banana bread. Bread makes 12 slices.

Gluten-Free Flour: This recipe was developed and tested using gluten-free rolled oats which were ground in a food processor into a fine powder. Results may vary if using another type of flour.

Add-Ins:Mix in chocolate chips, walnuts, or anything else you like in your banana bread.

Storage: Keeps well in the fridge for 5 days or in the freezer for a few months.

Breakfast tip: For a filling breakfast on the go, smother a slice with nut or seed butter, and/or some lovely homemade chia jam

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