Healthy Baking Recipe - Vegan Gluten-Free Banana Blueberry Bread - AP Nutritional Therapy %
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.
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Baking, Egg-free, Gluten-free, Nut-free, Vegan
Servings: 12 slices
Calories: 140kcal

Ingredients

  • 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

Instructions

  • Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to prevent sticking (or line with baking paper).
  • 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.
  • 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.
  • Gently fold in the blueberries until evenly distributed. Try not to burst the berries as it will turn your banana loaf purple.
  • 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.
  • Bake for 1hr 10 minutes, or until a knife inserted into the centre comes out clean.
  • Turn off oven and leave the loaf inside with the door closed. Let cool completely before slicing. Enjoy!

Notes

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