Gluten-Free Maple Banana Bread | Vegan, Refined Sugar-Free

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 10 servings

Start your morning right with this healthier version of a classic! A gluten-free, vegan, and refined sugar-free banana bread with walnuts and maple syrup. See note for customization options.

Ingredients

1/2 cup buckwheat flour
3/4 cup brown rice flour
1/2 cup tapioca starch
2 tsp aluminum-free baking powder
1/2 tsp sea salt
3 ripe organic bananas mashed with a fork
1/3 cup extra-virgin olive oil
1/2 cup maple syrup
3 Tbsp chia seeds mixed with 2/3 cup water, wait 3-5 min before using
1/2 cup nut milk or milk of your choice
1 tsp apple cider vinegar for gluten-free version only
1/2 cup raw unsalted walnuts coarsely chopped

Toppings (optional)

1/4 cup raw unsalted hazelnuts or almonds chopped
1/4 cup raw unsalted walnuts chopped

Instructions

Mix all the dry ingredients, except sugar and walnuts, in a medium bowl. In a large bowl, whisk the sugar with the rice milk, and olive oil until it's nice and creamy. Then add the maple syrup, bananas and the chia egg replacement. Pour the dry ingredients into the large bowl, and mix (I use a rubber spatula), then add the walnuts. Pour the batter into a 9" x 5" pan (I use glass because I don't use any Teflon. I just grease it with a little bit of olive oil before).
Bake at 350F for 55-60 min, or until a knife comes out clean. Make sure you let it cool for 5-10 minutes and then turn out onto a wire rack and let cool completely. Cut into thick slices to serve.
This freezes well for future use, make sure to wrap it tightly. You can also cut and freeze individual slices for easy quick mornings. Wrap them individually.

Recipe Notes

For option with eggs, simply use 2 free-range organic eggs instead of the chia seeds + water mixture.

For low-gluten version, use: 1/2 cup buckwheat flour and 1 1/4 cup spelt flour.