Happy Last Saturday of February Folks! I got up bright and early today while Coach Kozak slept to get in a quick 4 mile run in my new Brooks Adrenaline GTS. Super supportive shoe that’s light and absorbs the impact well which is what my foot needs since I’m an overpronator. Anyhow, that review is for a different blog post! After my run, I went home and had a piece of my super flavorful and moist apple banana bread that I baked last night. No butter, no refined sugar, no eggs and no gluten…just pure deliciousness. This bread is also low-glycemic, full of fiber, and is VEGAN!
For this healthy banana bread recipe, here’s what you’ll need:
2 medium sized ripe bananas
1 small apple (peeled and diced) – I used a gala apple
1 cup brown rice flour
¼ cup almond flour
¼ cup ground flax meal
¼ cup coconut sugar
½ cup unsweetened apple sauce
¼ cup unsweetened almond milk or milk of your choice
2 tbsp chopped walnuts or almonds (optional)
1 tsp cinnamon
1 tsp baking soda
A pinch of Himalayan pink salt
As always, first things first, preheat your oven to 350 degrees. In a bowl mash the two ripe bananas and mix in the 1/2 cup of unsweetened apple sauce.
In a separate bowl, add the dry ingredients (flours, flax, sugar, cinnamon, baking soda and salt) and whisk until all of the ingredients are incorporated.
I love cinnamon and found this to be very cinnamon-y so if you’re not as crazy about it as me, just add 1/2 a teaspoon.
Next step, combine the wet and dry ingredients and mix until well combined. At this time is when I added the 1/4 cup of unsweetened almond milk to the batter since brown rice flour has the tendency to be a bit dry. Continue mixing until you get the consistency of a well moistened batter. It may seem a bit sticky but that’s ok!
Next, fold in the chopped apple as well as any nuts you’d like to add to the batter for crunch.
I greased a 9 inch loaf pan with coconut oil or if you don’t have coconut oil available you can use a non-stick cooking spray and evenly place your batter into the loaf pan. Pop this beauty in the oven for 45 to 50 minutes depending on your oven.
Once your bread passes the tooth pick test and comes out dry, it’s ready!
Allow your vegan banana bread to cool for about 10 minutes before attempting to remove it from the loaf pan or it could come out in pieces…no bueno!
Cut into this densely moist bread and enjoy it with tea, coffee, slather it with butter….
or even your favorite nut butter and you can also pair it with delicious yogurt for breakfast. Just make it already!
Nutrition Facts
8 Servings
Calories 158.3
Total Fat 3.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Total Carbohydrate 29.9 g
Dietary Fiber 3.9 g
Sugars 8.5 g
Protein 3.4 g
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