Winter has set in, and banana bread is one of the first recipes that comes to mind when I think of cozy recipes! I regularly put my overripe bananas into the freezer to save for baking when time allows. This recipe will serve you well whether you're looking to bake ahead of time for a quick breakfast for the family on the way out the door during the week, a coffee time treat with a friend, or a side for your holiday brunch. Brew a cup of your favorite tea or coffee and enjoy!
YIELDS
1 loaf (6-8 servings)
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cups gluten-free flour (I used Bob's Red Mill 1:1 GF flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 tablespoons flax meal
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 overripe bananas (plus extra slices for garnish if you like)
- 1 cup confectionary sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons unsweetened vanilla almond milk
Directions
1. Pre-heat oven to 350°F, and prepare a loaf pan with non-stick plant-based cooking spray.
2. In a small bowl, stir together the flax meal and water. Set aside for a few minutes to thicken (this flax egg recipe is adapted from the Minimalist Baker).
3. In a large bowl, stir together your gluten-free flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. Using a high powered blender, place the following ingredients in the blender in this order: the overly ripe bananas, olive oil, vanilla extract, flax eggs, and sugars. Blend until incorporated (if you don't have a high powered blender, you can mix the wet ingredients separately with a stand or hand mixer, but a blender like a Vitamix makes the recipe super easy and minimal dishes!).
5. Pour the wet ingredients into the dry ingredients and mix by hand with a rubber spatula until a thick batter forms. Pour the batter into the prepared loaf pan and top with the optional slices of bananas as a garnish.
6. Bake for 40-45 minutes or until a toothpick inserted into the loaf comes out clean. Remove from the oven and allow to cool in the pan for 20-30 minutes.
7. Remove from the pan and allow to cool further on a wire rack. While the loaf is cooling, mix together your glaze by combining the confectionary sugar, vanilla extract, and unsweetened vanilla almond milk. Stir until a smooth glaze is formed.
8. For best results, glaze right before serving. Slice and enjoy!
Also by Colette: Orange Ginger Vegan Chocolate Truffles
Related: Banana Bread Date Newtons
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Photos: Colette Goguen
