ONE BOWL GLUTEN FREE BANANA BREAD
Steps:
- Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
- Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
- Bake for 1 hour - 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
- Let cool completely before cutting or it will be too tender to hold form.
- Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
Nutrition Facts : ServingSize 1 slices, Calories 307 kcal, Carbohydrate 46.2 g, Protein 5 g, Fat 12.6 g, SaturatedFat 1.3 g, Sodium 379 mg, Fiber 4 g, Sugar 17.7 g
1-BOWL VEGAN GLUTEN-FREE BANANA BREAD
Steps:
- Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease.
- Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork. You want it pretty smooth.
- Add almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk and whisk to combine. Add baking powder, almond meal, gluten-free flour blend, and gluten-free oats and stir well to combine. Lastly, add half of the walnuts and stir to combine.
- Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
- Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It's even better the next day!
- Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.
Nutrition Facts : Calories 458 kcal, Carbohydrate 54.8 g, Protein 10.3 g, Fat 24.5 g, SaturatedFat 2.2 g, Sodium 322 mg, Fiber 6.7 g, Sugar 19.6 g, ServingSize 1 serving, UnsaturatedFat 11.12 g
VEGAN BANANA BREAD
This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
Provided by Food Network Kitchen
Time 3h50m
Yield 1 loaf (8 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
- Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
VEGAN BANANA BREAD
Use up your ripe bananas in our vegan banana bread - the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Provided by Member recipe by Helen Rothwell
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
- Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
- Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean.
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
VEGAN BANANA BREAD
Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g
VEGAN BANANA BREAD
I kind of improvised this recipe, so the measures may not be exact. I will need to test it a couple of time. However, it makes a delicious, moist banana bread. Low fat and vegan!
Provided by Dina Cohen
Categories Quick Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 350 degrees F.
- Mash the banana and the applesauce together.
- Add oil, vanilla and sugar. Mix well.
- Sift flour, salt and soda together and add to banana mixture with walnuts or chocolate chips, if using.
- Put into loaf pan and bake for about 45 minutes or until toothpick comes out clean.
- Cool 10 minutes in pan, then remove to rack to cool completely before cutting.
Nutrition Facts : Calories 439.4, Fat 12.7, SaturatedFat 1.7, Sodium 223.1, Carbohydrate 78.2, Fiber 2.1, Sugar 35.9, Protein 4.6
THE BEST VEGAN BANANA BREAD
You do not have to be vegan to enjoy this banana bread. If no one told you it was vegan, you would never know. Try it out for yourself!
Provided by Hrdlicka
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
- Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 320 calories, Carbohydrate 49 g, Fat 13.2 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 305.1 mg, Sugar 12.3 g
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