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Gluten-free vegan banana bread


gluten free vegan banana bread recipe

Ingredients 12
Servings 8 - 10
Time 20 min

Ingredients

  • 1 1/2
    cup
    chickpea flour
  • 1 1/4
    tsp
    ground cinnamon
  • 1/2
    tsp
    salt
  • 1
    tsp
    baking powder
  • 1
    tsp
    baking soda
  • 4
    Tbs
    xylitol or brown sugar
  • 1/2
    cup
    dark vegan chocolate chips (optional)
  • 2
    Tbs
    flaxseed powder
  • 2
    tsp
    vanilla essence
  • 1
    tsp
    apple cider vinegar
  • 4
    Tbs
    coconut oil, melted and cooled
  • 4 -5
    bananas, mashed well
 

Method

45 min
 

1. Preheat the oven to 180°C. Combine the flaxseed with 5 tablespoons of water and let stand for 5 minutes to make flax 'egg'.


2. Combine the chickpea flour, cinnamon, salt, baking powder, baking soda and xylitol in a large bowl and mix. Add the flax egg, vanilla essence, apple-cider vinegar and coconut oil to the bowl of mashed banana and mix. Now combine all the ingredients and mix well with a wooden spoon until completely blended.


3. Prepare a bread pan with cooking spray. The mixture fills a 21 cm x 11 cm x 6 cm pan completely, so don’t go for anything smaller; or you’ll have to split the mixture into two pans and bake it for less time. Pour the mix-ture into the bread pan and bake for 40 to 45 minutes.


4. Using a knife or toothpick, test to see whether it comes out dry. (See Note below.)


NOTE: that using a knife or toothpick to test doesn’t always work straight away with banana bread — the  banana can remain quite wet until the bread has completely cooled down. If you find that your banana bread needs to go in longer after it has cooled, simply put it back into the oven at the same temperature for about  5 minutes.


This is an extract from The South African Vegan Cookbook by Leozette Roode, published by Human and Rousseau and retailing for R315.

vegan recipe cookbook



 

Read more on: banana bread  |  gluten-free  |  recipes  |  vegan  |  baking
 

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