I’ve been a vegetarian for some time, but I now find myself – for personal, and health reasons – moving towards a more plant based, gluten-free diet. I love to bake, so I’ve been modifying recipes that adhere to my new way of eating, but I also want my family to LOVE eating them. Today I made my traditional banana bread completely vegan and gluten-free … it was delicious! I hope you enjoy it as much as we have and remember, ingredients can always be modified 😉 Have fun!
6-8 ripe bananas (mashed, and best if extra ripe)
6 tablespoons of coconut palm sugar
2 “eggs” – in a blender or food processor combine
2 tablespoons of flaxseeds with 6 tablespoons of water
1 cup of coconut milk or any nut milk
1/2 cup of coconut oil
1 teaspoon of vanilla extract
4 cups of quinoa flour
1 teaspoons of gluten-free baking powder
1 teaspoons of gluten-free baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 cup of macadamia nuts * if you’d like to go a little crazy, add some dark chocolate chips or nibs to the mix … extra yummy factor 😉
Preheat oven to 350°F
In a large mixing bowl combine the bananas, coconut palm sugar, flaxseed mixture, coconut milk, coconut oil, and vanilla extract.
In a separate bowl, combine the quinoa flour, baking powder, baking soda, cinnamon, nutmeg, and macadamia nuts.
Mix ingredients together until fully incorporated. Lightly coat a bread pan with a little bit of coconut oil and place mixture inside. Bake for 45 min to 1 hour until the top springs back when pressed with your finger. Let your loaf cool on its side for a few minutes and then transfer onto a baking rack for further cooling. Eat, Repeat, and Enjoy! ❤️