Banana Bread

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Amanda Stansfield
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You are going to love how crazy simple it is to make this vegan, gluten free banana bread. I wanted to keep it as healthy as possible without sacrificing taste or texture and found the perfect balance.

If you want to make it oil free, swap out the coconut oil for additional apple sauce, and if you want it sugar free, swap out the maple syrup for apple sauce. Don’t you love how simple healthy swaps can be?

Serena loves how moist this banana bread is, while my husband loves the crunch the topping provides. I say combined they make a delicious and guilt free treat. Enjoy with your morning cup of matcha, mid afternoon snack with a layer of nut butter, or just because. Oh, and double the recipe, I promise, it’s that good. ❤︎

 

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Banana Bread
Ingredients
  • 1 1/2 cup almond flour
  • 1 cup gluten free oat flour
  • 3 ripe bananas
  • 1/3 cup walnut pieces
  • 1/4 cup applesauce, plus 3 tbsp
  • 1 tbsp coconut oil
  • 1/2 cup water
  • 2 tbsp pumpkin spice
  • pinch salt
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 3 tbsp ground flax seed, soaked
  • 3 tbsp chia seed, soaked
  • 2 tbsp hemp seed
  • 1 tbsp baking powder
topping
  • 1/4 cup walnut pieces
  • 2 tbsp pumpkin seeds
  • 1 tbsp unsweetened dried apple, cut into tiny chunks
Instructions

  1. Preheat oven to 350

  2. Combine flax and chia seed with water, stir and set aside

  3. Add all dry ingredients, pumpkin spice and salt to a large bowl, stir to combine. Mash banana into dry ingredients, stir in coconut oil, applesauce, vanilla, maple syrup, flax and chia gel, stir until combined. Add walnuts and give it another quick stir.

  4. Pour into a parchment lined baking dish, sprinkle toppings on top then bake for 30-40 minutes. Insert a tooth pick after 30 mins and check if it comes out dry. Note, this banana bread is supposed to be moist in the center, but not gooey! Lift the banana bread out and set aside to cool. Enjoy.

Recipe Notes
  • the 3 tbsp of additional apple sauce minimizes the oil content and still keeps the taste and texture a delicious balance. Feel free to decrease the last tbsp of coconut oil and replace it with an additional tbsp of apple sauce. 
  • if you prefer your loaf without any crunch, ditch the walnuts and the topping. I promise it still tastes incredible.
  • oat flour can easily be made by grinding gluten free oat grouts in a high speed blender to a fine powder consistency.

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandastansfield ), I’d love to see your creations.

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xo Amanda