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Vegan Banana Bread



This super easy to make banana bread is vegan and gluten-free. If you have food intolerances to dairy, eggs and gluten, this is for you. Also, I used coconut sugar which has an extremely low Glycaemic index value of just 35 so it will not spike your blood sugar levels affecting your mood. If you wish to know more about blood sugar levels, there is a post this month in the Mood and Food section.







What you need:


♥ 4 ripe bananas;

♥ 200g cup of gluten-free oats (finely grounded into flour);

♥ 50g of coconut flour;

♥ 150g of chopped roasted hazelnuts (if you are allergic to nuts you can replace them with seeds, if seeds are safe for you);

♥ 150g of coconut sugar;

♥ 3 tablespoons of chia seeds;

♥ 3 teaspoons of cinnamon powder;

♥ 50 ml of coconut oil;

♥ 150 ml of almond milk;

♥ one teaspoon of bicarbonate of soda;

♥ two teaspoons of baking powder;

♥ a cup of still water



Start by preheating the oven to 150C.


Place the chia seeds in a bowl with a cup of still water and leave it until a gel forms. This will keep all ingredients together instead of using eggs. Peel and mash the ripe bananas with a fork or alternatively blend them with a dash of almond milk in a blender until smooth.


Add the remaining ingredients and the chia seed gel, previously prepared, leaving the almond milk aside for the moment. Mix well and now add the almond milk little by little until the mixture is sticky but still firm enough to slightly hold its shape.


Place the mixture into a loaf tin and bake it for about an hour in the oven at 150C. Let it cool down and now enjoy it! NOM NOM 😋 🌱


Love,

Paola.

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