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Yummiest Banana Bread (Gluten Free, Sugar Free, Vegan)

It seems like it's been ages since I've had the opportunity to sit down and write. It feeds my soul. It's my therapy. It's my healing. It's my expression of self. I love sharing my journey, and especially recipes...because recreating the old into something new using whole, plant based foods is my specialty and joy.

If you've followed me for awhile, my old blog: has tons of healthy, whole food, plant based recipes specifically designed for toddlers and for on the go. I'm a HUGE fan of mini meals that can be frozen and grabbed in a hurry for all day outings. I created these banana muffins a long time ago when my oldest was just a baby; they were designed with healthy fats to feed her growing brain and busy body.

But as I looked around at all my ripe bananas, I just didn't want to make those muffins. We were CRAVING banana bread! I was feeling creative, and usually, that's when the magic happens. (If you also know me, I don't like to measure and prefer to eyeball and feel the food. I teach this beautiful art to learn to let go and trust in themselves. It's so much more fun, peaceful, and the food ALWAYS tastes better!)

So I decided we were just going to throw some things together, and see what happened. The result was AMAZINGNESS. We made two batches of banana bread; one plain and one with chocolate chips. The kids LOVED them, and we finished both loaves the same day. Oops!

So without further ado...because I don't want to bore you with all the mumbo jumbo, AND I am short on it is!

What you need:

8 Ripe Bananas

15 Pitted Dates

1/2 cup Applesauce (nothing extra added)

1 tsp Pure Vanilla

2 Flax Eggs (6 Tbsp Warm Water mixed with 2 Tbsp Ground Flax)

* 4.5 cups Oat Flour (I grind my own with organic sprouted oats)

1 tsp Cinnamon

2 tsp Baking Powder

1 tsp Baking Soda

Dash of Sea Salt

Pinch of Nutmeg

* You can sub any flour you wish. Brown rice, Quinoa, Spelt, and whole wheat all work well!

What you do:

1. In a high speed blender, blend dates, bananas applesauce, flax eggs, and vanilla until smooth. Blend for at least 2 minutes. This helps whip the bananas and dates to make it fluffier when baked.

2. In a large bowl, combine all dry ingredients (oat flour, baking powder, baking soda, salt, nutmeg, and cinnamon). Stir well.

3. Pour in the wet ingredients to the dry, and fold just to combine. DO NOT OVERSTIR.

4. Grease two bread loves with coconut oil (or whatever you wish to use). Pour half the batter into one, and the remaining batter into the second loaf. (You can add chopped nuts, or chocolate chips - we did this with one loaf and so yummy! - or skip altogether and keep these loaves classic...whatever you wish!).

5. Bake for 45 - 55 minutes at 375 degrees F. After 45 minutes, stick a toothpick in the middle, and if it pulls out clean, it's ready.

6. Remove from oven and allow to sit for at least 5 minutes. Turn out, slice, and serve. Enjoy!

Nutrition Info per slice (10 slices per loaf):

Calories: 100.3

Fat: 1.03 g

Saturated Fat: 0.05 g

Cholesterol: 0 mg

Sodium: 24.8 mg

Carbohydrates: 22 g

Fiber: 3 g

Sugars: 10.2 g

Protein: 2.02 g

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