This banana bread is free from gluten, dairy, and eggs. It will make you smile as you try this vegan version, bringing together the perfect flavor and texture that won’t make you miss traditional banana bread. It will surely become a favorite!
3medium bananas well mashedabout 350g peeled weight, 1½ cups mashed
1tbsplemon juice
½cupvegan butter melted and cooled until warm 115 g or 1 stick
¾cuplight brown sugar150 gr
3tbspunsweetened plain or Greek-style vegan yogurt at room temperature 40 gr
1tspvanilla extract
2cupsplain gluten-free flour blend240 grams
2tspbaking powder
¾tspbaking soda
½tspsalt
¾-1cupchocolate chips or toasted nuts130 gr to 170 gr
Instructions
Preheat the oven to 375ºF (190ºC) and line a 9x5-inch loaf baking pan with parchment paper.
In a large bowl, mash the bananas and combine with the lemon juice. Add melted vegan butter, light brown sugar, vegan yogurt and vanilla. Whisk well until combined.
In another bowl, whisk the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the dry ingredients to the wet ingredients and fold or whisk well until fully incorporated and the batter is smooth.
Fold in most of the chocolate chips or nuts until they're evenly distributed in the batter. Reserve some for scattering on top of the batter before baking.
Pour the batter into the prepared loaf pan smoothing the top. Add the remaining chocolate chips or nuts over the top of the batter.
Bake for about 1 hour - 1 hour 10 minutes, or until a toothpick inserted in the middle comes out clean or with just a few crumbs. The top should be golden brown and should bounce slightly when you press it with your fingers.
If you notice that the banana bread is browning too quickly, cover with aluminum foil and continue baking until done. This will prevent your bread from being too brown on the outside.
Remove from the oven and allow it to cool in the loaf pan on a wire rack for about 10 minutes before transferring it out of the pan. Cool completely on a wire rack.
Serve warm or at room temperature. Store in an airtight container for 3-4 days.