Baking without gluten can get a little bit tricky since gluten is the component that holds everything together. So it is very important to use the correct gluten-free flour. Combination of flours work best! And that’s what I use in this bread recipe with an addition of almond meal and rolled oats.
Fortunately, it’s getting easier and easier to find a variety of alternative flours. You can find them in the natural foods section of any large supermarket or online.
Gluten gives breads their soft spongy texture. To replace gluten, you’ll need to use other thickeners like xanthan gum or guar gum in your baking. Look for gluten free flours that have it in them.
This gluten-free banana bread recipe has been perfected and is absolutely foolproof. The bread is moist and tender on the inside and crunchy on the outside, naturally sweetened with ripe bananas, maple syrup and coconut sugar, hearty and simply delicious. And it is vegan as well, we are using flax egg instead of the real eggs.
It is the best vegan, gluten-free banana bread out there hands down. Almond butter adds to the wonderful aroma of the bread with avocado or coconut oil aiding in a moist texture. With all the wholesome ingredients this bread is healthy but there is zero sacrifices in flavor department. It is a powerhouse of flavors and nutrients. Rich in healthy omega oils and proteins this bread makes an amazing snack or wonderful breakfast on the go. Bake the bread, and grab a slice when you need quick refueling. So convenient.