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Marina's Gluten-Free, Vegan Banana Bread
A gluten-free, easily top 8 allergen-free banana bread recipe.
Course:
Snack
Cuisine:
American
Keyword:
gluten-free
Servings:
24
Calories:
130
kcal
Author:
Marina Nevyarovskiy
Ingredients
2½
cups
gluten-free flour *
2
tablespoons
baking powder
1
teaspoon
cinnamon
½
cup
cooking oil **
½
cup
sweetener of your choice ***
4
ripe bananas
4
eggs or equivalent egg replacer ****
¼
cup
frozen cranberries (optional)
¼
cup
Enjoy Life chocolate chips (optional)
Instructions
Pre-heat oven to 350°F.
Mix together flour, baking powder and cinnamon in a bowl. Set aside.
Mix oil & sugar/syrup in a separate bowl.
Stir in eggs or pre-mixed egg replacer and mashed bananas.
Add wet ingredients to the flour mix and combine, mix well.
Pour into greased loaf pans (2 regular or 4 mini). Decorate with chocolate chips and/or cranberries.
Bake for about 35-40 min until ready, you can insert a toothpick to check.
Let them cool, slice them and freeze. They store well frozen.
Notes
* for gluten-free flour Marina uses 1 1/2 cup Bob’s Red Mill 1:1 all purpose GF and 1 cup organic white rice flour
** Marina uses avocado oil
***. Marina used honey and maple syrup
**** Marina used Ener-G egg replacer
Nutrition
Calories:
130
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
90
mg
|
Potassium:
100
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
50
IU
|
Vitamin C:
2
mg
|
Vitamin D:
1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
1
µg
|
Calcium:
95
mg
|
Folate:
10
µg
|
Iron:
1
mg
|
Zinc:
1
mg