Gluten-Free Vegan Banana Bread

Serves: 8|Prep: 10 minCook: 55-60 min

Yep, you read right – this Banana Bread is both gluten-free and vegan, so it’s perfect to feed all the hungry tums. If your child is egg-free or you’re vegan, you need to try the chia egg used as a substitute here. It can be easily added to most baking so you no longer have to steer clear of eggy recipes! I’ve also combined a gluten-free millet flour with buckwheat and psyllium husks which are high in fiber and give a great texture to the bread. My children love this banana bread toasted with a little butter for brekkie or even popped in the lunchbox for a school snack. Dig in!

Ingredients

Method

1 chia egg (1 tbsp chia seeds + 3 tbsp filtered water, soaked for 10 mins)
4 ripe medium-sized bananas
2 tbsp coconut oil, melted
100 ml coconut milk or almond milk
¾ cup (4 oz) millet flour
1 cup (2.5 oz) buckwheat flour
1 tbsp psyllium husks
2 tbsp coconut sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla powder or extract
Pinch sea salt

1.	Preheat oven to 330°F and line a loaf tin wit baking paper.
2.	Place all wet ingredients into the food processor and process until smooth.
3.	Add dry ingredients and process until combined – be careful not to over-process.
4.	Pour batter into prepared loaf tin and bake in the oven for 55-60 mins or until a cake tester comes out clean.
5.	Take out of the tin and allow to cool for a few mins before serving.

Tip:

Serve immediately, store in the fridge for up to a week or freeze for up to 4 months.