Vegan Banana Bread
This Vegan Banana Bread is flourless, gluten-free, 1 bowl and is so simple, quick and easy to make. Unlike a regular banana bread, this recipe uses creamy vanilla custard for added moisture and flavour and a taste of my childhood in England. The infamous banana custard combo we all loved back in the day!
Servings: 10 slices
- 3 bananas
- 200 g ground oats
- 75 ml rapeseed oil
- 200 ml vegan custard
- 100 g ground almonds
- 50 g chopped walnuts
- 1 tsp baking powder
- 1 tsp bicarbonate soda
Preheat oven to 180C.
Mash 2 of the bananas and beat with the other ingredients (except walnuts and remaining banana) until smooth, sticky batter results.
Pour into a loaf tin lined with greaseproof paper.
Slice the last banana in half and place on top of the batter and bake for 30 minutes.
Allow to cool before serving
- Oat flour can be subbed with gluten-free flour, wheat flour and other flours. If using almond flour, use a 50/50 combo with another flour such as coconut flour.
- Other ingredients and flavour combos can be used such as dried fruit, chocolate chips, nuts, coconut etc
- Protein powder can also be added to give a protein boost – though weight added in protein powder should be taken from the weight of either the wholewheat or oat flours (or any other type of flour used)
- Rapeseed oil can be replaced with other oils such as olive oil
Calories: 287kcal | Carbohydrates: 28g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 177mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg