Flourless Gluten Free Moist Vegan Banana Bread

In French we say “avoir la banane” meaning “being happy” and yes bananas are a super fruit that puts a smile on my face ! They contain a fair amount of  fibers and several antioxidants, and are proven to help digestion. They are quite sweet indeed but if you eat raw bananas go for the unripe bananas as their GI is only about 30 (whereas ripe bananas GI is approx 60). Great in smoothies and vegan nice creams, when you bake vegan cakes you also tend to use a lot of bananas as they are a good binder and can often help replace part of the eggs and also some oil in recipes.

In the banana bread though they are not an ingredient but THE STAR INGREDIENT of the recipe ! To ensure a tasteful and sweet loaf, chose them super ripe (which is super easy in SG) and if they are not ripe enough put them for sometime in your oven (with their skin) to speed up the process before using in your batter.

Banana bread have so many variations and so many people claim to have the best banana bread recipe, I am not gonna write this one is the best you’ll ever have 🙂 But if you look for a rich tasty flourless loaf, you’ll probably end up baking this one more than once !!

Moist, rich in protein and healthy fats, gluten free, refined sugar free, vegetarian but not vegan (you can replace eggs with egg replacer of flax eggs. It will still be good, but denser and more moist / won’t rise the same). GIVE IT A TRY !!

INGREDIENTS

• 200 grs almond meal
• 300 grs large mashed super ripe bananas + 1 banana sliced in 2 to top
• 3 large eggs ( or vegan equivalent)
• 50 grs maple syrup
• 50 ml olive oil
• 25 grs flax meal
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking soda
• ¼ tsp salt

INSTRUCTIONS

• Preheat oven to 160 °C fan forced.
• Whisk together eggs, mashed bananas, oil, vanilla, cinnamon and maple syrup.
• Add the almond flour and flax meal, salt, baking soda, lemon juice and stir until all smooth
• Transfer the batter to a pan lined with parchment paper and distribute the batter evenly. Add the 2 banana halves on top (and some flaked almonds if you want)
• Bake the loaf for approx 55 to 65 min until a toothpick comes out clean (if at some point it starts to become to dark on the top, cover with aluminium foil and continue baking)
• Once done, take it out from oven and let it cool in the pan before taking out and slicing.
• Can keep for 5 to 6 days in the fridge in airtight container, or be sliced and frozen for 2 months.