A delicious gluten free banana bread that’s vegan and completely refined sugar free!

How do you feel about breakfast? Breakfast is my absolute favourite meal of the day!

It really is of utmost importance to start your day off well nourished if you’re to be of any use throughout the day. My idea of the perfect breakfast is usually millet porridge topped with nut butter and fruit because no matter the season I love having porridge for breakfast but ever so often I get a hankering for some kind of baked good.

I wanted to create a gluten free banana bread that was delicious yet completely guilt free. This banana bread satisfies both criteria and more. It is the perfect breakfast gluten free banana bread.

Refined sugar free, vegan, gluten free banana bread

Whole grain gluten-free flours like Oat, Almond and chestnut flour combine for a hearty, filling, portable breakfast. The entire recipe has just 2 tablespoons of honey, so you can have this banana bread for breakfast and not have to worry about your insulin levels spiking through the roof!

A bit of fruit and some greek yogurt is all you need to round it off.

Gluten Free Banana Bread : Best Practice

I baked the batter in my Lekue mini bread loaf mold. Gluten free doughs and batters can be really finicky. If your baking vessel of choice isn’t right you may find that the dough does not bake all the way through.

With the Lekue mold you’re guaranteed a finished product that is completely baked with a nice brown crust.

If you would like to turn your banana bread into dessert a bit of chocolate syrup and shredded coconut should do the trick.

Give this banana bread a try and let me know how you liked it.

Please share this post to give your family and friends a chance to try out the recipe too.

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5 from 3 votes

Gluten free banana bread

Ingredients

Dry

¾ cup gluten free oat flour
1 cup chestnut flour
½ cup almond flour
2 tablespoons Omega Seed Sprinkles
1 heaping tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon psyillium husk powder
½ teaspoon pink Himalayan salt
½ teaspoon baking soda

Wet

½ cup almond milk
5 large dates
2 large over-ripe bananas
1 flax egg 1 tablespoon flaxmeal plus 3 tablespoons hot water
¼ cup olive oil
2 tablespoons honey or maple syrup optional
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Pre heat oven to 350ºF / 175ºC
Prepare flax egg by combining 1 tablespoon flaxmeal with 3 tablespoons hot water. Set aside
Remove the seeds from dates and place them in the milk to soak
Combine all the dry ingredients in a large bowl
Combine all wet ingredients in a blender. Add the flax egg and dates with milk as well. Blend until smooth.
Add the wet mixture to the dry and mix until combined.
Spoon mixture into Lekue silicone mini loaf molds.
Place in the oven.
Bake for 30 minutes
Remove from oven and allow the loaves to cool in molds for 10 minutes. After 10 minutes remove the mini loaves and place on a wire rack to cool completely before serving.

Tried this recipe?Mention @dishingupbalance or tag #dishingupbalance

Comments

Elle @ Only Taste Matters says: March 27, 2015 at 7:43 am

This bread looks delicious! What a great breakfast suggestion. Thanks for sharing.

- Krystal says: March 31, 2015 at 10:03 am
  
  Thank you Elle! Just had a couple slices for breakfast now, yumm yumm.. 🙂
  
kirtz says: March 30, 2015 at 4:36 pm

Yummy for the tummy!!!

- Krystal says: March 31, 2015 at 9:51 am
  
  Thank you Kirtz!!
  
Faith says: March 31, 2015 at 3:23 pm

I love food that is guilt-free that I can eat & know is healthy!

- Krystal says: March 31, 2015 at 3:40 pm
  
  Me too Faith! That’s what we can call – Have your cake and eat it too! 🙂
  
Megan Stevens says: March 31, 2015 at 4:04 pm

Wow, so many exciting elements in this bread loaf. I love how it popped up so tall and split, beautiful. Mmm, the use of chestnut flour and dates. This sounds delicious!!!!

- Krystal says: March 31, 2015 at 6:43 pm
  
  Thank you Megan. It’s definitely got a bit of #foodporn going on there doesn’t it … LOL
  
Renee Kohley says: March 31, 2015 at 4:32 pm

I love your flour combos! I bet this tastes amazing!

- Krystal says: March 31, 2015 at 6:44 pm
  
  Thanks Renee, it’s so yummy! Tastes better than my gluten-filled banana bread too.
  
linda spiker says: March 31, 2015 at 4:35 pm

Pinned! What a beautiful bread!

- Krystal says: March 31, 2015 at 6:45 pm
  
  Thanks for sharing Linda!
  
Emily @ Recipes to Nourish says: March 31, 2015 at 4:55 pm

I love banana bread! It’s beautiful too, so many lovely ingredients in it.

- Krystal says: March 31, 2015 at 6:50 pm
  
  Thank you Emily! Banana bread is my absolute favourite as well in fact my whole family loves banana bread!
  
Jessica says: March 31, 2015 at 5:07 pm

I haven’t worked with chestnut flour before, so this will be a great recipe to try it. I love your flour choices.

- Krystal says: March 31, 2015 at 6:54 pm
  
  Thanks Jessica! Chestnut flour is awesome! I love using it in these type of recipes.
  
Raia says: April 3, 2015 at 6:05 pm

Thanks so much for sharing this with us at Savoring Saturdays, Krystal! I’m quite the banana bread fan, so I’m going to be featuring it at this weekend’s party. Hope you’ll come share with us again!

- Krystal says: April 3, 2015 at 6:09 pm
  
  Thanks Raia you and me both! I’ll definitely be back.. 🙂
  
Elaine says: December 3, 2015 at 12:52 am

where do you find all these wonderful flours and seeds? this looks so yummy

- Krystal says: December 3, 2015 at 6:42 pm
  
  Hi Elaine I live in Spain and they’re sold at my local health store.