Easy Vegan Gluten Free Banana Bread.

This vegetarian protein free quick bread is damp, delicious, and ideal for breakfast or a snack. victimisation terribly ripe  bananas offer this bread a beautiful, wealthy flavor.

Banana bread…it’s the proper issue to bake once you’re within the mood for one thing heat and comfy and homemade . A loaf of vegetarian protein free quick bread fills your home with a beautiful, comforting aroma. There’s nothing sort of a slice of heat quick bread with some vegetarian buttery unfold on a cold morning.

I have had bother within the past with creating vegetarian protein free quick bread that contains a nice texture while not being pasty, however when some trial and error, this formula works well on behalf of me. light-weight|a light-weight|a lightweight} protein free flour combine like my mix helps keep this formula light, and not too dense. fictional character protein Free Flour would conjointly work well, if that’s a complete that’s safe for your dietary desires.

Coconut flour works best after you use eggs, therefore I don’t suppose that it'll add this formula. victimisation coconut flour during this formula can end in a dense, significant loaf of bread.

If you’d wish to add almond flour, you'll be able to deplete to 3/4 cup almond flour and another one cup protein free flour mix. Almond flour could create this loaf a touch bit heavier. If you’d wish to use oat flour, you'll be able to deplete to 1/2 cup, with another one 1/4 cup protein free flour mix. victimisation a lot of oat flour than that will end in a loaf that’s breakable and falling apart.

Ingredients

• 1 3/4 cups gluten free flour blend or spelt flour or all purpose flour if you aren't gluten free
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 7/8 cup organic cane sugar or coconut sugar
• 1/3 cup coconut oil or organic canola oil, or melted vegan butter spread
• 2 very ripe bananas
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 3/8 cup water

Instructions

1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides of the pan.
2. Place the coconut oil in a small bowl. Microwave for 15-20 seconds until the coconut oil is melted.
3. Put the bananas in a mixing bowl and mash with a fork. Add the coconut oil and stir.
4. Add the sugar and vanilla, water, and vinegar, and mix until combined.
5. Add the gluten free flour, baking soda, baking powder, and salt and mix together.

Recipe From : The Pretty Bee