One Bowl Gluten-Free, Vegan Banana Bread

We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.

My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.

The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!

One Bowl Gluten-Free Banana Bread
 
Ingredients
  • 3-4 Medium VERY Ripe Bananas (I use 4)
  • 1 T. Pure Vanilla Extract
  • 3 T. Aquafaba
  • 3 T. Coconut Oil, melted
  • ¼ c. Xylitol
  • ¼ c. Sucanat
  • 3½ t. Baking Powder
  • ¾ t. Sea Salt
  • ½ t. Ground Cinnamon
  • ¾ c. Unsweetened Almond or Cashew Milk
  • 2½ c. Blanched Almond Flour
  • 1¼ c. Gluten-Free Quick Oats
  • Handful of Chopped Walnuts (optional but delicious!)
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
  3. Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
  4. Let cool completely before removing from pan and slicing. Store in an airtight container.

 

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Praline-Apple Bread

Praline Apple Bread

Praline Apple Bread Slice

I am into FAST recipes these days.  But of course they still have to be delicious.  And obviously were in the full swing of fall so they either need pumpkin or apples involved somehow.  Which gives us this super moist, super yummy Praline-Apple Bread.  I love quick breads, especially ones that are topped with a gooey praline topping.  The chunks of apples, bursts of cinnamon chips and crunchy, toasted pecans make this bread perfect for a brunch, snack or after dinner dessert!  I took it to a mommy/baby play date and it was almost gone by the time we left!  I call that a successful recipe!

Praline Apple Bread Slices

Praline Apple Bread Loaf

Enjoy!

Praline-Apple Bread
 
Ingredients
  • 1, 8 oz. Container Sour Cream
  • 1 c. Granulated Sugar
  • 2 Large Eggs
  • 2 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 2 t. Baking Powder
  • ½ t. Baking Soda
  • ½ t. Salt
  • 1 t. Apple Pie Spice
  • 2 c. Finely Chopped, Peeled Jonagold Apples (or golden delicious, granny smith, etc. It ended up being about 3 large apples.)
  • 1½ c. Cinnamon Chips
  • 1 c. Chopped Pecans, toasted
  • ½ c. Unsalted Butter
  • ½ c. Dark Brown Sugar, firmly packed
  • ½ t. Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
  2. In the bowl of an electric mixer, beat the sour cream, sugar, eggs and vanilla on low speed for 2 minutes or until blended.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and apple pie spice. Add to sour cream mixture, beating just until blended. Fold in apples, ½ cup of pecans and 1 cup of cinnamon chips. Pour batter into loaf pan and sprinkle with remaining pecans and cinnamon chips, lightly pressing them into the top of the batter.
  4. Bake for 1 hour to 1 hour and 5 minutes or until a tester inserted in the middle comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning (I missed the tip about the foil and my edges were well done so I strongly recommend doing it.) Cool in pan on wire rack, placed over a baking sheet, for 10 minutes; remove from pan to wire rack.
  5. Bring butter and brown sugar to a boil in a medium, heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread. Let cool completely. Store in an air-tight container.
Notes
Serves 10-12.

 

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