Homemade Banana Bread (Vegan, GF, Oil-Free) | Artistic Vegan Show 31

Fresh, warm, moist banana bread right out of the oven. Lather it up anyway you please or eat it standalone. This bread uses a fraction of the sugar of most recipes so you can have a slice and not be slowed down. 

Added flavors of cinnamon, vanilla, espresso make the banana bread stand out from the crowd. Adding bananas on top and a sprinkle of coconut sugar makes it golden brown and beautiful. The bananas on top become caramelized, any piece with them on top is an extra treat. 

It seems like as the banana bread sits on your counter for a day or two, it becomes moister. It also freezes well, sliced, in-between parchment or wax paper for future encounters. 

Ingredients:

• 2 Cups All- Purpose Gluten Free Flour (click for recipe)
• 2 tsp Baking Powder
• 1 tsp Cinnamon (opt)
• 1 tsp Espresso (opt)
• 1/3 Cup Packed Coconut Sugar (or sweetener of choice)
• 1/2 Cup Dairy Free Milk
• 2 Tbsp. Flax Meal or Chia (seeds or mill)
• 6 Tbsp. Purified Water
• 1/2 Cup Peanut Butter (see below for substitutes*)
• 3 Ripe Bananas - Mashed (about 1 1/2 cups)
• 1 tsp Vanilla

Top with:

• 1 Ripe Banana - Sliced Lengthwise
• Sprinkle of coconut Sugar

Peaceful Preparation:

1. Preheat oven to 350°F / 175°C. Grease a loaf pan and set aside.
2. Mix the flax meal or chia seeds/meal with water, set aside. 
3. Cream the sugar and peanut butter until fluffy and light. Add chia eggs one at a time, mixing well after each.
4. Add balance of wet. Mix well.
5. Whisk dry ingredients in a separate bowl. Add 1/2 of the mixture at a time, mix until the flour is fully incorporated.
6. Pour and bake 50 minutes or until a knife comes out clean.
7. Cool for a minimum of 15 minutes, invert, slice and enjoy!