Since it was a cloudy and rainy weekend here at home, and I had some bananas starting to get too ripe, I decided to make some banana bread of my own. Now, I know the banana bread I enjoyed in Maui was nowhere near healthy, so my goal, as always, was to create a cleaned up version that is still tasty. I am pleased with what I came up with.
My banana bread is both vegan and gluten free. It is refined sugar free, using maple syrup which is lower on the glycemic index than regular sugar. There are healthy fats in the bread from the use of coconut oil, chia seeds, and almond meal. Best of all, it tastes really yummy. Thank you Maui for the inspiration.
3 ripe bananas
¼ cup melted coconut oil
1 teaspoon baking soda
Pinch pink himalayan sea salt
1 chia egg
1/3 cup maple syrup
1 teaspoon vanilla
1 cup gluten free all-purpose flour
½ cup almond meal
1. Preheat the oven to 350°F, and lightly grease a loaf pan (mine was 5 x 9).
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in coconut oil (melt if needed).
3. Mix in the baking soda and salt. Stir in the maple syrup, chia egg, and vanilla extract. Mix in the flour and almond meal. Stir until smooth and well incorporated.
4. Pour the batter into loaf pan. Bake for 45-55 minutes, or until a tester inserted into the center comes out clean.
*To make a chia egg, mix 1 Tablespoon of chia seeds + 3 Tablespoons of water. Stir well and place in refrigerator for about 10 minutes to thicken.