Minutes Prep time: 15
Minutes Total time: 90
Servings: 12
Difficulty: easy
PAM® Canola Oil Cooking Spray Pump
3 ripe bananas
1 teaspoon vanilla extract
1 tablespoon milled flax seed blended with 2-1/2 tablespoons water
1 tablespoon Earth Balance® Original Buttery Spread
1/4 cup coconut sugar
1/4 cup firmly packed brown sugar
2 tablespoons pure maple syrup
3-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup almond milk
1-1/4 cups almond flour/meal
1-1/4 cups Glutino® Gluten Free All-Purpose Flour
1-1/4 cups gluten-free oats
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 147 mg | 15% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 0 | |
| Total Fat | 8 g | 13% |
| Iron | 1 mg | 7% |
| Calories | 224 kcal | 11% |
| Sodium | 311 mg | 13% |
| Protein | 6 g | 11% |
| Saturated Fat | 1 g | 4% |
| Sugars | 14 g | 1% |
| Vitamin C | 3 mg | 4% |
Preheat oven to 350° F. Spray loaf pan with cooking spray.
Mash bananas in a large mixing bowl, then add all remaining ingredients through almond milk. Mix thoroughly to combine.
Stir in almond meal, gluten-free flour and gluten-free oats, mixing to combine.
Pour into prepared loaf pan and bake for 60 to 75 minutes, until top is firm and golden brown. Allow to cool before cutting to prevent crumbling.
1 Bowl Vegan Banana Bread
