Vegan Banana Bread

This recipe is one that I probably make a least once a month. My 4 year old demands it! It is pretty quick to make and perfect for those time when the bananas are just a bit too ripe too be eaten.

Of course if you have too many ripe bananas you can use some for the banana bread and freeze the rest so you have plenty when you are in the mood for banana ice cream! The original recipe can be found here, I changed a few things to make sure it is MS friendly.

---

Vegan Banana Bread Recipe
gluten-free option, vegan, plant-based, refined sugar-free

Ingredients:

• 4 ripe bananas
• 1/2 cup pure maple syrup or raw honey
• 1/2 cup extra virgin olive oil or unsweetened applesauce 
• 1/2 tsp pure vanilla extract
• 1 1/2 cups whole wheat flour (gluten free substitute: 3/4 cup brown rice flour plus 3/4 cup almond flour)
• 1 Tbsp tapioca flour
• 1/4 tsp ground cinnamon
• a few pinches of ground nutmeg
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• a pinch of salt

Instructions:

1. Preheat oven to 350° F and grease a rectangular bread pan with olive oil.
2. Mash bananas and sugar together in a bowl.
3. After the bananas are mashed, mix in the oil and vanilla.
4. Combine the dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, and salt) together in a separate bowl and whisk to remove clumps. 
5. Add the dry ingredients to the banana mixture and mix well.
6. Pour into the greased baking dish and bake for 35 min. 
7. Let cool and then remove from pan and serve. 

​