For those of you participating, how is your plant-based January going? We are still going strong over here in the Christo house, and I figured it was time to share something a little sweet!
I make banana bread several times a month, especially during the colder months when there isn’t a ton of fresh fruit around as the bananas are always plentiful. Also, I am that person that buys bunches of bananas and then there are some weird overly ripe ones left at the end- those do serve a wonderful purpose: AMAZING banana bread! (The gross dark brown bananas make the best bread!) My girls and Pete go absolutely nuts for it. Everyone waits around the kitchen for it to come out of the oven so they can swipe a thick piece.
You can find the original recipe for it in my book Pure Delicious, or enjoy this awesome twist on it that is full of the warm, cozy chai spices that I gravitate towards this time of year.
Perfect for an easy breakfast, packed in lunches or as an afterschool snack- this bread is a huge hit at my house!
- 2 ½ cups Gluten Free All-Purpose Flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons xanthum gum
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 ½ cups banana puree (smashed banana)
- 1 teaspoon vanilla
- ½ cup coconut oil, melted
- ½ cup non-dairy milk (I used oat milk)
- Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
- In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
- Add the banana puree, vanilla, coconut oil and milk and mix until well combined.
- Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
- Let cool to warm or room temperature before turning out of the pan and slicing.
Print Recipe
Thank you so much for this recipe. It was a delicious treat. My 8 & 10 year old grandchildren also loved it and asked for the recipe!
What a heavenly little loaf! I had two large bananas that were borderline as far as use so I decided to give this recipe a whirl. The mix of spices is intoxicatingly rich and I used ground chia seed in place of the xanthan gum. Husband and I have been topping slabs with tuna salad, peanut butter, cream cheese – you name it! The bread also slices beautifully.
I’ll be making this often and experimenting with some add-ins (currants, rough-cut oatmeal, maybe some broken pecans.) Thank you for this new and delicious recipe staple!
Wonderful Stephanie! Thank you so much!
I have just made this and it has just come out of the oven and it is delicious. I have made many different banana breads in the past and this one is the best. The the fact that it is gluten free and doesn’t used eggs was perfect for me and the chai spices with banana gave it such a nice flavour. Very impressed.
Thank you so much Elisa!!
Thanks for this recipe! I substituted bananas for one can of Pumpkin Puree since I had that laying around the house, made for a very delicious fall loaf! Will be coming back to this recipe quite often.