So I woke up this morning and 4 of my bananas were past that spotty stage and were at that “eat me today or I’m gonna make your whole house smell like overripe bananas” stage. I am not a fan of that at all.
Now have I eaten 4 bananas for breakfast before? YES! But did I feel like that this morning, sadly no. What to do?! Banana Bread duh! Mini Banana Breads even. Solely so I don’t eat the whole loaf in one sitting really.
Gluten free Vegan Mini Banana Breads
Perfect as an afternoon snack with a cup of tea while you answer all those emails!
- 1 1/2 cups banana (mashed)
- 1/3 cup coconut milk (or non-dairy milk of choice)
- 1/2 cup coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup almond meal
- 1 cup GF flour (I used Bob's Red Mill All Purpose Baking Flour)
- 3/4 tsp bicarb soda
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 8 walnut halves (for decorating the top!)
Preheat oven to 180C.
In a large bowl, mix together the mashed banana, coconut sugar, coconut milk, apple cider vinegar and vanilla. Mix till mostly smooth if you don’t want chunks of banana.
In a separate bowl, sift flours, bicarb, salt and spices and mix well.
Add dry ingredients to wet and mix well to combine. The mixture should be quite doughy.
Either line your mini loaf pan or regular loaf pan with baking paper or lightly spray with coconut oil spray.
Add mixture to pan and smooth top with spatula or spoon.
Sprinkle top with a little extra coconut sugar and press walnut lightly into top.
Place in oven for 30-40 minutes. A regular loaf could take up to 60 minutes.
Test with skewer or knife to check they are ready. Then remove and cool in tin for 10 minutes and then remove to a wire rack.