Mini Banana Bread loaves – Low carb and vegan!!

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

Michelle

Perfect as an afternoon snack with a cup of tea while you answer all those emails!

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Snack

Cuisine Baking

Servings 8 mini loaves

Ingredients

  

• 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!

Instructions

 

• 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.