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Flourless Vegan Banana Bread with Almond Butter

Vegan Banana Bread, Modern Food Stories

A Vegan Banana Bread saves the day. Mr B likes to think he’s John Torode off Masterchef. His idea of helping me in the kitchen seems to be eating all the food. Anyone else got a sous chef that’s actually more of a taste tester than a chopper?

Today I received not only ‘you’re through to the next round’ accreditation but ‘this is the best banana bread i’ve ever tasted… and i’ve had a lot of banana breads.’ That’s almost as important as a Michelin star. He’s a tough critic you see!

Not only is this banana bread vegan but it’s grain free, Paleo, Gaps, Whole30 and dairy free too. It’s moist, flavoursome and utterly delicious. Made with The Chia Co chia seeds as an egg replacer. I like to serve with a good dollop of Coyo coconut yoghurt for the ultimate healthy indulgence. 

Vegan Banana Bread, london food photographer
Vegan Banana Bread, food photography
Vegan Banana Bread, london food photographer
Vegan Banana Bread, London food photographer

Flourless Vegan Banana Bread with Almond Butter
Overview
Serves:
9
Difficulty: Easy
Cooking Time: 1 hour
Ingredients
  • 230 g ground almonds (2 1/4 cups)
  • 1 tbsp gluten free baking powder
  • 3 tbsp chia seeds
  • 12 tbsp almond milk
  • 5 ripe bananas
  • 1 tsp vanilla powder
  • 3 apples or pears
  • 1.5 cups water
  • 1 tsp cinnamon
  • 2 tbsp almond butter
  • Optional 1 - 3 tsp coconut honey or maple syrup to taste
Method
  • Preheat the oven to 180C (fan assisted) / 200C / 400F.
  • Place the chia seeds in a bowl with the almond milk and soak for 10 minutes. Stir.
  • Peel, core and chop the apples or pears into 2cm chunks. Add to a pan with the water and simmer on a medium/ low heat for 20 - 25 minutes until soft and all the water has evaporated. Allow to cool. Add the cinnamon. Blitz either in a blender of mash with a fork until smooth.
  • Place 4 bananas in a mixing bowl and mash with a fork. Add the vanilla, ground almonds, baking powder, cooled apple/ pear puree, almond butter, soaked chia seeds and optional sweetener. Mix well and allow to rest for 5 minutes.
  • Grease a non stick loaf tin with a little coconut oil. (I used 22 x 12 cm.)
  • Pour the flourless Vegan Banana Bread mix into the tin and spread evenly to the edges. Cut the remaining banana in half lengthways and place on top.
  • Bake in the oven for 45 - 50 minutes until golden and you can insert and remove a skewer without any crumbs sticking. Remove from the oven.
  • Allow to stand for 5 minutes then remove from the tin. Place on a cooling rack and allow to fully cool before slicing. Serve with coconut yoghurt for the ultimate dairy free pudding.
Print Recipe
Overview
Serves:
9
Difficulty: Easy
Cooking Time: 1 hour
Ingredients
  • 230 g ground almonds (2 1/4 cups)
  • 1 tbsp gluten free baking powder
  • 3 tbsp chia seeds
  • 12 tbsp almond milk
  • 5 ripe bananas
  • 1 tsp vanilla powder
  • 3 apples or pears
  • 1.5 cups water
  • 1 tsp cinnamon
  • 2 tbsp almond butter
  • Optional 1 - 3 tsp coconut honey or maple syrup to taste
Method
  • Preheat the oven to 180C (fan assisted) / 200C / 400F.
  • Place the chia seeds in a bowl with the almond milk and soak for 10 minutes. Stir.
  • Peel, core and chop the apples or pears into 2cm chunks. Add to a pan with the water and simmer on a medium/ low heat for 20 - 25 minutes until soft and all the water has evaporated. Allow to cool. Add the cinnamon. Blitz either in a blender of mash with a fork until smooth.
  • Place 4 bananas in a mixing bowl and mash with a fork. Add the vanilla, ground almonds, baking powder, cooled apple/ pear puree, almond butter, soaked chia seeds and optional sweetener. Mix well and allow to rest for 5 minutes.
  • Grease a non stick loaf tin with a little coconut oil. (I used 22 x 12 cm.)
  • Pour the flourless Vegan Banana Bread mix into the tin and spread evenly to the edges. Cut the remaining banana in half lengthways and place on top.
  • Bake in the oven for 45 - 50 minutes until golden and you can insert and remove a skewer without any crumbs sticking. Remove from the oven.
  • Allow to stand for 5 minutes then remove from the tin. Place on a cooling rack and allow to fully cool before slicing. Serve with coconut yoghurt for the ultimate dairy free pudding.
Print Recipe

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