Vegan Lavender Banana Bread Loaf (Gluten-Free)
Kristina Cadelina
My Vegan Lavender Banana Bread Loaf is definitely a treat that takes the classic banana bread to a whole new level, by adding the floral notes and elegance of culinary lavender. This recipe is made without any dairy and the homemade flour mixture is gluten-free.
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 224 kcal
1 large bowl
2 medium bowls
loaf pan
1 1/2 cups oat flour In my food processor, I grounded up gluten free rolled oats 1/4 cup almond flour 1/4 cup coconut flour 1/4 teaspoon fine sea salt 1/3 cup cane sugar organic, or light brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 2 large bananas very ripe 1/3 cup coconut oil melted 4 ounces apple sauce unsweetened 1/2 teaspoon vanilla extract pure vanilla extract 1 tablespoon lavender dried lavender
Preheat the oven to 350 degrees.
Add all the dry ingredients to a medium bowl and whisk them together.
In a small bowl, add the bananas and mash them with a heavy wooden spoon or a masher.
In separate bowl, add all the wet ingredients and gently stir to combine.
Add the wet ingredients to the dry, then add the banana. Combine with a spatula. Then fold in the dried lavender.
Spray a loaf pan with non stick spray and line with parchment paper. Pour the batter in.
Place in the center rack and bake for 50-60 minutes. Check the bread for doneness and if needed, bake an additional 15-20 min.
Remove the bread from the oven and set aside for 10 minutes.
Grabbing the parchment paper, transfer the bread to the cooling rack.
Slice and Enjoy!
Calories: 224 kcal Carbohydrates: 30 g Protein: 4 g Fat: 11 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 175 mg Potassium: 174 mg Fiber: 3 g Sugar: 13 g Vitamin A: 21 IU Vitamin C: 2 mg Calcium: 77 mg Iron: 1 mg
Keyword Gluten Free Banana Bread, Lavender Banana Bread, Vegan Banana Bread