Vegan Cinnamon Date Banana Bread [No Oil, No Sugar]

There is nothing like a warm, fresh loaf of banana bread to brighten up a cold and dreary spring day. (Which we seem to be getting a lot of in New England this year, no fair!) This loaf is whole grain, free of gluten, sugar, and oil, as well as 100% vegan! Using gluten free flours makes this loaf slightly more dense rather than light and fluffy, but it is still super moist, chewy and sweet! Toast it, top with a dollop of peanut butter and a dash of cinnamon, and you have yourself a delicious snack or breakfast!


Makes 1, 9" x 5" standard loaf


You will need:

• 1 cup sweet sorghum flour
• 1 cup buckwheat flour
• 2 cups mashed RIPE bananas
• 3 large and 1 medium banana worked for me
• 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
• you can also use a flax egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp xanthan gum
• 1/4 cup finely chopped medjool dates (optional, but highly recommended)

Directions:

Preheat your oven to 350F.

Form your chia or flax egg and set aside until gooey.

Mash your bananas completely and pour into your food processor, along with the chia egg. Process until combined and smooth.

Add the flour, baking powder, baking soda, cinnamon, and xanthan gum to a large mixing bowl and whisk to combine. Add the chopped dates into the flour mixture and stir to combine. Pour in the banana/chia mixture and stir. It will be pretty dense, but don't over-mix - just enough until all the flour is incorporated.

Pour into a greased loaf pan (or lined with parchment paper) and bake in your oven for 50-55 minutes until the top is crispy and golden. A toothpick inserted into the center should come out clean. Let cool completely before slicing (it will be difficult to wait, it smells SO GOOD), then cut and serve!

Enjoy! :)