A tasty loaf of banana bread made with grain-free and vegan ingredients for a healthy breakfast, snack or dessert.
I was in NY this weekend with my friend Alyson to ride Bike New York. 5 boros, 4 bridges, 40 miles, 1 day, zero cars. The 40 miles weren’t nearly as challenging as some of the big bridges, but the real skill was maneuvering around the other 30,000+ riders and potholes without wiping out.
I’m looking forward to Mother’s Day this Sunday and spending some time with my kids. If you’re looking for something simple and healthy to make for a Mother’s Day brunch, this gluten-free and vegan banana bread is the recipe for you! Feel free to forward the link to someone who might make it for you! Hello breakfast in bed!
I’ve included directions to make this with a raspberry chia jam swirl in the center. This is because I think it’s beautiful and tasty, and because I had some leftover raspberry chia jam! You can also make this without jam. You won’t be disappointed.
Raspberry chia jam: super simple to make from scratch.
Or, substitute any jam you like, if it makes it more realistic that you’ll actually get this made. Let me be honest: this chia jam is EASY to make in under 10 minutes. Plus the chia seeds add some healthy fat and protein to the banana bread. You could also make this recipe into muffins, somewhat similar to this recipe.
Gluten-free and Vegan Banana Bread
Banana bread is comfort food for many and most recipes call for refined and processed oil, large amounts of refined white or brown sugar and often use grains that many are sensitive to. This recipe for gluten-free and vegan banana bread uses wholesome ingredients that provide nutritional benefits, which is what you want in a food that you may want to indulge in!
Man, I could have used a slice of this—-before, during and/or after my ride on Sunday! While we drove back to Boston from NYC, we marveled at how exhilarated we felt after the ride. Some of that was likely due to the “runners high” we got from the exercise of the ride itself.
But, I think there was more to it than that. I think that challenging yourself to do something new and out of your comfort zone counts big time towards self-care. Nourishing yourself through relationships, experiences, emotional, intellectual, spiritual and physical stimulation contributes to overall health and well-being just as much as the food you nourish yourself with.
Wishing you all a healthy and happy Mother’s Day. If there’s a mother out there that is important to you, show your love with both types of nourishment—the kind that comes ON the plate and a healthy dose of nourishment that comes OFF the plate too.
- 2 Tablespoons ground flax
- 1 Tablespoon warm water
- 2 Tablespoons olive oil
- 3 small (or 2 medium) very ripe bananas
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour (blanched)
- ¼ cup arrowroot powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Chia Jam Ingredients:
- 2 1/2-3 cups fresh or frozen raspberries
- 1 lemon, zested and juiced
- 1/4 cup maple syrup
- 3 Tablespoons chia seeds
- Preheat oven to 350 and line loaf pan with unbleached parchment paper.
- In a small bowl, mix flax with water and olive oil, set aside for 5 minutes.
- Using a food processor, blend bananas, maple syrup, vanilla and flax mixture until smooth. This could take a couple minutes, depending on how ripe your bananas are. No chunks of banana! And in remaining ingredients and continue to process until well incorporated.
- Pour half the batter into the bottom of prepared loaf pan, followed by 2 Tablespoons of the chia jam (if using) followed by the remaining batter and then the final Tablespoon of chia jam. Use a knife to cut swirls through the jam/batter.
- Bake in oven for about 45 minutes. If not using jam, banana bread will likely be done in about 40 minutes. Either way, check at 40 minutes by inserting a tooth pick to the center of the loaf. It should come back dry. You may need another 5 minutes if it’s still moist.
Directions for Raspberry Chia Jam:
- In a small saucepan, simmer all ingredients except for chia seeds for 5-7 minutes until beginning to thicken. Turn off heat, add chia seeds, mix well and let thicken in pan for about 5 minutes. Stir well and and let cool.Store chia jam in air tight glass jar in the fridge for up to 3 weeks.
OPTIONAL: 3 Tablespoons raspberry chia jam can be layered into the batter....OR, slathered onto a piece after it's done baking.
Amount Per Serving Calories 267Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 153mgCarbohydrates 34gFiber 12gSugar 16gProtein 7g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.