Flourless Vegan Banana Bread

I’m bringing you one of my all-time favorite bread recipes!
My entire life I’ve been making banana bread the regular way i.e. with white
flour. But it wasn’t all that healthy.

Lately, I’ve been experimenting with making desserts that
usually require flour without flour. I’ve had many fails in the kitchen, but
this Flourless Vegan Banana Bread ain’t one!

Flour Substitute

How are we making this banana bread flourless, you may ask? We’ll be using a mix of two “flours”: garbanzo (a.k.a. chickpea) and oats. If you use gluten-free oats then you make this bread gluten-free too!

Garbanzo bean flour or chickpea flour is available in many
stores in the U.S. Plus, it’s fairly cheap.

For oat flour, I recommend making it at home yourself. To make
oat flour, you simply need to blend oats in blender or food processor until it
turns into flour. I like to use my Blendec to do this and it only takes me 3
pulses.

Texture and Taste

The texture of our flourless banana bread is soft and moist.
One key call out: Do NOT overmix the batter. When you’re combining wet and dry
ingredients in a bowl, mix until just combined. I know it can be tempting to
whisk away, but trust me on this one.

Overmixing will make the banana bread dense and gummy. I
also recommend mixing with a spatula and not a whisk. Using a spatula will help
you not overmix the batter.

The taste of this banana bread is sweet, warm with a banana
flavor. Yum!

Add-Ins

I kept this Flourless Vegan Banana Bread recipe pretty simple. It’s like a blank canvas. Here are some ideas for add-ins:

• Walnuts or pecans for a decadent crunch.
• Chocolate chips for extra sweetness!
• Chopped dried fruits such as apricots, cherries, or plums.
• Top with sliced bananas after you pour the banner in a loaf pan.

How To Turn Banana Bread Into Muffins

You can just as easily make muffins with this recipe. It
will yield about a dozen muffins. Fill each muffin tin until 3/4 full and bake
at 350 F / 175 C for 20 minutes.