Description
Sweet, semi-spicy and full of rich flavor, this gluten-free and dairy free cinnamon sugar banana bread is one of a kind in flavor and texture. The cake is light and fluffy with a subtly sugar coated crunch topping, a perfect companion for coffee or tea.
Ingredients
Units
Scale
- 1/3 cups of melted vegan butter
- 3/4 cups of maple syrup
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 egg or flax egg (1 tablespoon of flax meal and 4 tablespoons of water)
- 2 very ripe bananas
- 1 1/2 cups of gluten-free flour (I use Bobs Red Mill 1:1)
Instructions
- Preheat the oven to 350° F and grease a loaf pan with vegan butter
- In a mixing bowl or the bowl of a stand mixer beat the melted butter and the maple syrup together
- Next add in the baking powder, baking soda, salt and vanilla extract
- Add in the egg or flax egg next until fully combined
- Add the two bananas to the mixing bowl and roughly combine them into the rest of the batter
- Fold in the gluten-free flour gently so you don’t loose the chunks of banana in the batter
- Evenly pour the batter into the prepared loaf pan and top with the cinnamon sugar mixture
- Bake for 45 minutes until a tooth pick entered comes out clean
- Let cool completely before you remove it from the loaf pan
- Enjoy!
Keywords: gluten free quick bread, gluten free and dairy free cinnamon banana bread