The best vegan banana bread I have ever tasted – naturally sweetened and gluten-free! The batter uses cornmeal and oat flour, which makes it both moist and fluffy. A true keeper.
Happy Weekend everyone, and to all my Canadian reader: Happy Thanksgiving weekend! I hope you all have a great feast planned for either tonight or Monday. We are gonna have our big feast on Monday as we are going to spend Sunday in the Moose Jaw, apartment hunting. Yes, the next move is about to happen and we are both very excited to spend some more time in beautiful Saskatchewan. As a snack for the 2,5-hour road trip, I wanted to bake something healthy-ish, something that would not send us on a sugar high and straight to sleep after 10 minutes.
When I saw this recipe for Maple Cornmeal Banana Bread over at feastingonfruit.com, I knew instantly that I wanted to try it. I grabbed those overripe bananas from the counter and created my own, autumn spiced spin on this great recipe.
The banana bread recipe uses a mix of cornmeal and oat flour, which gives it a really great texture, plus it is gluten-free. The texture is indeed the perfect combination of moist and fluffy, with a slightly coarser crumb than your regular banana bread.
What I love about this vegan banana bread recipe, is that it needs no refined sugar. All the sweetness comes from the ripe bananas and a splash of maple syrup. I really like the slight nutty aroma the maple syrup adds to the loaf, especially together with the natural sweetness of the cornmeal.
I am a bit of a purist when it comes to banana bread, but you can feel free to stir some chocolate chips or chopped nuts into the batter before baking. I only sprinkled a couple of tbsp of sunflower seeds and rolled oats on top of my vegan banana bread right before baking as it looks really pretty and rustic.
The vegan banana bread tastes best fresh out of the oven. Pure or with a tsp of nut butter! Store it in an airtight container at room temperature for up to one week.
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Best Vegan Banana Bread | No refined sugar, gluten-free
This vegan banana bread is so quick and easy to make! The mix of oat flour and cornmeal ensures a fluffy yet moist crumb and maple syrup adds the perfect amount of sweetness to this healthy treat.
- 1 cup oat flour 80 g
- 1 cup cornmeal 150 g
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp tapioca starch or cornflour
- 1 tsp cinnamon
- 1/4 tsp nutmeg, freshly ground
- 1/2 tsp salt
- 3 large ripe bananas
- 1/3 cup maple syrup 80 ml
- 1 tsp vanilla extract
- 2 tbsp coconut cream or -milk or almond milk
- 2 tbsp rolled oats
Preheat oven to 325 F and line a loaf pan with parchment paper.
Mix the dry ingredients in a bowl. In a blender, puree banana with maple syrup, vanilla and coconut cream. Stir wet ingredients into dry ingredients until just combined. Pour batter into the loaf pan and sprinkle some rolled oats or nuts on top.
Bake banana bread until a skewer inserted in the middle comes out clean. Depending on the size of your loaf pan, this could take 30 to 45 minutes. Let cool, slice and enjoy!
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