Gluten-free healthy banana bread

Soft, juicy and just the right amount of sweet – that’s what a proper banana bread is! The sweetness is added by ripe bananas and caramelized coconut sugar, complemented by tart raspberry syrup. This succulent banana bread is perfect as a sweet breakfast, snack or dessert for young and old alike! 😉

Amount: 4-6 sweet lovers
Preparation time: 15 minutes + 45 minutes in the oven
Severity: light

What do you need?

• 3 medium-sized ripe bananas (the ripe the better!)
• 120 ml almond milk or water
• 3 tablespoons coconut sugar
• 1,5 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 225g gluten-free oat flour
• 1-2 handfuls of (crushed) raspberries

How to make vegan banana bread?

First, heat the oven to 180 degrees. Then peel and mash the bananas. You can use a fork, a blender or a food processor. In another bowl, mix together the flour and seasonings. Mix thoroughly and then add the flour mixture to the mashed bananas. Add the almond milk and mix thoroughly. Line a baking tin of your choice (a loaf tin or a biscuit tin works very well, for example) with baking paper and pour the dough into the tin. Then sprinkle on the raspberries (whole or crushed) and spread out. Place the banana bread in the oven and bake at 180 degrees for 45 minutes until golden brown and crispy on top. Let cool a little and enjoy!