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Vegan, gluten-free banana and almond bread

This vegan, gluten-free banana and almond bread is sugar-free and fat-free too. It’s ideal for those who look after their waistline or have to be on special diets. It’s actually quite tasty and moist -  if you want it sweeter, just add some coconut sugar or Stevia to the batter, or serve the cake with jam.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 small or 2 large ripe bananas
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla paste
  • 1½ cup gluten-free flour
  • ½ cup ground almond
  • 1 tsp baking powder
  • 2 Tbsp fruity linseed mix or just ground flaxseed
  • 2 Tbsp almond flakes

Method
 

  1. Line a loaf tin with parchment paper. Preheat the oven 160°C.
  2. Mash the bananas with a fork, then add the milk and vanilla.
  3. Mix the flour, ground almonds and baking powder in another bowl.
  4. Combine the two mixtures, then fold in the linseed mix.
  5. Tip the batter into the loaf tin, spreading it out evenly. Scatter the almond flakes over the top, then bake in the middle of the oven for approx. 45-55 minutes until it’s golden, and an inserted skewer comes out clean.
  6. Rest the cake in the tin for five minutes, then transfer it to a wire rack and let it cool completely before serving.