Banana bread has always been a mystery to me.
It’s called “bread,” but it always tasted like dessert.
So I hesitated to eat it for a meal.
Since I liked the idea of using banana for bread, I decided to make banana bread which is not overly sweet.
I did not want to add extra sweetness to my banana bread.
The only sweetness I wanted was the natural sweetness from the bananas.
Of course it was going to be vegan.
That was given.
But I thought it would be fun to make it gluten-free as well.
I was so happy with how it turned out.
Another thing I wanted for this banana bread to have was a height.
Many banana breads are baked in a large pan and they are rather short.
I wanted mine to be tall, and the use of this pan achieved it.
I was too excited to wait for the bread to be completely cool.
Who could when your kitchen smells this good?!
Crispy outside, moist and hearty inside, and not too sweet, but super flavorful.
This was exactly the banana bread I have wanted for so many years.
I’m so pleased that I will leave the recipe here.
Vegan Gluten-Free No-Extra-Sugar-Added Cardamom Banana Bread
3 ripe bananas (medium)
1 tablespoon flax meal
2.5 tablespoons water
1/2 teaspoon banana liqueur
3 tablespoons melted coconut oil
3/4 cup soy milk
1/2 teaspoon or more ground cardamom
1 1/4 almond meal
1 cup white rice flour
1/4 cup corn starch
1 1/3 oats
3 1/2 teaspoons baking powder
3/4 teaspoon Kosher salt
- Combine and mix everything together. Pour the batter into a pan lined with parchment paper. Bake in 350F oven for one hour or until cooked through.
Now this banana bread is perfect for breakfast.
Toasted and buttered.