Vegan and Gluten Free Banana Bread

Gluten, Grains, Dairy, Egg and Nut Free

This banana bread is delicious!! No need to miss out on your favourite cafe sweet. Make this at home, cut and freeze so you always have some ready. This is free from all the major allergens, so it is bound to suit most.

INGREDIENTS:

60 grams rice flour (white or brown)
36 grams tapioca starch/flour
½ teaspoon bicarbonate soda
⅓ teaspoon salt
40 grams extra virgin olive oil
40 grams maple syrup
1 teaspoon vanilla
190 grams banana (no skin, about 2 medium bananas)
30 grams coconut yoghurt
A handful of cacao nibs (optional)

METHOD:

Preheat oven to 180℃
Add all dry ingredients into a mixing bowl.
Mash banana in a small bowl and mix in other wet ingredients.
Add wet ingredients in with dry ingredients.
Pour mixture into a prepared loaf tin. (see notes)
Cook for 35 minutes, until starting to brown on the top.
Allow to cool before cutting.
Store in the fridge for up to a week in an airtight container, or cut and freeze then defrost or toast as needed.