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One-cup Sticky Banana Bread Vegan & Gluten Free

Guilty of being a banana bread lover? I wanted to create a lighter version of the classic. I think (if I may say so myself) that this version rocks. I hope you love it as much as I do.

One-cup Sticky Banana Bread

  • Servings: 8 slices
  • Difficulty: easy
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Ingredients

    For the One-cup Sticky Banana Bread
  • 2 carrots, peeled and sliced
  • 200 g (7 oz / 2 cups) almond flour
  • 140 g (5 oz / 1 cup) gluten-free flour mix
  • 250ml(8 oz/1cup) almond milk or any plant milk, shop-bought or home-made
  • 200 g (7 oz / 1 cup) coconut sugar
  • 125 ml (4 oz / 1/2 cup) melted coconut oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla pod (bean), scraped, or ground vanilla
  • pinch of salt
  • For the Topping
  • 1 banana, thinly sliced horizontally into 3
  • pinch of coconut sugar
  • 1 ground vanilla pod (bean)
  • To Serve:
  • Almond Butter, shop-bought or home-made
  • Dollop of Coconut Yoghurt, shop-bought or home-made
  • Your favourite fruits

Directions

  1. Preheat the oven to 180oC (350oF/Gas 4). Grease and line a 900 g (2 lb) loaf tin, or use a silicone mould.
  2. Start by boiling the carrots, then once soft, purée in a food processor and measure out 125 g (4 oz / 1/2 cup) and set aside.
  3. Add all the other bread ingredients to a food processor, including the puréed carrots and blitz together until you have a lovely smooth mixture.
  4. Pour the mixture into the loaf tin, and place the banana slices carefully on top. Sprinkle over the coconut sugar and ground vanilla.
  5. Bake for 40–45 minutes. When ready it should feel firm and a toothpick inserted into the centre of the cake should come out clean. Once out of the oven, let the cake cool a little, then turn it out of the tin and let it cool completely on a wire rack.
  6. Enjoy as it is or with any of the serving alternatives, such as nut butter, a dollop of coconut yoghurt or some fruit.
  7. Keep the cake in a covered airtight container in the fridge. Not that it will last you long!

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