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Copyright Meg Pearson, 2020

  • Chef Meg

Wheat Free Vegan Banana Bread

Updated: May 21

This recipe is a replay contender during many of my retreat catering gigs. For yogis looking for vegan and wheat-free breakfast breads, this loaf is one to love.

Ingredients 1 1/4 cups oat flour 1 teaspoon baking soda 1/2 teaspoon salt 3 very ripe medium bananas 3/4 cup coconut sugar 1/2 cup plain coconut* milk yogurt (you could use grass-fed organic milk yoghurt) 1/2 cup coconut oil, melted 1 teaspoon pure vanilla extract *I used fresh full fat coconut milk combined with 1/2 teaspoon lemon Preheat oven to 350F degrees.

Oil, or line a standard loaf pan with parchment paper. Combine all the dry ingredients in large bowl. Set aside. Add bananas, sugar, yogurt, oil and vanilla to jug of high powered blender. Blend until just smooth. Fold wet banana mixture into flour mixture. Pour into prepared pan and bake 40 mins to 1 hour until fork comes out clean.

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