A super-healthy gluten-free vegan banana bread. No refined sugar! Sweetened entirely with ground-up raisins (it doesn’t taste raisin-y) and bananas.
Prep Time10 minutesmins
Cook Time19 minutesmins
Total Time29 minutesmins
Course: Snack
Cuisine: American
Servings: 16squares or one loaf
Ingredients
3/4cupraisins
2eggs
3overripe bananasbroken into chunks (frozen and defrosted is okay)
1/4teaspooncinnamon
1/4teaspoonnutmeg
1/8teaspooncloves
1teaspoonbaking soda
2teaspoonsbaking powderor 2/3 teaspoon cream of tartar + an additional 2/3 teaspoon baking soda
either 2-3 tablespoons ground flax seedsor 1 1/2 teaspoons of xanthan gum or guar gum
2cupsgluten-free flour mixI usually use 1/2 cup each of: quinoa flour, teff flour, garbanzo flour and either potato starch or tapioca starch
1/2cupwater
1/3cupcanola oil
optional: 2-3 cups frozen chopped kale or spinachdefrosted
Instructions
Preheat the oven to 375 degrees.
Put the raisins, eggs, and bananas in the bowl of a food processor. Run it for a few minutes, until the raisins are broken down into tiny pieces and everything looks mixed.
Add all of the other ingredients, except for the kale or spinach.
Run the food processor until everything looks mixed.
Add the kale, if you are using it.
Run the food processor until the greens are in small pieces and everything looks mixed.
Pour the batter either onto an awesomely non-stick cookie sheet and spread until it covers the sheet, or into muffin cups or a loaf pan. You can decorate the top with artfully arranged pumpkin seeds (without shells on!) or sunflower seeds — I like to make muffins with pumpkin seed flowers on top.
Bake for 19 minutes for the cookie sheet or muffins, or 45 minutes for a loaf.