Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Gluten-Free Vegan Banana Bread
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 4%
CARBS 31G59% OF CAL
2G FIBER16G OTHER14G TOTAL SUGAR
FAT 9G39% OF CAL
6G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender quick bread loaded with banana flavor and studded with chocolate chips. Perfect for breakfast or a simple dessert.
mainamericanbaked good🔥 ovengluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 10 ounces Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (284g or 2 ¼ cups flour, sifted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs (or egg replacer, I used Bob’s Red Mill Egg Replacer)
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 1/2 cup vegan coconut yogurt (or plain yogurt)
- 3/4 cup mashed bananas (very ripe bananas (black skin if possible))
- GF certified oats (such as Bob's Red Mill and chopped pecans, for topping (optional))
- Optional: Chocolate chips or nuts
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 4%
CARBS 31G59% OF CAL
2G FIBER16G OTHER14G TOTAL SUGAR
FAT 9G39% OF CAL
6G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 49mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 16mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.