Yes, you read that right - it IS possible to have a totally delicious, moist, fluffy banana bread that's not only gluten free, but totally vegan! I am seriously impressed by how well this loaf turned out. Absolutely scrumptious!

L I N K S
Sophia's gluten free flour blend: https://sophiaskitchen.blog/thermomix...
Vanilla bean paste:    • My PERSONAL Vanilla Bean Paste Recipe...  

S O C I A L S
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W E B S I T E
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S H O P
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R E C I P E
300g overripe bananas
20g lemon juice
180g sunflower oil (or coconut oil, melted)
1 tsp vanilla bean paste
180g brown sugar
40g almond milk
225g gluten free plain flour blend
1 tsp xanthan gum (or psyllium husk powder)
60g ground almonds
1 level Tbsp baking powder
1 pinch sea salt
1/2 tsp ground cinnamon
75g toasted walnuts (or pecan nuts)
1 overripe banana, halved lengthways
Brown sugar for sprinkling

Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a 19x9cm loaf tin with greaseproof paper and set aside.
Place the bananas in the mixing bowl. Chop 2 Sec. / Speed 5. Add the lemon juice, sunflower oil, brown sugar, almond milk, gluten free flour, xanthan gum, vanilla bean paste, almonds, baking powder, salt, cinnamon and walnuts and combine 20 Sec. / Speed 4.
Pour the mixture into the prepared tin and spread evenly. Decorate the banana on top with the cut side facing up and sprinkle with some brown sugar (optional). Bake for 60-70 minutes until a skewer inserted comes out clean. Remove and transfer onto a wire cooling rack. Leave to cool before slicing.