Vegan and Gluten Free Banana Bread

There is nothing like a classic banana bread to get you through the week, or let's be honest, is there even a weekly structure these days? 

Either way, I hope you enjoy this vegan and gluten free take on an all-time favorite!
This loaf is super moist, and TASTEFUL. No bland or dry loaves here. :)

Recipe and Method:

Theresa’s Vegan and Gluten Free Banana Bread:

Wet:

- 3 Very Ripe Mashed Bananas

- 1/4 cup Maple Syrup

-1/4 cup Date Syrup

-2 tablespoons Organic Brown sugar (Can use coconut sugar or cane sugar as well and +/- to your sweetness preference)

- 1/2 cup Melted Coconut Oil

- 1 teaspoon Vanilla

Dry:

- 1 cup GF Flour (I used a mix of brown rice flour)

- 1 cup GF Quick or Rolled oats (depending on your preference) 

-1 tablespoon flaxseed meal (ground flaxseeds)

- 1 teaspoon Baking Powder

- 1 teaspoon Baking Soda

- 1 tablespoon Cinnamon

- 1/2 teaspoon Salt

- OPTIONAL 3/4 cup Walnuts, pecans, almonds or Chocolate chips and Cocoa nibs

Set Oven to 350 degrees.

Combine the dry and wet ingredients together and place into a loaf pan.

Bake for 30-45 minutes (depending on your oven)

Let the loaf sit and cool for at least 30 minutes.

Let the loaf cool on a cooling rack for about an hour before slicing and serving.

You can keep this loaf for 5-7 days in the fridge, or longer in the freezer.

..If it lasts that long in your kitchen. ;)

Enjoy!