Trail Mix Banana Bread

Heck yeah! This baby is grain-free and oil-free and soooo delicious! Nutrient-dense with pops of flavor and crunch throughout. Moist and dense (but not soggy), like a banana bread should be. I hope you’ll try this one!

Ingredients

dry

• 1 cup light buckwheat flour

• 1 cup blanched almond flour

• 1/2 cup coconut sugar

• 1 TBS psyllium husk powder (see notes)

• 1 TBS chia seeds

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• pinch sea salt

• 1 cup chopped raw walnuts

• 1/4 cup raw pumpkin seeds

• 1/4 cup organic raisins

• 1/4 cup coconut flakes

wet

• 3 ripe bananas, mashed (about 1.5 cups)

• scant 1 cup full fat coconut milk

• 1 tsp vanilla

Method

1. Preheat oven to 350° F.

2. Prepare two loaf pans with a little spray cooking oil or vegan butter and flour. I prefer to use the butter and flour method; it allows the dough to “climb” up the pan and rise. We need all the help with rising that we can get with these vegan, gluten-free baked goodies. To use this method, spread a thin layer of butter on the inside of the pan and then coat it with flour, tapping out any excess flour before baking. I prefer these loaf pans. Don’t let the name fool you, the aluminum is on the inside and they are coated with a silicone that is PTFE, PFOA and BPA free… makes for easy unmolding and my baked goods always cook evenly.

3. Mix all dry ingredients together.

4. Mix all wet ingredients together.

5. Pour the wet ingredients into the dry and stir well to mix.

6. Divide the batter equally into 2 loaf pans.

7. Add love 💗

8. Bake for about 45 minutes until golden brown and a toothpick comes out clean.

NOTES:

I prefer using two loaf pans instead of one, simply because it allows the bread to cook more evenly. You could try a single pan but you’ll have to increase the baking time by at least 15 minutes. They just come out great every time this way and the second loaf can be frozen for another time.

Psyllium husk isn’t essential but it REALLY helps hold things together and is a fantastic egg replacement. I use it in many of my bean burger recipes too!

Light buckwheat flour is the BEST for baking and is a perfect substitute for wheat. If you followed me on Helyn’s Kitchen, you know that I use it… a lot. The reason I love it so much is 1) it’s not even a grain, it’s a seed! and 2) as a seed, it gets very viscous when it gets wet and allows my gluten-free goodies to hold together better… without the gluten!