Gluten-Free Vegan Banana Loaf

1. Prepare the Wet Mixture:

• In a large bowl, mash the bananas and stir in the lemon juice. Set aside.
• In a separate bowl, combine the melted butter or oil, coconut sugar, chia/linseed pudding, and vanilla extract.
• Add this mixture to the bananas and stir well to combine.

2. Prepare the Dry Ingredients:

• Sift together the gluten-free self-raising flour, almond flour, baking powder, xanthan gum, salt, and cinnamon in a separate bowl.
• Gently stir to ensure everything is evenly mixed.

3. Combine:

• Add the dry ingredients to the wet mixture and stir until just combined—don’t overmix.
• If using, fold in the chopped walnuts or chocolate chips.

4. Bake:

• Pour the batter into a lined loaf tin.
• Bake at 180–190°C (350–375°F) for about 40–50 minutes.
• Check for doneness by inserting a skewer—it should come out clean, and the loaf should be golden brown on top.

5. Cool & Serve:

• Let the banana loaf cool in the tin for 10 minutes, then transfer to a wire rack.
• Serve warm or cold—plain, or with your favourite vegan butter or spread.
• Store: in an airtight container for up to 3 days. (refrigerate in hot environments)

Nut-Free Version

• Omit the almond flour and replace with an extra ½ cup of gluten-free self-raising flour (total: 2 cups).
• Leave out the walnuts.