PP Sugar & Gluten Free Banana Bread

Chef: Alena & Lars Schowalter, Nutriciously.com

Makes: 12 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

INGREDIENTS

Bread

• 2 C oat flour

• 3 large ripe bananas, mashed

• 1 c Medjool dates, pitted

• 1 c soy milk (or your favorite plant milk)

• 1 t cinnamon

• 2 T lemon juice

• 2 t baking powder

• 1 t baking soda

• ½ t salt

• ½ c walnuts, crushed (eliminate for plant perfect)

Raspberry Jam

• 1 c raspberries, fresh or frozen (defrost)

• 1 T chia seeds

• 1 T coconut water or water

DIRECTIONS

Bread

1. If you don’t have any oat flour on hand, just get 7 oz of rolled oats and process them into a flour with a bender of food processor.

2. Place the soy milk, pitted dates, bananas and lemon juice in a blender jar and blend

   until smooth.

3. In a big blow, mix the flour with baking powder, baking soda, salt and cinnamon.

4. Add the wet ingredients and stir until combined. Let batter sit for 30 min so

   liquid is absorbed.

Raspberry Jam

1. Add the fresh or defrosted raspberries along with chia seeds and water to

2. a bowl and mix with a spoon. Let it rest for 15 min.

Combine

1. Preheat oven 350F and get out a loaf pan.

2. Get your banana bread batter and gently fold in the crushed walnuts (if used).

3. Then pour the mixture into your prepared loaf pan. Finally, add the raspberry

4. Jam and swirl it into the batter. Do not fully mix.

5. Bake for 50-60 minutes. Allow to cool before cutting into slices.

Hailing from Germany, Alena and Lars are our first “International Chefs”. On their website Nutriciously they share simple and delicious oil-free whole food plant-based recipes as well as free in-depth guides for successfully following this healthy lifestyle. Find free printables, eCourses, eBooks and more and be sure to follow on Facebook or Instagram for more inspiration.