Wife Mama Foodie

Making Healthy Taste Good

snack, gluten-free, vegan

One-Bowl Banana Bread

This simple banana bread tastes like traditional banana bread, yet is free of dairy, eggs, and refined sugar. It’s vegan friendly and includes a gluten-free option as well!

One-Bowl Banana Bread | Vegan friendly and free of gluten, dairy, eggs, and refined sugar.Everyone needs a good banana bread recipe in their arsenal. It’s a great breakfast, afternoon snack, or sweet treat to welcome company. What I love about this version, is that it tastes like the classic banana bread we all know and love, yet is free of dairy, eggs, and refined sugar. There’s even a gluten-free variation included!

You definitely won’t miss the lack of dairy or eggs in this bread. Even if you allow these ingredients in your diet, omitting the eggs gives the bread a more tender crumb, in my opinion. I also rely on the overripe bananas to sweeten the bread, so I cut back on the amount of sugar found in traditional recipes and replaced it with coconut sugar.

One-Bowl Banana Bread | Vegan friendly and free of gluten, dairy, eggs, and refined sugar. One-Bowl Banana Bread | Vegan friendly and free of gluten, dairy, eggs, and refined sugar.
Coconut sugar is a great unrefined sugar alternative for baked goods. It has a lower glycemic index compared to white sugar and can be used as a 1:1 replacement. Its flavor, while distinct, is very subtle, similar to molasses or brown sugar. The most noticeable difference in using this sugar is the rich caramel color it adds to the finish product.

Whether you like your banana bread with nuts or without, or maybe you’re a nonconformist and prefer to stud yours with chocolate chips, the nice thing about this recipe is that it’s very versatile. Feel free to leave it plain or mix in any nut, dried fruit, or baking chip of your choice. The option is yours. 

One-Bowl Banana Bread | Vegan friendly and free of gluten, dairy, eggs, and refined sugar.One-Bowl Banana Bread | Vegan friendly and free of gluten, dairy, eggs, and refined sugar.My favorite way to enjoy a slice of this banana bread is slathered with butter, alongside a cup of tea or coffee! Give it a try and please let me know your thoughts in the comments below…enjoy! 🙂 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Bowl Banana Bread

  • Author: Joscelyn Abreu
  • Total Time: 1 hour 15 mins
  • Yield: 1 loaf 1x
Print Recipe

Description

This simple banana bread tastes like traditional banana bread, yet is free of dairy, eggs, and refined sugar. It’s vegan friendly and includes a gluten-free option as well!

Ingredients

Scale

Banana Bread: (Gluten-free version below)

  • 2/3 cup coconut sugar or pure cane sugar (can add additional 1/3 cup sugar if your bananas are not very ripe/sweet)
  • 3 large mashed ripe bananas (with spots. About 1 1/2 cups)
  • 1/2 cup avocado oil, melted coconut oil, or other oil of choice
  • 1/4 cup unsweetened almond milk or other milk of choice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract, optional
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, optional
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top)

Gluten-Free Banana Bread:

Instructions

  1. Preheat oven to 325ºF. Lightly grease or line a 9x5x3 loaf pan with parchment paper and set aside.
  2. In a large bowl, mash bananas together with the sugar. Stir in oil, milk, vinegar, and vanilla.
  3. Add flour(s), baking soda, cinnamon, and salt, mixing just until incorporated. Stir in chopped nuts and/or chocolate chips.
  4. Pour batter into prepared loaf pan and top with additional nuts or chocolate chips.
  5. Place pan in the oven on the middle rack and bake for 60–70 minutes, until a toothpick inserted near the center comes out clean. Let loaf cool 10–15 minutes before removing from the pan. Remove and cool completely on a baking rack for easy slicing.
  • Prep Time: 10 mins
  • Cook Time: 65 mins
  • Category: snack, gluten free, vegan

You may also enjoy these similar recipes:

Healthy Flourless Banana Muffins

Healthy Flourless Banana Muffins | Wife Mama Foodie

Double Chocolate Banana Zucchini Muffins

Double Chocolate Banana Zucchini Muffins | Wife Mama Foodie

Paleo Chocolate Banana Zucchini Bread

Paleo Chocolate Banana Zucchini Bread | Wife Mama Foodie

Rainbow Chia Pudding Parfaits

Rainbow Chia Pudding Parfaits | Colored naturally with fruit and veggies! Vegan and paleo friendly! Sometimes as a mom, I get stuck in a rut making the same things for my family. You may think, “you’re a food blogger, you must make amazing meals all the time.” To which I would reply is exactly why I don’t always feel like getting creative in the kitchen. I exhaust my mental capacities brainstorming ideas for the blog that when it comes down to cooking dinner, it’s easier just go with what I know! 

I came to the conclusion that I don’t necessarily have to reinvent the wheel each time I make something for my family, I can easily change it up by modifying what I already do. I’m impressed my tired brain thought of that, haha!

Rainbow Chia Pudding Parfaits | Colored naturally with fruit and veggies! Vegan and paleo friendly! Chia pudding has always been a great go-to snack to keep in the fridge. Instead of the typical chocolate and vanilla variations that usually grace the refrigerator shelf, I created this fun and healthy rainbow version to surprise the kids! 

Little do they know each pudding is full of wholesome, antioxidant-rich ingredients! We know chia seeds are rich in fiber, protein, omega-3’s, and more, but each color also contains nutrient-dense fruits and vegetables, like blueberries, raspberries, mango, spinach, and kiwi.

Rainbow Chia Pudding Parfaits | Colored naturally with fruit and veggies! Vegan and paleo friendly! It really doesn’t take long to blend each color up either. If you stick to basic color theory (thank you fine arts degree!) you can blend each color up from light to dark and not even have to rinse out the blender! It literally took less than 20 minutes to blend up each color, stir in the chia seeds and pop them in the fridge. Then the chia seeds expand and do the rest of the work. 🙂

This parfait is really the perfect treat to brighten up your day! Please tag me in your pics on social media too! I love seeing your creations!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rainbow Chia Pudding Parfaits

  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x
Print Recipe

Description

These beautiful chia pudding parfaits are chockfull of healthy ingredients! Each color is dyed naturally using fresh fruits and vegetables. Free of dairy, gluten, grains, and refined sugar!

Ingredients

Scale

For each color:

  • 1/2 cup dairy-free milk (I used almond and coconut milks, but any milk will do)
  • fruit blend (see color options below)
  • sweetener of choice (amount will depend on how sweet your fruit is) 1–3 teaspoons of maple syrup, coconut nectar, honey, or a couple of dates. Use more or less to taste.
  • 3 tablespoons chia seeds per recipe/color (use 4 tablespoons chia seeds if your mixture blended measures over 1 cup)
  • splash of vanilla, optional
  • extra cut up fresh fruit, optional, for topping

Plus ONE of the fruits/veggie blends below, separate recipe per color:

  • Yellow— 1/4 cup ripe mango + 1/4 cup pineapple (can substitute extra mango or 1/2 banana for pineapple)
  • Orange— 1/3 cup ripe mango + a few strawberries + 1 small cube of a peeled beet
  • Red— 1/3 cup strawberries + a few raspberries + 1 small cube of a peeled beet
  • Purple— 1/3 cup blueberries and/or blackberries plus a few raspberries
  • Blue— 1/2 cup blueberries and/or blackberries
  • Green— 1/2 small banana, 1 kiwi (peeled), small handful baby spinach

Instructions

  1. Each color will need to be blended separately. You can give a quick rinse to the blender in between each color, but if you start with the lightest color, it may not be necessary every time.
  2. Place your milk and fruit into the blender and blend, but DON’T add chia seeds just yet. Stop and sweeten to taste. Continue to blend until smooth.
  3. Pour colored milk mixture into a container and whisk in chia seeds and optional vanilla. Cover and refrigerate until pudding has thickened. If possible, mix it again later to break up any chia clumps.
  4. Repeat steps for each color storing them each in separate containers.
  5. To assemble parfaits, layer a tall glass with alternating colors and top with additional fresh fruit. Makes 4-6 servings. Store leftover chia pudding in the refrigerator for 1-2 days.

TIPS:

  1. The colors tend to become more muted after the liquid is absorbed by the chia seeds, so make it as vibrant as possible when blending in the fruits & veggies.
  2. Most of you may already know that yellow + red = orange, blue + red = purple, and yellow + blue = green (but green is easier because there are a lot of green fruits and veggies!) so if you’re having trouble achieving a particular color, for example your orange is too yellow, add a bit more of a red fruit to achieve a more vibrant orange color, and so on.
  • Category: snack, gluten-free, vegan

You may also enjoy these similar recipes:

Chocolate & Raspberry Chia Pudding Parfait

Chocolate & Raspberry Chia Pudding Parfaits | Grain, Gluten, Dairy, & Refined Sugar Free
Chocolate Chia Pudding Pops with Bananas

Chocolate Chia Pudding Pops With Bananas | Simple and Wholesome
Pomegranate Green Tea with Chia

Pomegranate Green Tea with Chia