• Alicia Ann Lip

Vegan Matcha Banana Bread - Gluten-Free, Refined Sugar-free



Vegan Matcha Banana Bread using @organicburst matcha to create this amazingly moist bittersweet matcha bread! Helps to calm and relax your mind and body as well as to sustain energy up to 6 hours unlike the effects of coffee which are up to an hour of energy and cause jitters for some. The L-Theanine found in @organicburst matcha boosts brain power, memory and thus improves on your learning abilities. And instead of just drinking them, you can also add them to your favorite baking recipes for more variations and fun!

Ingredients:

  • 2 cup of gluten-free flour

  • 2 tsp of matcha powder (my favorite brand is OrganicBurst Matcha)

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp pink salts

  • 2 ripe bananas

  • 2 tsp vanilla extract

  • 1/2 cup brown rice syrup

  • 1/4 cup maple syrup

  • 1 tbsp lemon juice

  • 1 flax egg (mix 1 tbsp flaxseeds + 3 tbsp water)

  • 3/4 cup light olive oil

Method

Preheat oven 20 mins before at 350F (175C). Prepare the flax "egg" by adding flaxseed and water together in a small bowl, stir well and set aside to thicken. Sift the flour, matcha, baking powder, baking soda and pink salts. Set aside. Now prepare the wet ingredients. Mash the bananas, and add vanilla, both syrups, lemon juice, olive oil and flax egg. Whisk until well combined. Now add the wet mixture into the dry mixture and start folding in with a flat spatula. The batter consistency should be somewhat sticky, non-runny and thick. Do not worry about overmixing as there is no gluten involved to begin with. This is one great thing about gluten-free, vegan baking! Take a loaf pan (20 x 10cm) and coat with oil to prevent sticking or you can use parchment paper, whichever is your preference. Pour in the sticky, thick batter into pan and tap pan down twice to remove any air bubbles from the batter.

Place in oven and bake at 350F (175C) for 50-55 mins. Mine was perfect in 52 mins! I usually let the bread cool off for 5 mins in the oven with the door half opened, to prevent any sinking at the top. Take the bread out from the pan after cooling for 5-10 mins. Place on the cooling rack to completely cool for about 2 hours. Slice and enjoy! I prefer my banana breads the day after.

Hope you will enjoy my recipe. Stay Vegan and live life!


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