Vegan banana bread - no eggs
1. Preheat oven to 350 F.
2. Heat water to boiling and add gluten free oats and apple cider vinegar. Let stand for 5 minutes.
3. Mix all dry ingredients in a large mixing bowl.
4. Add plant based milk, coconut butter and bananas to a blender and blend thoroughly.
5. Add blender ingredients, flour mixture and gluten free oats.
6. Spread dough into Bunt pan.
7. Place in oven for 60 minutes.
8. Let stand for 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 561 | ||
Calories from Fat: 357 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 34.6g | 173 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 364.9mg | 13 % | |
Potassium 560.5mg | 15 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 39g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 561
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