Pan de Pl├ítano Vegano y Sin Gluten - Este pan de pl├ítano es vegano y sin gluten y adem├ís no tiene aceite ni levadura. Es un desayuno delicioso y saludable, aunque tambi├ęn se puede tomar de postre.

One of the things I like the most about the cold months is that I can go back to baking without getting too hot, especially sweet recipes that are healthy and also delicious, as is the case with this vegan and gluten-free banana bread.  Without a doubt, it is one of the richest sweets that we have prepared on the blog because it is very fluffy, satiating and also tastes like heaven.

Ingredientes

Scale

  • 2 pl├ítanos medianos maduros (1 taza ├│ 270 g machacado)
  • 1 taza de harina de trigo sarraceno (140 g)
  • 1 taza de harina de avena (120 g), ├║sala sin gluten si es necesario
  • 1 taza de panela o az├║car moreno (200 g)
  • 1 cucharadita de canela en polvo
  • 1 cucharadita de bicarbonato
  • 1/2 cucharadita de sal
  • 3/4 taza de leche de coco de lata (190 ml)
  • 1 huevo de lino
  • Las semillas de 1/2 rama de vainilla (opcional)
  • 1/2 taza de nueces troceadas (50 g)

Instructions

  1. Place a wire tray in the third oven and preheat to 350┬║F or 180┬║C.
  2. Mash the plantains with a fork. Reserve.
  3. In a bowl add the dry ingredients (the buckwheat flour, the oatmeal, the panela or sugar, the cinnamon powder, the baking soda and the salt) and mix until well integrated.
  4. Add the mashed banana, coconut milk and flax-egg. Stir until all the ingredients are well integrated.
  5. Cut the 1/2 vanilla bean lengthwise and scrape the interior with the help of a knife to obtain the seeds. Put them in the bowl and discard the outer part.
  6. Finally add the chopped nuts and stir again.
  7. Grease a rectangular pan 23├Ś13 cm (9├Ś5 inches) or line it with parchment paper and bake for 60-75 minutes (ours was done in 70 minutes). The time may vary depending on the oven. The banana bread is ready when it is golden brown on the outside and a toothpick inserted in the center comes out clean. If you see it starting to get too brown on the outside but still raw on the inside, cover it with aluminum foil.
  8. Let it cool completely before slicing it.
  9. You can store the banana bread at room temperature in an airtight container for a few days.

Notes

  • You can use other types of flours or sweeteners, but you may have to add more or less.
  • This recipe does not use oil, so that coconut milk is important and does not add much flavor. You can try using some milk of nuts and if it is too dry, add a little oil.
  • If you use a mold with other measures, you may have to increase or reduce the cooking time.
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