I had some bananas nearing the end of their roads so I knew it was time for banana bread. And since Stew is doing a great job actively avoiding gluten to test his tolerance, I also knew it had to be gluten-free. I’m not vegan, but since I rarely buy eggs it’s just easier for me to make baked items vegan because I always have ground flax on hand.
SO, here we go…
Vegan Gluten-Free Banana Bread
2 c gluten-free flour
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/5 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
2 mashed bananas
1/2 c sugar
2 flax eggs*
1/2 tsp chia seeds
1/2 c almond milk
Brown sugar to sprinkle (optional)
1. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
2. In a separate bowl, mash bananas with a fork. Add sugar, vanilla, flax eggs, chia seeds and almond milk.
3. Add wet mixture to dry ingredients and stir until incorporated.
4. Spoon batter into a greased loaf pan and bake for 40 minutes at 350 degrees.
*To make flax eggs: Combine 1 tbsp ground flax with 3 tbsp water for 1 flax egg. This recipe would require 2 tbsp flax and 3 tbsp water.
I had a slice hot out of the oven and it is delightful. I wonder how it will keep though since gluten-free items are pretty finicky.
[Adapted from: Book of Yum] – Notes on adaptation: I subbed flax eggs for real eggs and almond milk for oil to cut down on unnecessary fat. I used 1/2 c of sugar because a full cup seemed excessive. I sprinkled mine with a little brown sugar to make up for it.