RECIPE: Vegan Gluten-Free Banana Bread

RECIPE: Vegan Gluten-Free Banana Bread

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When you have the trifecta of gluten-free, dairy-free AND egg-free, your future of consuming tasty baked goods may seem dismal. But rest assured, there are some great recipes out there and this is one of them. With some personal adapatation from many trials and errors, this banana bread recipe is moist, tasty and is also nut-free... so you can send some to school!

Double up the recipe and bake in a 9" x 13" pan to make snacking cake. Yes, snacking cake - anyone else remember those Betty Crocker cake mix box of the 1980's...*almost* made cake look like a healthy snack! 

This recipe uses the Cloud 9 Cup-for-Cup Gluten Free Flour blend. It can be found at locally at Planet Organics and Costco or can be ordered online via Amazon.ca. If you're looking for a grain-free bread, easily substitute out for 100% buckwheat flour, since technically buckwheat is a seed.

Ingredients

1 cup pureed banana (approximately 3 bananas)

1/3 cup maple syrup or coconut sugar

1/4 cup melted coconut oil

1/4 cup unsweetened rice milk or coconut milk 

1 tbsp apple cider vinegar

1 tsp vanilla

1 cup of Cloud 9 Cup-for-Cup GF flour blend or buckwheat flour

1 tsp baking soda

1/2 tsp sea salt

1 tbsp cinnamon

1/2 dairy-free mini chocolate chips *optional* (Enjoy Life is a great brand)


Directions

1. Preheat the oven to 350F and line your loaf pan with parchment paper. 

2. In a medium bowl, puree your bananas with an immersion blender. The texture will look like baby food but this is key for the texture of the final product!

3. Mix in the remaining wet ingredients.

4. In another bowl, whisk together all of the dry ingredients. 

5. Add to the bowl of wet ingredients and whisk together until incorprated. 

6. Add in chocolate chips and stir to mix in. 

7. Pour into pan and bake for 50-55 minutes. 

8. While it is cooling, turn the loaf out of the pan onto a cutting board and remove the parchment paper. 

9. Allow to fully cool, slice and enjoy!

**other baking options: 

- double this recipe and bake in a 9" x 13" pan for 20-25 minutes

- bake as muffins using parchment paper muffin wraps and bake for 20-22 minutes

- try it with other add-ins like coconut flakes or dried cranberries 

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