There are few things more comforting to me than a nice slice of banana bread, especially if I put some peanut butter on it. That being said, I don’t often have banana bread because frankly quite often the bananas all get consumed before they become the perfect ripeness for bread. Not this time though. 🙂 I found myself with some time on my hands while Jackie was out and about with friends and 3 uber ripe bananas staring at me on the counter. I knew immediately that this called for a recipe in work. This one started from a recipe I found at egglesscooking.com by Madhura. I adapted it to be gluten free and changed a few other small items within the recipe. It turned out moist and delicious. The gluten free aspect of this made the bread a little bit more delicate than most I’ve made in the past, but that’s alright, you just need to be careful when your snagging one of the many pieces you’re bound to have. 🙂
Gluten Free Vegan Banana Bread
2 cups GF All Purpose Flour (I used Trader Joe’s Blend)
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Cinnamon, ground
pinch of freshly ground nutmeg
1/2 cup Earth Balance, at room temperature (Any Vegan Shortening/Butter would work)
3/4 cup Brown Sugar
1/4 cup White Sugar
3 Bananas, medium sized, mashed
1/4 cup Non Dairy Milk (I used Almond)
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
1/2 cup Pecans, chopped (Optional)
Start off by preheating the oven to 350. At the same time you’ll want to mix the Almond Milk and Apple Cider Vinegar. Let that sit for 15 minutes while the oven preheats and you put together the batter. Line an 8 x 4 inch loaf pan with parchment paper and spray lightly with oil.
In a large bowl combine the flour, baking soda, salt and spices.
In a stand mixer, cream together the earth balance and sugars. Then add the bananas and mix until well combined. Finally add in the vanilla and milk-vinegar mixture.
Add the wet ingredients to the flour mixture, stir until just combined. Fold in the nuts if using.
Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Keep an eye on it as you don’t want it to burn. Though the parchment does help prevent some of that.
Remove the pan from the oven and place it on a cooling rack for 15 minutes. At that point transfer the bread from the pan to the rack and let it cool completely before slicing. Banana bread tastes better when allowed to cool as the banana really shines through. But its perfectly good eaten warm as well. 🙂