Banana bread has become a quarantine staple around here. I’d like to say that it’s because we enjoy having banana bread around (we do) or because we like to get fancy for breakfast (again, we do); however, the real reason is because we buy too many bananas. I’m talking, we still have a few left but we’re going to the grocery store so OF COURSE we need two more bunches. I can’t say I’m mad, though. The consequence is that we get to have delightful baked goods around the house more often! In my banana bread experimentations, I’ve put together a gluten free, dense, and moist banana bread that I hope you’ll enjoy as much as we do!
Gluten Free Banana Bread
Yield: 8 Servings
Calories: 320kcal
Materials
Wet Mix:
- 1 tbsp Ground Flax Meal
- 3 tbsp Water
- 2 Overripe Bananas
- 1/3 cup Coconut Oil
- 1/2 cup Maple Syrup
- 3 tbsp Applesauce
- 1 tsp Vanilla
Dry Mix:
- 1 1/4 cup All-Purpose Gluten Free Flour
- 1/4 tsp Cinnamon
- 2 tbsp Ground Flax Meal
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 cup Pecans optional
- 1/3 cup Vegan Chocolate Chips optional
Instructions
- Preheat oven to 355°F.
- Prepare 8 x 4 inch loaf pan by greasing with cooking oil or lining with parchment paper.
- In a small bowl, mix 1 tbsp ground flax meal and water to create flax egg. Let sit for 5 minutes.
- In medium bowl, mix wet ingredients, including flax egg.
- In a separate medium bowl, mix dry ingredients.
- Combine wet and dry ingredients and stir to mix. Pour into loaf pan and, if desired, cut additional banana length-wise and place half on top of loaf. Push gently into batter.
- Bake for 45-50 minutes or until the center is set and brown on the edges.
- Remove from oven and let cool in loaf pan.
- Slice and enjoy!
