Who doesn’t love banana bread? To me, it’s comforting and reminiscent of childhood. I can remember baking banana bread as a kid when the bananas on the counter had gotten too ripe. Nearly every cook I know has a banana bread recipe. This is mine, and I proudly share it with you. As are all my recipes, it is completely gluten-free, vegan (egg and dairy-free) and soy-free. It is also low in sugar and fat. If you are unfamiliar with the ingredients in this recipe, don’t be turned off from making it. This is a great first-time recipe for getting into gluten-free and healthier baking. Once you buy these special ingredients, you’ll be glad you did because you will
want to make this recipe more than once!
I have made this bread several times now, because it has been requested to often! I first came up with it for my mom and step-dad who were both recovering from surgery. It is a fantastic thing to bake as a gift to welcome neighbors, or as a get-well-soon treat. It really is warm and comforting. Another great thing about this recipe is it is low in sugar. The first few times I made it, I used only raw agave as the sweetener. It was subtly sweet and very delicious this way. If you prefer a sweeter tasting banana bread, add the optional sugar that I list in the recipe (coconut sugar would also work fabulously here). I also use coconut oil in this recipe, which is easy to digest, is said to increase metabolism, and helps to absorb nutrients such as vitamins, minerals and amino acids. Purchase organic, virgin coconut oil. For more information on the health benefits of coconut oil, see these links.
Perfect Banana Bread
vegan, gluten-free, soy-free, nut-free, peanut-free
yield: One 10 x 5 x 2.75 inch loaf -or- Six 5 by 3.5 by 2 inch mini loafs
1 cup sorghum flour
1/2 cup millet flour
3 tablespoons arrowroot starch (can substitute with tapioca starch or corn starch)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 1/2 cups mashed bananas (about 3 large very ripe bananas)
1/2 cup unsweetened coconut milk (or almond milk)
1 teaspoon apple cider vinegar
1 tablespoon flax seed meal
1/3 cup organic virgin coconut oil, (liquefy by melting in a saucepan on low heat)
1/2 cup organic raw agave nectar
3 tablespoons organic natural cane sugar (optional, but will make the bread a bit sweeter)
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10 x 5 x 2.75 inch loaf pan (or six 5 by 3.5 by 2 inch mini loaf pans) with a little bit of coconut oil.
In a large mixing bowl, sift together the dry ingredients: sorghum and millet flours, arrowroot (or corn starch), baking powder, baking soda, salt, xanthan gum, and cinnamon. In a separate bowl, combine the very-well mashed bananas, coconut milk, apple cider vinegar and ground flax seed and mix well. Let sit for a few minutes before adding the coconut oil, agave nectar and cane sugar (if using), Mix until smooth and well combined.
Make a well in the center of the dry ingredients by using a rubber spatula to push the flour mixture up unto the sides of the bowl. Begin to carefully pour the wet mixture into the dry about one cup at a time. Using the rubber spatula, gently fold the dry in with the wet until just mixed and you have a smooth batter (some lumps are okay). Immediately pour the batter into the pan(s). If making mini-loafs, about one cup of batter will fit in each loaf pan. If making the large loaf, fill with batter about three-fourths way full.
If making the large loaf, bake on the top center rack of the oven for 30 minutes. Rotate pan, then bake another 10-15 minutes. Use a wooden skewer or toothpick to check doneness. If toothpick comes out clean, the bread is done! Remove from oven and allow to cool completely before slicing.
If making the mini loafs, place all 6 loaf pans on the top center rack in the oven and bake for 30 minutes, until tops are golden and a toothpick comes out clean. Remove from oven and allow to cool completely before slicing.
Is there anything special you like to bake for someone you love who is under-the-weather? For me, it is definitely this banana bread. This is the best banana bread I’ve ever made or eaten. No one will ever guess it’s vegan or gluten-free. And it’s cholesterol free, contains good fats, and is 100% healthier than the sugary, buttery banana bread you may have been used to as a kid.