Making banana bread is a great way to use your over ripe bananas. You may even want to let your bananas start to brown just so you can make this.
Baking bread makes the house smell so good, and just because you are on a gluten-free diet doesn’t mean you should have to miss out on this comforting experience. This gluten-free, egg-free, dairy-free banana bread recipe is good for people who are avoiding all of these things, but the best part is you can share it with friends and family who aren’t avoiding these things and they’ll never know the difference.
I’ve been making this recipe for years and I have received a lot of positive comments on it from people who didn’t realize they were eating gluten-free, vegan banana bread.
This recipe is easy to make and it can also be made into muffins instead of bread.
- 2 cups Bob’s Gluten Free Flour Mix, or your favorite GF flour mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/3 cup Earth Balance
- 1/3 cup brown sugar
- 2 ripe bananas, mashed
- 1/2 cup soy, almond, coconut or rice milk
- 1 teaspoon vanilla
- v1/2 cup walnuts pieces
Preheat oven to 350 degrees.
Oil 9 x 5 inch bread pan or 12 cup muffin pan.
Stir together the flour, baking powder, baking soda and xanthan gum in a medium bowl.
Cream Earth Balance and sugar in a medium to large bowl. Add vanilla and mashed bananas. Mix until blended
Add the flour mixture to the creamed mixture and stir until just incorporated.
Add remaining ingredients, stir until ingredients are blended, but don’t over mix.
Pour into prepared pan or muffin tins.
If making bread, bake for 40 to 45 minutes, until the top slightly browns and a toothpick entered in the center comes out clean. If making muffins bake for about 20 to 25 minutes. Once again, you will know they are done when a toothpick inserted in the center comes out clean.
Makes one loaf of bread or 12 muffins.
If you are using Bob’s Gluten Free-Flour Mix for the first time you may notice the dough has a strong flavor or smell. This is the bean flour in the mix. While the dough has a strong flavor you can’t taste it in the finished bread. I like this mix for certain baked goods where the bean flavor won’t come through because it adds more nutritional value than some other gluten free flour mixes on the market.
If you don’t have a gluten free flour mix use:
2/3 cup sorghum flour
2/3 cup brown rice flour
2/3 cup tapioca starch
If you use your own gluten-free flour blend and it already contains xanthan gum, omit this from the recipe listed above.
I use Earth Balance Coconut Spread, a non-dairy and non-hydrogenated margarine, but you can use butter or if you’re avoiding dairy, another non-dairy, non-hydrogenated margarine. For example, Spectrum also makes a non-dairy butter substitute. Please avoid traditional margarine made with hydrogenated oil.
My favorite non-dairy milk is an unsweetened almond coconut mix from Blue Diamond.