Wednesday, June 3, 2015

Banana Bread (gluten free, dairy free, vegan)

 


I tend to eat a lot of bananas.  They are such a good snack to have around the house.  Unfortunately, I seem to be the only one who thinks this because I rarely see my husband or my son eating any of them.  Which, I guess is good for me (don't have to worry about someone else eating the last banana!) except I'm very particular about the ripeness of my bananas.  I only like to eat bananas that are slightly unripened with the stems still green.  Once they start to turn I don't like the taste.  Therefore, I end up with uneaten bananas. So what's a girl to do with leftover bananas? Make banana bread of course!

I make my quick breads in small USA mini loaf pans which gives them a better rise (the smaller the pan, the higher the rise).  This also allows me to keep one loaf for eating and another in the freezer for later.




Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to.  

Banana Bread Recipe (gluten free, dairy free, vegan):
1/3 cup (50g) white rice flour (I use Authentic Foods brand)
1/2 cup (60g) tapioca flour
2 Tablespoons (24g) potato starch (not flour)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
one ripe banana, peeled and mashed (105g)
1/3 cup  1 Tablespoon (90g) coconut milk (I use Native Forest brand)
3 Tablespoons (40g) vegetable shortening, melted or oil (I use Earth Balance brand)
1/2 teaspoon apple cider vinegar
1/4 cup (50g) cane sugar (use organic for vegan)
1/8 cup walnuts, chopped (optional)

Preheat the oven to 375 degrees Fahrenheit. Set out two USA mini loaf pans . In a bowl whisk together the white rice flour, tapioca flour, potato starch, baking powder, baking soda and cinnamon. In bowl of a stand mixer combine the banana, coconut milk, vegetable shortening, apple cider vinegar and cane sugar.  Mix on medium until fully combined.  Then add all of the dry ingredients to the wet and mix on medium and then high stopping to scrape down the sides of the bowl as you go.  Once completely combined add the walnuts.  Then mix on medium briefly until the walnuts are mixed in.  The batter should be like thick cake batter. 

Evenly scoop the batter into the two pans.  Then place pans in the oven on the middle rack and bake for 25-30 minutes, until the tops have browned.  Remove from the oven and turn out the loaves onto a cooling rack.  Let cool for about 30 minutes before slicing.

What's your favorite quick bread recipe? Let me know in the comments below.


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