Flavour of the Week / Fork You

Gluten-Free, Vegan Banana Bread


Everybody should be able to indulge in dessert once in a while but it can be one of the most challenging “meals” for those with dietary restrictions; which is why we’ve developed a vegan, gluten-free banana bread. Trust us on this one, even those without dietary restrictions will love it!

INGREDIENTS
Wet 
  • 4 medium sized ripe or over ripe bananas (300 grams)IMG_0145
  • 1/3 cup liquid sugar (agave, maple syrup etc.) or brown sugar
  • 1/2 cup apple sauce
  • 1/2 cup coconut oil or any vegetable oil*
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 to 3 pinches nutmeg (optional)

Dry

  • 200 grams (1.5 cups) gluten-free flour (we used a mixture of 2/3 potato & tapioca starch combined and 1/3 quinoa flour & sorghum combined by weight)**
  • 1/2 cup finely ground walnuts (like a flour)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1/2 cup chocolate chips
INSTRUCTIONS
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease a bread tin (7.5 x 4 x 2.5 inches) with some coconut oil (or other oil).
  3. Puree bananas, sugar and apple sauce in a bowl (or mash and stir well by hand).IMG_0143
  4. Add the oil, vanilla, cinnamon, and nutmeg to the banana and mix well.
  5. Stir in the gluten-free flour mix, crushed walnuts, baking soda, baking powder and salt.
  6. Fold in the chocolate chips.
  7. Pour into the bread pan.
  8. Bake for 35-45 minutes or until a toothpick inserted in the bread comes out clean.
  9. Let it cool enough to remove the bread from the pan and then remove and transfer to a cooling rack.
  10. Serve warm.
  11. Wrap any leftover loaf in a cling film (make sure it cools to room temperature before wrapping or it will become too moist) and place in the fridge.
  12. Re-warm the bread before serving.
NOTES
*If coconut oil is added to the bread, it solidifies when refrigerated and the bread becomes dense; warm up it up prior to serving and it will have its natural texture back or use an alternative oil.
** A premixed gluten free flour will work but if you make your own you can omit the “gums” (gar gum or sorghum) as it sticks together just fine.
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