Gluten-Free, Egg-Free, Dairy-Free Banana Bread
Safe Banana Bread my family can enjoy
Ingredients
- 1/4 cup almond milk
- 2 teaspoons white vinegar
- 2 tablespoons flax seed meal
- 1/4 cup sorghum flour see note on flours and starches above
- 1/4 cup amaranth flour
- 1/4 cup arrowroot starch
- 1/4 cup teff flour
- 1/4 cup almond flour sub other flour for nut-free
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 teaspoon xanthan gum
- 2/3 cup sugar or sub like sucanat, or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dairy-free chocolate chips and/or cocoa nibs
- 1/3 cup finely chopped crystallized ginger
- 3 pcs ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon optional
- 6 tablespoons coconut oil melted
- cooking spray or other oil for prepping loaf pan
Instructions
- Preheat oven to 350 degrees F.
- In a bowl or glass measuring cup, add vinegar to almond milk. In another bowl, mix flax seed meal with some water (~3-4 tablespoons) until you have a thickish slurry -- this will thicken as it sits.
- In a large bowl, whisk together all the flours and starches, plus the xanthan gum, sugar, baking powder, baking soda, and salt. Stir in chocolate chips/cocoa nibs, chopped ginger and mashed bananas. Add vanilla extract to almond milk mixture and fold into the rest of the ingredients, along with the flax seed meal slurry. Fold in melted coconut oil last, making sure everything is nicely combined.
- Transfer to lightly-greased loaf pan and bake for 50 minutes to an hour, turning pan halfway, until skewer comes out clean when inserted in center of loaf. Let cool in pan, on a rack, 5 minutes, then turn out and let cool completely before slicing. (Riiiiiight.)
Tried this recipe?Let us know how it was!