What Vegans Eat: Gluten-Free Banana Bread
Posted on 07 August 2016
This week the fiancé and I were out sick so the idea of expending energy on making our normal breakfast smoothie was out of the picture. By Friday we were healthy again but had a counter full of overripe bananas. What to do?
It's classic advice: if you have overripe bananas, make banana bread! So that is what I did with my handy-dandy favorite gluten-free banana bread recipe.
Gluten-Free Banana Bread
Prep: 10 minutes; Bake 45 min + cooling
Yields 2 Loaves (About 12 slices per loaf)
2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
4 tablespoons flaxseed + 12 tablespoons water (This is your egg substitute mixture.)
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1. Pre-heat oven to 350°F. In a large bowl, combine the flour, baking soda, and salt.
2. In a small bowl, make your egg substitute mixture: mix flaxseed with water and let sit for 2 minutes. Then mix in mashed bananas, sugar, applesauce, oil, and vanilla.
3. Stir wet ingredients into the dry ingredients. Add walnuts if desired.
4. Transfer batter to 2 loaf pans coated with non-stick spray, and bake at 350°F for 45-55 minutes or until a toothpick insert near the center comes out clean.
Enjoy with some jam + tea and relax on this beautiful Sunday, Starlings!