The idea of banana bread makes me salivate. It is food fit for gods. But what if that god had a gluten intolerance? What if the goddess has vowed no to consume any animal products? Fear not holy beings, I have just the thing. Here at The Hungry Herbivores, I try not to exclude anyone because of there dietary requirement, you are not forgotten here! This gluten-free banana bread is just one of those examples. In fact there are tonnes of Vegan and Gluten-free cake recipes on the blog!
The joy of bananas in baking is that they manage to create a gorgeous moist texture, which can be a rarity for some gluten-free goods out there. Make sure to use your super ripe bananas for the best results, as they are easily mashed and are actually naturally sweeter when they’re brown all over! People seem to turn there nose up at brown, spotty bananas (the worst culprit being the wasteful supermarkets!) However, they are excellent for baking and freezing for nice cream!! In fact, the riper the banana, the easier they are to digest since the starches turn into natural sugars and are also high in antioxidants.
To think I used to hate bananas as a child. Crazy.
Banana bread is ideal for breakfast, snacking, afternoon tea and dessert. You can’t go far wrong with that kind of baked good now can you?! This loaf is great toasted with a knob of vegan butter. Breakfast bliss.
If you’re a big banana fan, you’re going to love this recipe! Cut out the gluten and the animal products for a healthier, ethical cake!
Tell me what you think!
- 1 tbsp. ground flaxseed
- 1 cup rice flour (I used brown rice flour)
- ½ cup buckwheat flour
- ⅓ cup cornflour
- ⅓ cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking/bicarbonate soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp each of ginger, cinnamon and nutmeg
- ¾ cup coconut sugar or brown sugar
- 4 overripe large bananas
- ¼ cup vegan margarine
- 1 tsp vanilla extract
- splash of non-dairy milk
- Pre heat your oven to gas mark 3 and line or grease a loaf tin.
- In a small bowl, place the ground flaxseed and whisk in 3 tbsp. of water. Set aside.
- Put flours, xanthan gum, baking powder & soda, salt, spices into a large bowl and mix well.
- In a separate bowl, mash 3 of the large bananas. Then add the sugar, margarine, vanilla, flaxseed mixture and milk, mash together.
- Pour this mixture into the flour mixture and fold together until fully incorporated.
- Pour into your loaf tin.
- With the remaining banana, slice lengthways and place on top of the batter, pushing it in slightly.
- Place in the oven for 55 mins to 1 hour. Use a cocktail stick to test if it comes out with a few moist crumbs attached before transferring to a wire rack to cool.