I had a stash of bananas on my counter that were the perfect “banana bread” brown. I was originally going to make muffins, and would have gotten a much larger batch to last a longer time, but it has been a while since we’ve had banana bread in this house and it was just time to bring it back. So I made this Vegan recipe that I dug up from our BC Days when I was off dairy and turned it gluten free. It is safe to say that the boys liked it, as it only survived a few short hours. The bread doesn’t rise as high as it does when made with regular flour, but don’t be fooled by the short loaf- it is still crazy good, and very moist!
- 4 bananas
- 1/4 cup honey/maple syrup
- 1/4 cup brown sugar
- 4 TBSP water
- 1 tsp vanilla
- 2 cups gluten free all-purpose flour** (or regular wheat flour if you prefer it)
- ½ cup of finely ground walnuts
- 2 TBSP ground flax seed
- 1 tsp baking powder
- ½ tsp baking soda **I was low on all purpose so I mixed ¼ of Bob’s Red Mill GFAP with 1 cup oat flour, ¼ cup coconut flour, ¼ cup buckwheat flour, ¼ cup quinoa flour.
- Mix wet ingredients together in a bowl. Add in dry ingredients and mix until just wet. (Too much mixing will make the bread really crumbly so you don’t want to overdo it).
- Place in a greased loaf pan and place in preheated oven set to 350F for 50-60 minutes, until top is well browned.
- Allow to cool slightly before slicing.