Banana Bread, Gluten-Free/ Dairy-Free
April 24th, 2018 
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Bananas are one of those ingredients in the kitchen that can go easily over looked. How often have you left bananas on the counter and looked up, only to find them super brown? Well we always had a rule at my house, no one throws out brown bananas. Brown bananas meant banana bread! And yes sometimes we had so many we had to freeze them. After working for a variety of clientele that was gluten-free and dairy-free I adapted my mother’s recipe to make it suitable for all my clients. I even choose to use coconut sugar or maple sugar instead of granulated white sugar to make it refined sugar free. So here is to brown bananas and sweet treats you can feel good about.
*I find the best gluten-free flour that bakes like all purpose flour is Bob’s Red Mill 1 to 1Gluten-Free Baking Flour. I highly recommend it.
If you have an extra banana, use it for decoration on top. Just slice it lengthwise and place it on top of the loaf before baking.
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Banana Bread, Gluten-Free/ Dairy-Free
- 1 ½ cups gluten-free flour, like Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cups coconut sugar, maple sugar or granulated sugar
- 1/3 cup coconut oil, melted
- ¼ cup almond milk or coconut milk
- ½ teaspoon apple cider vinegar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 3 very ripe bananas, 2 mashed up (about 1 cup) 1 for decoration (Optional)
- ¾ cup walnuts or pecans, chopped
- ¾ cup vegan chocolate chips (if keeping it dairy free)
- Adjust a rack to the middle of the oven and preheat to 350˚. Grease a loaf pan with coconut oil or cooking spay. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside aside.
- In another bowl mixed the sugar and oil together with a whisk or hand mixer. Add in the milk, vinegar, vanilla and eggs until smooth. Slowly add the milk mixture to the flour mixture using a hand mixer until incorporated. Scrape down the side of the bowl and blend in the 2 mashed up bananas for about 5-10 seconds until evenly incorporated.
- Using a spatula fold in chocolate chips and chopped nuts. Pour the batter into the loaf pan. If desired, take the 3rd banana and split in half lengthwise. Place each half on top of the batter and place the loaf pan in the middle of the oven. Bake for 55 minutes to 1 hour until a toothpick inserted into the loaf comes our clean. The toothpick may have melted chocolate on it from the chocolate chips but it should not have wet banana bread batter on it.
- Let cool for 10 minutes in the pan and then remove from the pan and let it cool on a cooling rack for 45 minutes to an hour before slicing.
- Never toss brown bananas. These are gold! Peel them and freeze them in freezer bags. Thaw them when you’re ready to make a fresh loaf.
- Instead of decorating the top of the loaf with bananas try swirling in ¾ cup chocolate hazelnuts spread before baking.
- Go nuts! Mix it up and try using walnuts, pecans, almonds or all three.
- Freezing a loaf? Be sure to let it cool completely and wrap it tightly in plastic wrap, and place in a freezer bag.
