WHY IS EVERYONE MAKING BANANA BREAD? We don’t have the answer to that but we do have a really great recipe from Erin McKenna’s Bakery that will help you in the case that you decide you want to jump on the bandwagon and make banana bread for yourself. This particular loaf is gluten-free, refined sugar-free, and vegan so everyone can enjoy.
Pro Tip from Aleksija: Baking soda and baking powder are not the same. Beware.
Pro Tip #2: On our IG you will find a potentially helpful or unhelpful video of our founder, Aleksija, guiding you through how to make this superior banana bread for your viewing pleasure.
1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour (gotta be Bob’s, no sub)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoons xanthan gum (don’t think you can skip this step- you can’t)
1/2 teaspoon salt
1 tablespoon cinnamon
1/3 cup oil (we prefer coconut oil!)
2/3 cup agave nectar
1/2 cup rice milk
2 tablespoons of good quality vanilla (the higher quality, the better!)
1 1/4 cups mashed bananas
Preheat your oven to 325 degrees Fahrenheit. Brush your loaf pan with oil and set aside.
In a medium bowl, measure in flour, baking powder, baking soda, xanthan gum (v important), salt, cinnamon and whisk. Add oil, agave nectar, rice milk and vanilla and then mix again. Fold in bananas until nicely distributed.
Pour batter into loaf pan (only halfway!) and set in the oven. After 20 minutes, check on the loaf and continue baking until it passes the toothpick test- which is when you can insert and remove a toothpick from the loaf and it comes out completely clean! Everyone’s oven is different, but it’s likely going o take you closer to an hour, so keep checking.
Remove from oven and cool for 30 minutes- then eat all in one sitting because we all knew it wasn’t going to last longer than one day??