Tuesday, May 1, 2012

Gluten Free Vegan Banana Bread

Last week I discovered some completely over-ripe, rotten banana's that were left in my fruit bowl from Easter. Now, in my house, either banana's last one second after I buy them or they sit in the fruit bowl and rot for weeks. It's a mystery as to when my kids can't get enough of the fruit and when they will be completely bored with it and forget the banana's are there. Apparently, this time it was the latter scenario. So, what do you do with nasty banana's? Make banana bread, of course!

It's been awhile since I've made banana bread. The last time I did, Doodle was still eating eggs. You can find that recipe here. If you can't have eggs, like Doodle, here's the modified version - including a few additions. I added in Ghiradelli semi-sweet chocolate chips to this batch to make a delicious treat and protein powder to sneak some protein and offset the sugar. The bread turned out wonderful and Doodle enjoys it during her school snack.

Vegan Banana Bread

1/2 Cup Sugar
1/2 Cup Agave Nectar
4 T Dairy Free Shortening
1 1/2 tsp Ener-g Egg Replacer
1 T warm water
3/4 Cup Almond Milk (or other milk substitute)
3  Cups GF Flour Blend
1/2 Cup Pea Protein Powder (substitute GF flour, if needed)
1 tsp Xanthan Gum
1 T & 1/2 tsp Baking Powder
1 tsp Salt
3 over-ripe banana's - mashed
1/2 Cup Ghiradelli Semi-Sweet Chocolate Chips

1. Heat oven to 350 degrees. Grease 1 bread loaf pan.
2. Mix sugar, agave nectar, shortening, with a mixer. Whisk together egg replacer and warm water. Add to sugar/shortening and mix.
3. Add in almond milk and banana's with mixer.
4. Stir in dry ingredients and chocolate chips until combined.
5. Split mixture between prepared loaf pans. Bake in oven for 50-60 minutes or until knife inserted in loaf comes out clean.

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