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.

Gluten Free Banana Bread

My girls used to gobble up a bunch of banana's in a matter of days. I typically buy 2 bunches of organic banana's and, in our household, that will last about 4 days. So, this past week when I went grocery shopping, I didn't think twice when I added banana's to my cart. To my surprise, they just sat on the counter - no one touched them all week. Needless to say, I now have some very ripe banana's and a perfect opportunity to make some banana bread.



Growing up, my mother always made the best banana bread around. It was delicious! I have adapted dear old mom's famous banana bread and made this recipe gluten and dairy free for Doodle. The loaf just came out of the oven and it smells wonderful - tastes great too. Moist, flavorful, and just like I remember mom's.

Gluten Free Banana Bread

1/2 Cup Sugar
1/2 Cup Agave Nectar
4 T Dairy Free Shortening
1 Egg
3/4 Cup Almond Milk (or other milk substitute)
3 1/2 Cups GF Flour Blend
1 tsp Xanthan Gum
1 T & 1/2 tsp Baking Powder
1 tsp Salt
3 over-ripe banana's - mashed

1. Heat oven to 350 degrees. Grease 2 bread loaf pans.
2. Mix sugar, agave nectar, shortening, and egg with a mixer.
3. Add in almond milk and banana's with mixer.
4. Blend dry ingredients in until combined.
5. Split mixture between prepared loaf pans. Bake in oven for 40-50 minutes or until knife inserted in loaf comes out clean.

We served this bread right out of the oven with some dairy free butter. Next time around I may add some dairy free chocolate chips to the loaf - I'm sure it will add a nice flavor to the loaf.

Enjoy!