Wednesday, April 13, 2011

David's Favorite Banana Bread

What is there to say about another banana bread recipe?  This one is gluten-free, vegan, and sugar-free.  That's pretty special.  I can take or leave banana bread myself, but David keeps asking for it and I feel badly about pitching the old, spotty (or worse) bananas in the food waste bin - so I keep making it.  This is David's current favorite:

Flax Meal Slurry:
4 tablespoons golden flax meal
6 tablespoons coconut milk (or other liquid)

Dry Ingredients:
1/2 cup sweet sorghum flour
1/2 cup quinoa flour
3/4 cup tapioca flour
3/4 cup blanched almond flour (ground super fine is best)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Wet Ingredients:
3/4 cup coconut milk (or other non-dairy milk)
1 tablespoon apple cider vinegar 
1/2 cup agave
4 tablespoon coconut oil (or olive oil)
1 teaspoon vanilla

3 cups diced bananas (approximately 3 large bananas)
handful of chopped walnuts (optional)
handful of vegan chocolate chips (optional)

Preheat oven to 400 degrees.  Prepare glass loaf pan by lining with parchment paper (or brush with oil).

Mix together flax meal and 6 tablespoons coconut milk and let sit. 

Whisk together all dry ingredients in a large bowl.  

In a second bowl, whisk together 3/4 cup coconut milk and the apple cider vinegar and let sit for a few minutes (this is a substitute for buttermilk).  Mix this mixture with the remaining wet ingredients and the flax meal slurry.  Whisk until thoroughly mixed.   Add the bananas, walnuts, and chocolate chips.  Stir the wet ingredients into the dry. 

Bake for 50 - 60 minutes.  Test for doneness with a toothpick.

Note:  if you over do it with the bananas (which I usually do), your bread will be part cakey and part pudding-like (because there is so much banana) - it will be very moist.  And, David says its very good this way. 

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