‘Tis the holiday season. The time of year when we want cozy hugs, warm smiles, and cinnamon. Lots and lots of cinnamon – in coffee, in cakes, on top of oatmeal. The holidays mean feasts – good food, great company, even better belly-warming laughs. And whether we have a food allergy, or simply want a healthier alternative to all of those gorgeous platters of cookies and cakes, this nourishing gluten-free and vegan banana bread will satisfy everyone at the table as well as make an excellent hostess gift or treat to bring to a holiday gathering.
And the best part with banana bread – it’s the perfect recipe to make your own! Add in chocolate chips and walnuts, or frozen mixed berries, or even chopped dried fruits. And make sure you make at least two batches because your house will smell so warm and inviting from baking this banana bread that the first loaf will be eaten before it even cools down.
What You’ll Need:
- 4 large, very ripe bananas
- 2 cups all-purpose gluten-free flour (see note A below)
- ¾ c brown sugar (see note B below)
- 1 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon
- ½ tsp nutmeg
- 1/2 cup plain, unsweetened dairy-free milk alternative (see note C below)
- 1 tsp apple cider vinegar
- 1/4 cup olive oil
- 1 t. vanilla extract
- 1 cup creative yumminess (i.e.: chocolate chips, frozen berries, chopped nuts, dried fruit, chopped crystalized ginger, etc.)
- Heat over to 350.
- In a 1-cup measuring cup, pour your ½ cup non-dairy milk alternative of choice. Add in the 1 tsp apple cider vinegar, ¼ cup olive oil and 1 tsp vanilla extract.
- In your mixing bowl, smash your bananas with a fork, or use a hand mixer or the paddle attachment of your mixer set on the lowest speed.
- Once mashed, add your dry ingredients on top of the mashed banana. Fold together with a spatula or set your mixer to its lowest speed and start mixing. Once the banana and dry ingredients are just mixed, slowly pour in the non-dairy milk mixture mix or stir just until everything is incorporated.
- Fold in your creative yumminess – berries, chocolate chips, dried cranberries, nuts and seeds. Even a cup of your favorite trail mix or granola would be a delicious addition!
- Spoon into a lightly greased, or parchment paper lined, 9×5 loaf pan. Bake at 350 for about 60 minutes.
- Check it at 50 mins to see how your over is baking it. If it is still very moist in the middle, continue baking in 5 minute increments until a toothpick comes out mostly clean. Because this is a vegan bread recipe, it will be moist and dense and not rise as much as a recipe with eggs. But it’s scrumptious!
A) When purchasing a gluten-free baking mix, check to see if it has guar gum or xantham gum in it. Many on the market do have it including the new Bob’s Red Mill 1-to-1 baking flour. It’s an essential ingredient that helps to hold your gluten-free baked goods together. If your mix does not include either of these, you will need to add ½ tsp xantham or guar gum to the mix to help it hold together.
B) If you would like to make this refined sugar-free, substitute the brown sugar with 1 cup coconut palm sugar.
C) My favorite non-dairy milk for baking is Trader Joe’s light coconut milk in the can. It is naturally thick which is great for recipes but doesn’t have added thickeners or additional ingredients. And even people who don’t like coconut can’t tell it is in the recipe. But, unsweetened almond, soy and hemp milk would work just as well.
Be well and enjoy! And, if you have a little time, while you’re enjoying a slice or two of your banana bread, add a comment below and let me know what you added to make this YOUR special banana bread recipe.
Looking for more holiday baking recipes? Watch me bake gluten-free, dairy-free sugar cookies here!