Vegan, Gluten Free Banana Bread
I am loving being able to eat bananas again! And I have been wanting to make banana bread for weeks now. I still haven’t been able to successfully reintroduce eggs back into my diet but using a vinegar/”milk” base in baking has helped.
What You Need:
1/4 Cup Soy Milk (or any “milk” preference)
1/2 Teapsoon Apple Cider Vinegar
1/2 Cup Vegan Butter, softened
1 Cup Brown Sugar
3 Large Extra Ripe Bananas
1 1/2 Teaspoons Vanilla
2 Cups Gluten Free Flour
1 Teapsoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teapsoon Salt
1/2 Tablespoon Cinnamon (I know this is a lot, you can definitely half it but I love cinnamon)
Coconut Oil Spray
What To Do:
Preheat your oven to 350 degrees. Spray a loaf pan generously with coconut spray.
In a small bowl, mix the soy milk and vinegar. Let it sit for a few minutes. It will start to curdle a bit and thicken up. That’s what you want it to do!
In another small bowl, mix together your dry ingredients and set it to the side.
In a large bowl, cream together the butter and sugar. Add the bananas and blend really well, until there are only small chunks of banana left. Add in vanilla and the milk mixture.
Slowly add in the dry mixture, about a 1/2 cup at a time. Mix until all the ingredients are blended together.
Pour into the greased loaf pan and bake for 35-45 minutes. You want to make sure the center is cooked! I’m still getting used to my new oven so it took a bit longer.