Babycakes Banana Bread

This banana bread is sooooooooooo good! It freezes well too. I suggest you double the batch (at least) because these go fast.

 

You can find most of the ingredients in a health food store.

 

Adapted from Babycakes NYC.

 

Ingredients

• 1 1/2 cups all-purpose gluten-free flour (my fave local brand is Cuisine Soleil)
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/3 cup coconut oil
• 2/3 cup maple syrup
• 1/2 cup almond milk
• 2 tablespoons of good quality vanilla (I prefer organic, alcohol-free)
• 1 1/4 cups mashed bananas (about 3 bananas)

 

Directions

1. Preheat your oven to 325 degrees. Grease loaf pan with oil.
2. In a medium-sized bowl, add the flour, baking powder, baking soda, xanthan gum, salt, cinnamon. Mix it together.
3. Add oil, maple syrup, milk and vanilla and mix again. Fold in bananas.
4. Pour batter into loaf pan, only filling it halfway. Place in the oven.
5. After 20 minutes, check on the loaf and continue baking until it passes the toothpick test.

Additional notes

• Coconut oil needs to be melted in a saucepan first. I try to avoid the microwave but 30 seconds should do the trick in a pinch.
• A mini loaf pan (3.7" x 2.4" ) works well if you have one. I've also used mini muffin pans.
• Initially, I used Magic baking powder (contains aluminum) and Arm & Hammer soda which produced a funny aftertaste. As soon as I bought organic / aluminum-free brands, the taste disappeared.
• Some people are suspicious of xanthan gum or have related food sensitivities. Guar gum is supposed to be a good alternative or try leaving it out completely. Let me know how it goes!
• You can also add 1 cup of vegan chocolate chips or carob chips for extra yumminess.