Fabulous Vegan Banana Bread

I love the irony of this photo and
the recipe for this blog post...
I keep chickens - my ladies’ eggs
are on display here with the bananas that
have reached their banana-bread-state of existence. 
I myself am not vegan - that said,
I love a good vegan recipe to share
with my friends who ARE!  

For the 2024 BAKING UPDATE:
Scroll to the bottom of this recipe.

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(If you intend to make this recipe gluten-free, a recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups  RICE FLOUR
1 1/2 cups  TAPIOCA FLOUR
3/4 cup  POTATO STARCH  (OR if in a pinch, substitute with cornstarch)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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INGREDIENTS:

2 cups unbleached flour  OR  gluten-free flour

1/3  cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1  cup chocolate chips

1/8 teaspoon of pink salt OR sea salt

4-6 small and overripe bananas, naked

1  teaspoon lemon juice

1 teaspoon Mexican vanilla OR vanilla extract

1/3  cup vegetable oil  OR coconut oil in liquid state OR vegan butter at room temperature

Only if needed:

2 - 4  Tablespoons of almond milk (ONLY if mixture too dry and not combining - I have yet to use this option)

Pre-heat your oven to 350.

In a medium bowl cut ripe bananas with a fork.

Add lemon juice and cut bananas a few more times to mix.

In a LARGE bowl combine flour, sugar, baking powder, baking soda, and salt. (AND cinnamon and/or chocolate chips if using... highly recommend using)  Mix well and set aside.

Add vanilla and oil of your choice to the bananas and lemon juice mixture.

Combine banana mixture to the dry ingredients in the LARGE bowl.

ONLY  MIX  UNTIL  JUST  COMBINED.  

If very dry and dry ingredients are not combining, add almond milk.  Otherwise leave out.

Let mixture sit for 10 minutes.

Grease bread loaf pan with coconut oil.

Dust with a 1-2 Tablespoons of sugar.

Pour batter into bread loaf pan.

Bake at 350 for 45-55 minutes.  

Cake tester or toothpick should come out clean when testing the center for doneness.  

Bake at additional 5 minute increments until cake tester or toothpick comes out clean.

Let cool 10-15 minutes before removing from bread loaf pan.

Slice and enjoy!

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HAPPY-HAPPY  BIRTHDAY  CINDY!!!

If I lived closer to you I'd just make you some today and bring it over... this is the next best thing.  BONUS:  you get to use the recipe anytime you like!

Jo

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Cake tester should come out clean.
If it comes out gooey - bake another 5 minutes.

Let sit in the baking pan 10-15 minutes
and then bump out onto a cooling rack.

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THE  2024 BAKING UPDATE:

Prep 4 small loaf pans with cooking spray and dusting with sugar (y'all - we've been talking about this sugar secret for years... just do it. Everything stays moist days longer) 

Divide your dough evenly between the 4 small loaf pans.

Bake at 350 for 30-35 minutes.  A cake tester should come out clean.

Let banana bread cool and rest in the pans for 10 minutes.

Gently bump out onto a cooling rack to finish cooling.

- 2024 BAKING UPDATE origins:  

Bret Annalese and her food snobbery. 

She was eating the original method for breakfast and said the middle section was too squishy.  So, if you like the squish use the original method with the large bread pan... if you desire less squish: the small loaf pans are highly recommended.  After I got over being offended by the squishy comments, I have to say I now prefer the small loaf pans too!  I've gone from having 2 end pieces available to munch to having 6-8 end pieces depending on if I share a little loaf with a friend. 

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