Prep 20 mins
Cook 30 mins
This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from www.glutenfreewholefoods.blogspot.com which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook.
- 1 1⁄2 cups sorghum flour
- 1 cup dark brown teff flour
- 1⁄2 cup tapioca flour
- 1⁄2 cup maple sugar or 1⁄2 cup organic unbleached cane sugar
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 2 cups mashed ripe bananas, about 4 large
- 1 cup vanilla hemp milk, almond milk or 1 cup rice milk
- 1⁄4 cup melted virgin coconut oil or 1⁄4 cup grapeseed oil
- 2 teaspoons vanilla
- 1⁄2 cup mini chocolate chip, Enjoy Life brand (optional)
- Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
- In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
- Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips.
- Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.
Just remembered to add that I did not even add chocolate chips and my toddler loved them. :)
My kingdom for a good banana muffin!!! I have found one!!! Thank you so much. Here are the tweaks: it is not vegan in my version but it is gluten free and did I mention delish? I was short of sorghum flour by 1/2 cup and used Bette Hagman's featherlight mixto top it up; I added an egg and increased the oil to 1/3 cup; I used regular cow milk. I have to say they look like regular, lumpy old gf muffins out of the oven but the flavour is wonderful. For the record; leaving gf muffin batter to sit about half an hour before baking seems to help it "rise" a bit better. Thanks so much