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    You are in: Home / Recipes / Gluten Free Vegan Banana Bread Recipe
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    Gluten Free Vegan Banana Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 08, 2009

      I made this recipe exactly as written(no nuts), it only took 45 mins to bake, and the consistency was very good. The bread held together very well, and the only thing i would change is possibly adding a half a cup of sugar instead of a 1/3 cup, because it wasn't quite sweet enough (possibly my bananas weren't ripe enough??) but I would suggest this recipe as it was very good.

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    • on April 10, 2009

      Pretty good, although I made enough changes that it might deserve it's own recipe. First of all, I used 1/8 cup brown sugar and 1/4 cup honey to sweeten the bread. I skipped the flax seeds altogether. I also used skim milk and decreased the amount to 1 1/8 cups. I did use the recommended brown rice/millet flour combo though. I ate four slices fresh out of the oven! It was that good. This bread went absurdly well with some homemade apple butter.

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    • on December 13, 2008

      This recipe is really good. The texture of the bread (I've made muffins several times) is pleasant, there is no fat and hardly any sugar in them, which is a BIG plus! I substituted all purpose GF flour for the rice flour to get rid of the slight rice flour aftertaste (but then I'm pretty particular about that). Bread mix (containing guar or xanthan gum) works very well too. I have used lactose free milk, almond milk, coconut milk, more cinnamon, cinnamon combined with anise, and they turned out great every time.

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    • on November 20, 2008

      I used a combination of other flours because I didn't have millet flour. My blend was 2 cups brown rice flour, 1/3 cup tapioca flour and 2/3 cup potato starch flour. The bread turned out pretty good as far as the texture goes but was not nearly sweet enough for my taste. I will double the sugar the next time I make it. If you like your quickbreads sweet then definitely add extra sugar!

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    • on August 23, 2008

      Great recipe! I subbed sorghum for the rice flour and I used almond milk. I made muffins with the batter and stirred in berries into some of the cups and chocolate chips into some. Then I froze them so I could have a variety at a moments notice. I reduced the cinnamon to 1/1/2 tsp. Thanks so much!!!

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    Nutritional Facts for Gluten Free Vegan Banana Bread

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 181.2
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 191.5 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 4.1 g
    Sugars 9.4 g
    Protein 4.1 g

    The following items or measurements are not included:

    guar gum

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