6.30.2016

Banana Bread {gluten free + vegan}

In the past I was never really a big fan of banana bread, probably because it traditionally contains walnuts (which I strongly dislike). My boys used to eat bananas like they were going out of style. However, they usually decide at some point that they're banana'd out and just stop eating them. Annnd, it's almost always just after I've bought a bunch for the week. I typically try and wait them out for a few days to see if they'll change their minds, but when they start to get over-ripe, I just toss them in the freezer to use later on. 

I've used our frozen, ripe banana stash for all kinds of recipes from cinnamon rolls to no-churn ice cream ("nice" cream, I suppose). I am not sure exactly at what point I realized that banana bread doesn't have to contain walnuts. But praise the Lord I did because now I love banana bread! If you are like me and just want to savor the warm, cinnamon-y, enveloping aroma and flavor of banana bread, this recipe is for you!  

(Note: I've edited this recipe from its original version to remove the eggs and added peanut butter. You could totally omit the PB if you prefer. Both ways are equally delicious.)



Banana Bread {dairy + gluten free}                                                  

  • 1 1/2 cups certified gluten-free all purpose flour
  • 1/2 cup gluten free quick cooking oats
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup So Delicious Dairy Free Coconut Milk

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray or coat it with coconut oil. 

Whisk the gluten-free flour, oats, cinnamon, baking powder, baking soda, and salt together in a medium bowl. Set aside. 

Mash bananas in large mixing bowl (I use my stand mixer). Add peanut butter, sugar,  and vanilla until just combined. Gradually add in the dry ingredients and combine. Gradually pour in the coconut milk and mix until just combined (do not over mix).

Bake at 350 for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack. Slice and serve warm.





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