Oh yummy banana bread! A long time ago I invented a banana bread, but it wasn't vegan - only grain-free. Well, the other night I came home and the bananas were almost on the rotten side - they were really getting on the brown/black side. My husband hates when I over buy food and when some things end up turning (I'm working on this issue) so I said .... Noooooooo, don't throw that out! I decided I was going to try banana bread. I searched through the folders of my food creations and found my old recipe. Sure enough - my old flour blend with almonds was at the top of the list (bummer - I was out of almonds) followed by milk and eggs. Well, I was determined to make this happen! I invented a new flour blend off the cuff and the milk could be replaced by almond milk and the eggs by egg replacer. I would have to tweak things a bit, but I have to do that all the time. This was moist and the texture inside had small pockets, just like bread. Everyone was loving this one! Score!
Grain/Gluten-Free Vegan Banana Bread
2 cups Grain/Gluten-Free Vegan Flour Blend #1
1/3 cup Vanilla Almond Milk (I haven't tried the unsweetened yet)
2 Over Ripe Bananas
1/4 cup Grapeseed Oil
1 1/2 teaspoons Ener-G Egg Replacer + 2 Tablespoons Water (1 egg)
1/2 cup packed Brown Sugar
2 teaspoons Herb Stop's Aluminum-Free Baking Powder
1/2 teaspoon Unrefined Salt (I used Herb Stop's Fine Sel Gris)
Cinnamon Topping
1/3 cup Grain/Gluten-Free Vegan Flour Blend #1
1/4 cup Brown Sugar
1/4 teaspoon Herb Stop's Vietnamese Cinnamon
2 Tbsp Spectrum Organic All Vegetable Shortening (Palm Oil --- NOT SOY)
Preheat oven to 400 degrees. Grease the bottoms and sides of mini-loaf pan (mine has 8 loaves - which is perfect for this recipe)
In a small bowl, add all the cinnamon topping ingredients. Using a pastry blender, cut in the shortening until well incorporated. Set aside.
In a small dish mix egg replacer and water until completely dissolved, set aside.
In a medium bowl add bananas and mash very well. Add almond milk, oil and mix well. Add remaining ingredients, including egg replacer. Mix until only a couple lumps remain - those should be the bananas.
Pour batter, in equal amounts, into mini loaf pans. This recipe will make 8 mini loaves. Generously sprinkle topping over the breads. Bake for 15 minutes and check with a tooth pick to make sure it's fully cooked. If the bread needs more time, only add 2 minutes at a time. The cinnamon topping can burn and become bitter if cooked too long.
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| fresh out of the oven...mmmmmmmm |
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| nice and moist |
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| perfect loaf! |
