Whenever I have bananas out on the counter that I know are going to go uneaten, I either peel and freeze them to use for smoothies or let them get a little over ripe to use for banana bread. It is a perfect dessert or treat that is not too sweet. In times past, even recently, I have always made a favorite recipe that I should share with you and will soon. This time, though, I wanted to try a recipe that fit into my gluten-free and vegan lifestyle. As much as I love to cook for the pleasure of my family, I felt like being able to share in the warm sweet bread that would come out of the oven.
I turned to Erin McKenna's Babycakes cookbook for inspiration. Her bakery of the same name in New York City is immensely popular as her recipes for donuts, cupcakes, cookies, and an array of breakfast items allow those with egg and dairy allergies as well as those with gluten intolerance indulge in sweet treats.
I served it to my family after dinner last night, and for a change, I did not inform them that they were having a gluten-free, vegan, and agave sweetened dessert. They were simply interested in being able to enjoy a slice of the cake that they had been smelling while it was in the oven. Not until later did I ask my husband his true opinion of the cake. He said it was terrific. I then informed him of the ingredients and he was honestly surprised.
As a former pastry chef, I suffer from being a dessert purest and struggle with enjoying gluten-free substitutes when it comes to any sort of baked good beyond cookies. For those with Celiac or gluten intolerance, this recipe makes a more than suitable baked treat.
|Banana Bread with Chocolate Chips (Gluten-Free and Vegan)|
|About 10 slices.|
|Adapted from Babycakes: Vegan, (mostly) Gluten-Free, and (mostly) Sugar-Free Recipes (Clarkson Potter/Publishers; 2009) by Erin McKenna|
|2 cups||Cup 4 Cup Gluten-Free all purpose flour or Bob’s Red Mill GF flour|
|2 teaspoons||baking powder, aluminum free|
|2 teaspoons||baking soda|
|1 teaspoon||xanthan gum|
|1 teaspoon||ground cinnamon|
|1/2 cup||coconut oil, melted|
|2/3 cup||agave nectar|
|2/3 cup||almond milk or rice milk|
|1 teaspoon||pure vanilla extract|
|1 1/2 cups||mashed over ripe bananas|
|1/2 cup||semi sweet chocolate chips|
|1/2 cup||walnuts, lightly roasted (or pecans)|
|Preheat the oven to 325 F. Lightly grease a 9 x 5 x 2 3/4 inch loaf pan with coconut or canola oil.|
|In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon.|
|In a separate bowl, combine the oil, agave, almond milk, and vanilla with the mashed bananas. Add the chocolate chips and nuts.|
|Add the dry ingredients to the wet ingredients and fold to incorporate completely without over mixing.|
|Pour the batter into the prepared pan. Bake on the center rack of the oven for about 35 minutes, rotating the pan 180 degrees after 20 minutes. The finished loaf will bounce back when pressed slightly and a toothpick inserted in the center will come out clean.|
|Let the banana bread stand at room temperature for 20 minutes. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the bread onto another board or plate.|
|Either cut and serve warm, or wait until completely cool before storing. Cover with plastic wrap and store at room temperature for up to 3 days.|