Vegan, Gluten-Free Banana Bread

Well, Hello Der!

That’s how the farmer in my niece’s farm game says hi.  Don’t ya love it?  Ah, the small things in life…… OK, so back to the point of this post – BANANA BREAD!! Today, I posted on my Instagram feed that I had ripe bananas and taxes to do. So, naturally I chose to make banana bread!  Ha.  Stall, much?  I couldn’t help myself.  This is one of my favorite, people-can’t-believe-it’s-vegan-and-gluten-free recipes.  It’s really that tasty.  When I was doing my PhD, I actually had one of my colleagues ask me to make him his own loaf!  Ha.  And of course I did. I was so happy that *he* was so happy to eat it!

The main thing about this recipe is that it takes me back – like way back – to when my Mom made banana bread.  Now, I know there’s different variations – walnuts, chocolate chips, etc. – and she always made it with chocolate chips.  Abby does as Momma do.  So, of course I make mine with chocolate chips.  I remember the smell in the house when she would make it and it was oh-so-good.  True story:  I loved it so much that she used to SEND me the banana bread in the mail!! I have no idea how it made it intact, but it did, and boy, was it tasty!  It was so nice to get a package like that!  The only issue once I became vegan was that her recipe wasn’t vegan.  Bummer. And then, when I went gluten-free, it wasn’t gluten-free either.  Ah!  Double bummer.  As you’ll find with my recipe/food posts, I often try and recreate things that I used to have when I was younger. Why?  Because food evokes a lot of emotions, nostalgia being one of them.  And if I am craving my Momma’s banana bread, then I am going to find a way to have that damn banana bread!  ENTER the veganized, de-glutenized version.

Vegan, Gluten-Free Banana Bread

I found this recipe years ago.  The only sad thing is that I absolutely cannot remember where I got it.  Which makes me very bummed because I’d like to give credit where credit is due.  Because I can say fo sho that I did not make this recipe up!  The recipe was listed as a vegan banana bread recipe, which I used it as such, and then when I had to go gluten-free, I just subbed in Bob’s Red Mill All Purpose Gluten-Free Baking Flour for the regular flour as a test, and it worked!  Ta-Daaaaaaaaa!!

The crazy thing about this recipe is that it uses very few ingredients and is not all that un-healthy.  I woudn’t say it’s something to eat every day, but it fills that lil’ void inside your heart and head every now and then. I probably make it once every 1.5 months or so.

Quick note – the original recipe calls for 1 cup of sugar.  Eeeeeeek!!  Let me tell you that I have NEVER used that much in it, and you absotootly don’t need to. It’s still just as sweet with 1/2 cup – 3/4 cup of sugar.  Furthermore, I have never used pure, white sugar for it either.  I’ve either used coconut sugar, palm sugar, or something in that arena.  Sugar does nasty things to me, and really for most everybody it does, too.  So, why harm ourselves when we’re just innocent people trying to have a little banana bread? My most recent time making this recipe, I used date sugar.  Have ya ever seen it or used it?  You have to use different measurements, and it’ll tell ya on the package.  For instance, in this recipe it calls for 1 cup of sugar (Eeeeek again!), but you would only use 2/3 cup of the date sugar. It definitely didn’t come out as sweet, but I really don’t mind at all since I’m not a huge fan of overly sweet things. Well, except myself, of course.  😉  No matter what you use, I strongly encourage you to not use pure white sugar and try something new!  Trust me, the less sugar you eat, the more you will adjust and your body will thank you ten times over!!

Enough of this banana small talk.  Here we go!

Vegan, Gluten-Free Banana Bread

Vegan, Gluten-Free Banana Bread

Ingredients:

  • 5 ripe bananas
  • 1 cup sugar (or something similar….see NOTES)
  • 1 teaspoon vanilla
  • 2 cups Bob’s Red Mill All Purpose Gluten-Free Baking Flour
  • 1 teaspoon baking powder (or sub in baking soda….see NOTES)
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (I just give a little shakey-shake, I don’t measure it)
  • 1/4 cup water
  • Vegan chocolate chips
  • Unsweetened vegan milk for serving

Directions:

Preheat oven to 350 degrees F.

In a large bowl, mash bananas with sugar and vanilla until combined and creamy.  Then, mix in the water.

In a smaller bowl, sift together the flour, baking soda, baking powder, and cinnamon.

Add the dry to wet and stir until just mixed.  IMPORTANT: You don’t want to over-mix it or the bread will be dry!

Gently fold in vegan chocolate chips to the amount that your taste desires.

Pour batter into sprayed/greased loaf pan and bake at 350 F for approximately 45-55 minutes.  It will be done when the outsides start to brown slightly.  The inside may still be a bit gooey/soft, but that’s OK!  🙂

Let cool for as long as you can stand it, then slice and serve with a cold glass of unsweetened vegan milk.

NOTES:

  • Sugar: See the last paragraph in the post. Remember not to use a full cup of pure white sugar if that’s what you’re using. Either use less, or use something else like coconut sugar, palm sugar, or date sugar.
  • Baking powder: If you don’t have baking powder on hand, but usually always keep a thing of baking soda in your fridge, then just sub in the baking soda for the baking powder. So, in this recipe, you’d use 1.5 teaspoons of baking soda and no baking powder.
  • Mixing: As it says in the recipe, do NOT over-mix the dry and wet ingredients, just fold them over with a little love.

Vegan, Gluten-Free Banana Bread

Happy Banana Bread eating!! Let me know what you think in the comments below and use the hashtag #TheSoAbbyShow on social media to show me your versions!  Tweet me, Instagram me, or Google + me!

Until next time!

Bananas and Bubbles,

Abby