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THE BEST Gluten Free Banana Bread

May 1st, 2011 § 0 comments

My original plan was to use a vegan and gluten-free brioche with a French Toast Recipe. After several attempts, I kind of threw in the towel, discovering that brioche is incredibly labour intensive and not easily replicated with gluten-free flours. I won’t call myself defeated as of yet; I’ve simply put the brioche challenge on the back burner for a little while.
This being said, I began searching for a different bread to use in the recipe. Remembering a version of Banana Bread French Toast on an episode of Diners, Drive-ins and Dives, I figured that I’d give it a whirl.  Luckily, I found a great little recipe for Brown Rice Flour Banana Bread in La Dolce Vegan by Sarah Kramer. It bakes up beautifully!  By doubling the recipe, adding xanthan gum to avoid it crumbling to pieces, increasing the amount of baking powder I think it’s just right.  Brioche shmioche. Banana bread is where it’s at…

For the Banana Bread:

2 over-ripe bananas
1/2 cup grapeseed oil or coconut oil
2/3 cups maple syrup
3 tsp energy egg-replacer
4 tbsp water
4 tbsp non-dairy milk
1 tsp vanilla extract
2 cups brown rice flour (you could also use an all purpose gluten free flour here)
2 tsp xanthan gum
1/2 cup chopped pecans
3 tbsp cornstarch
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat the oven to 350F.  This loaf will take about 50 minutes to bake, so you want to make sure you allow yourself enough time in order to get French toast on the table.  I made mine the day before and stored int he fridge until it was time to make the toast.

Place the first 7 ingredients in the food processor (up to and including the vanilla) and blend until smooth.

In a medium-sized bowl, sift the dry ingredients together.  Chop the pecans and combine well.

Pour the wet ingredients into the dry and gently stir until JUST combined.  You do not want to over stir this batter as it will create tunnels in the bread when baking and you’ll end up with a heavy loaf.  If you have a few uncombined flour bits…that’s ok.  The secret is minimal stirring.

Pour the batter into a greased loaf pan and bake for 45-50 minutes until the top is golden brown and if you insert a knife into the center it comes out clean.

Cool for at least 15 minutes before removing from the pan, and another 15 minutes before slicing!

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