Gluten-Free Vegan/Allergy-Friendly Banana Bread

Adapted from http://ethicaldeal.com/blog/2013/01/gluten-free-vegan-banana-bread/ 

2 cups of gluten-free flour (your preference)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup of vegetable oil (olive, canola or a blend)
2/3 cup of maple syrup
2/3 cup of rice milk
1 tsp of vanilla extract
3 overripe bananas
½ cup of (raw) dairy-and-nut-free dark chocolate chips
Vegan (milk- and soy-free) margarine or shortening for greasing

1. Preheat the oven to 350°F.
2. Lightly grease and flour a standard loaf pan or a small square or round cake pan.
3. In a large mixing bowl, sift together all the dry ingredients.
4. In another mixing bowl, mash the bananas and other wet ingredients together. Slowly add the dry ingredients while stirring until well combined. Gently fold in chocolate chips.
5. Pour the batter into the pan (I like to sprinkle a few chips over the top, too – have fun with it).
6. Bake for 45 minutes or until it springs back when you lightly touch it, or when a skewer or a knife inserted into the middle comes out clean. If your cake is browning on the top too much but not cooked in the middle, lower the oven temperature a little and cover with a piece of baking paper or tinfoil.

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