Who else loves banana bread? I have been a fan of banana bread since I was a kid. My love for baking started many, many years ago alongside my Mother, typically around the holidays. Banana bread was always a baking staple in our house!
I honestly don’t bake very much at home these days, as I work in a pastry kitchen professionally all day long. BUT, since the world is in a weird time with COVID-19 coronavirus, many people have been ordered to self-quarantine or to practice safe self-distancing. My fiancé and I eat out a lot (probably more than we should), so, this has gently forced us back into cooking more at home, which is great! I’ve been cooking and now baking up a storm this past week! Ive officially joined the #quarantinecooking movement!
Ok, back to the banana bread! We have this amazing recipe at the hotel that I LOVE. There are only a few pastries that are hard to pass up when we have extras (pain au chocolat and currant scones are on that list), and this banana bread recipe is on that list at well.
SO, that got me to thinking, “I bet I can adapt this recipe to be a little bit healthier and gluten-free!” I swapped out the white sugar for coconut sugar, swapped the butter for coconut and avocado oils, the cake flour for AP gluten-free flour, and the buttermilk with almond milk and apple cider vinegar.
It was a success! They came out DELICIOUS! My only criticism would be to actually cut down on the avocado oil, as I think it’s a bit oily, but otherwise, the texture is on point! If you’re looking for a vegan banana bread recipe, just substitute the eggs for an egg substitute such as a flax egg!
Gluten-Free Dairy-Free Banana Bread Recipe
Ingredients
- 4-5 each Ripe bananas
- 16 oz Organic Coconut sugar
- 4 oz Organic Coconut Oil
- 6 oz Organic Avocado Oil
- 3 each Organic Eggs
- 1.5 tsp Baking Soda
- 1.5 tsp Baking Power
- 1.5 tsp Salt
- 1.5 tsp Ground Cinnamon
- 16 oz King Arthur Gluten-Free All-Purpose Flour
- 1.5 tsp Vanilla extract
- 6 oz Unsweetened Almond milk (or soy, coconut, oat)
- 2 tsp Organic Raw Apple Cider Vinegar
Instructions
- Weigh out all ingredients
- Pre-heat oven to 325 (or 350 if your oven runs cold)
- Peel and mash/blend bananas and set aside
- Mix together the sugar and oils in the stand mixer with the paddle
- Slowly add eggs and scrap down
- Add mashed bananas and scrape down
- Alternate adding dry ingredients & liquids in three parts, scraping after each addition
- Oil or line pans/tins
- Portion batter into tins – fill roughly half way
- Bake muffins for 15-20 minutes depending on your oven
- Bake loaves 30-60 minutes depending on size and oven. A toothpick should come out clean and the loaves will spring back
Nutrition
This recipe made 5 mini loaves, or, you could probably get about 20 or so muffins! Hopefully, this recipe will help some keep their sanity during Coronavirus COVID-19 self-quarantine or self-distancing! Comment below if you try the recipe and tell me what you think! ENJOY 🙂
Sara says
Wow looks so delicious I definitely am going to have to try. I’ve never made banana bread before so this will be interesting. Saved it to my pinterest!