I'm pretty darn pleased with this banana bread. In fact whenever I bring it into my day job for events, I always get at least one person asking me for the recipe - usually not knowing that it's gluten, dairy, nut, and soy free. This ones a winner if I do say so myself!
- 280 grams all purpose gluten free flour blend
- 1/2 cup sugar
- 1 tbsp psyllium whole husks
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 2 eggs
- 1/4 cup rice milk or other non-dairy milk
- 2 tsp vanilla extract
- 2 large ripe bananas, mashed
Preheat the oven to 350 degrees.
Line a standard loaf pan with parchment paper and set aside.
In the bowl of a stand mixer or a large bowl, combine all the dry ingredients and whisk together.
In a small bowl, combine all the wet ingredients (not the bananas), and whisk together.
Add the wet ingredients to dry ingredients and mix until combined.
Add the mashed bananas and mix until well combined.
Pour the batter into the lined loaf pan and bake for at least 45 minutes or until a toothpick inserted in the middle comes out clean.
Makes either 1 standard loaf pan or about 12 muffins.