Banana Bread is one of those items that always brings good memories. This is a recipe from Chef Sunshine Best of Your Safe Kitchen in Chicago, IL. She wrote this recipe after writing two other ; one with nuts and raisin rum soaked raisins another that uses eggs and dairy. She then realized that gluten free vegans or wheat free folks with an intolerance to , eggs, dairy and/or nuts might also long for the flavor of banana bread. This is a moist and delicious bread that’s not too sweet and not too heavy. It slices nicely and I would make a wonderful .
Yield: ~ Two 8 inch round pans, 1 large loaf
2.5 cups Bob’s Red Mill All Purpose Flour
1/2 cup coconut flour
2 cups Evaporated Cane Juice
2 tsp Baking soda
1/2 tsp kosher granulated salt
1 tsp cinnamon
1 smidgen of ground clove
2-3 mashed very ripe bananas
2 Tbsp apple cider vinegar
1/3 cup oil (I used walnut oil)
2 tsp vanilla extract
2 cups water (or less)
Preheat oven to 350 degrees
1. Mix dry ingredients together.
Note: Sifting the flours and other dry ingredients together will evenly distribute ingredients and add air and lightness to mixture.
2. Mix wet ingredients in another vessel.
3. Add wet to dry; stir till combined.
4. Pour bake batter into your cake pan and bake 45 minutes, check after 30 minutes. Remove when toothpick inserted in center comes out clean.
NOTE: Adding raisins to this bread is a nice touch. For plump juicy raisins, place raisins in a dish with enough water to completely submerge and allow to absorb for a few hours. Alternatively, you can gently simmer raisins in water to expedite absorption. Once plump, drain and cool before adding to your mixture.