Gluten Free Vegan Banana Bread Recipe!

• 份量: 1 serving
• 准备时间: 5 minutes
• 总时间: 1 hour 5 minutes

配料

2 1/4 Cups Erika’s Gluten Free Flour Mix

4 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Teaspoon Pumpkin Pie Spice

5 Medium Sized Ripe Bananas

3/4 Cup Coconut Palm Sugar (you can also use regular or brown sugar)

2/3 Cup Coconut Oil

2 Teaspoons Pure Vanilla Extract

1/2 Cup Chocolate Chips

1/2 Cup Walnuts (chopped)

步骤

Preheat oven to 350 degrees.

In Small Bowl, whisk together your Dry Mix Ingredients & Set-Aside.

Place Ripe Bananas in the bowl of your Stand Mixer fitted with the wire whisk & whisk on Medium-High Speed until bananas are mashed completely.

Add in your Sugar, Coconut Oil & Vanilla & mix again on Medium-High Speed for 1-2 minutes until everything is smooth and well incorporated.

Add your Dry Mix Ingredients to the Stand Mixer & mix all ingredients together well on Medium-High Speed for approx. 1 minute. Stop to scrape the sides of the bowl if necessary.

Mix in any Optional Ingredients on a Low-Medium setting until just incorporated.

Spray your 9″ x 5″ Loaf Pan with non-stick spray. I use the USA 9 x 5 x 2.75 Loaf Pan & I love its consistently good results.

Scrape all of the batter into your prepared Loaf Pan (it should fill the pan approx. 2/3 full).

Place in your pre-heated oven & bake for 45 – 60 minutes – or until the bread reads 210-220 on your digital thermometer & the tester comes out mostly clean (banana bread is always slightly moist). Tent the top of the loaf with aluminum foil if it is browning too quickly.

Once fully cooked, remove the loaf from the oven & immediately turn out onto a cooling rack…. DO NOT let the loaf sit in the pan.

Let cool completely before slicing. Banana Bread should be light, moist & soft.

Leftovers are best stored in an airtight container or ziplock bag on counter for 2-3 days or in the Refrigerator.

营养

• 每份大小: 1 Slice
• 卡路里: 180