Gluten-Free, Dairy-Free Easy Banana Bread

I imagine most households have a favorite, go-to banana bread recipe and when I was still baking with regular wheat flour, I had several that I love to make to use up all those overripe bananas. I’m so glad to discover that by going gluten-free and dairy-free, I won’t be deprived of enjoying a slice or two or a loaf, lol of banana bread if I desire. Honestly, I have had great luck with Authentic Foods flours, I imagine I would not have too much trouble turning my old favorites gluten-free but that’s for another day. This time, I decided to try the banana bread recipe that can be found on Authentic Foods website, adapting it slightly to my taste as well as making it dairy-free. The resulting bread is absolutely delicious and most importantly, I can’t detect the difference between it and your regular banana bread in terms of texture! Look Ma, no gummy bread for me! ❤️

Slightly adapted from the Authentic Foods Quick & Easy Banana Bread recipe

1-1/2 cups Authentic Foods Multi-Blend Flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-1/2 cups mashed bananas (4 bananas)
1 cup coconut or palm sugar
1/2 cup vegetable oil
1/2 cup walnuts, finely chopped

Crumb Topping (Optional)
3 tablespoons Authentic Foods Multi-Blend Flour
1/4 cup coconut or palm sugar
2 tablespoons Earth Balance Vegan Buttery Stick
1/3 cup walnuts, finely chopped

Make the banana bread:
Preheat oven to 350F.  Grease a 9” x 5” bread pan. Set aside. In a large bowl, whisk together 1-1/2 cups AF multi-blend flour, baking powder, baking soda, and salt. In a medium bowl, combine eggs, mashed bananas, sugar, and oil (I just whisk the mixture together with a fork). Then, add the egg mixture into the dry ingredient mixture and stir with a spatula until fully combined. Finally, stir in 1/2 cup walnuts, if using. Pour batter into bread pan and top with crumb topping, if desired. Slightly pat the crumbs into the batter so the crumbs will bake into the bread, just a little bit. Bake for 60 minutes or until skewer inserted in the bread comes out clean. If crumb topping is getting a bit too toasty, cover with aluminum foil tent for the last 10 to 15 minutes. Remove bread pan to a cooling rack and let cool for 20 minutes. Then, remove bread from pan to finish cooling completely. Enjoy.

Make the crumb topping:
In a medium bowl, combine Authentic Foods Multi-Blend Flour and palm sugar.  Mix/rub 2 tablespoons of Earth Balance Vegan Buttery Stick into the flour mixture until it resembles coarse crumb/sandy consistency. Then, mix in the chopped walnuts.

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