Gluten-Free, Refined Sugar Free, Vegan Banana Bread

January 30, 2013 by 14 Comments

GF V banana bread 3Yes you read that right. This banana bread is gluten-free, refined sugar-free, and vegan. It was moist and delicious. There is only a tiny sliver left and I made it this morning. I did send a good portion of it home with a gluten-free sugar-free pal. I will be making this again.

Gluten-Free Banana Bread (Refined Sugar Free and Vegan)

Ingredients

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c potato starch
  • 1/4 c tapioca flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 c date paste
  • 1 tsp vanilla
  • 2-3 really ripe bananas, smashed
  • 1/2 c rice milk
  • 1/2 cup optional nuts or chocolate chips (optional)

Do

  1. Preheat oven to 350° and spray pan lightly.
  2. Add all of the dry ingredients to a large mixing bowl.
  3. Add all of the wet ingredients to a medium mixing bowl.
  4. Mix wet ingredients into dry ingredients. (You could stir in the optional nuts or chocolate chips here)
  5. Pour batter into pan and bake for 40 minutes.
  6. Insert toothpick to test for doneness.

Serve

This is best eaten same day although it can be frozen for another time. I served this with coffee. It isn’t “dessert” sweet although the chocolate chips may take it up a notch.

GF V Banana Bread 1

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The World’s Best Banana Bread

October 17, 2012 by 68 Comments

Is it possible that this is really the world’s best banana bread? I think it is. You’ll just have to bake it to see for yourself.

This easy and delicious banana bread is an old family recipe that has been updated with healthier ingredients. The best part is, no one knows its healthy!

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It is also beautiful and super easy to make. I’ve made it hundreds of times; during the holidays when I make several batches I don’t even have to use the recipe because it’s that easy. It makes a perfect gift when baked in a loaf or a festive bundt pan!

I used to make banana bread before we switched to a plant-based diet. This was one of the first recipes I had to update to make with healthier ingredients. The best part is, no one knows its healthy! It’s surprisingly vegan and oil free!

I love to double the recipe and use two loaf pans to make one loaf for us and one for a friend (or the freezer).

When I bake this in a bundt pan, I use one with a flat bottom. The banana bread will rise and look beautiful!

Banana Bread

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 3 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup nuts (optional)

Do

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and/or chocolate chips.
  6. Pour into a sprayed pan, I use a bundt pan for best results.
  7. Cook for 40 minutes until a toothpick comes out clean. Using a loaf pan will require a longer baking time. When making muffins with this recipe they are usually done in 15 to 20 minutes.
  8. Remove from pan once cool.

Serve

Serve this to for a tasty dessert, snack, or even with a cup of coffee. If possible wait until the next day to slice this and it will taste like heaven! We have even taken this on a road trip for a sweet snack.

That a look at how amazing it can be when made with chocolate chips!

Chocolate Chip Banana Bread

You could also add your favorite nuts to this banana bread! We like it with walnuts but pecans are really good too!

I use this recipe as a base for many of my muffins too! I just change up the add-ins depending on what flavor we are going for! If you need a gluten-free version, check out this Strawberry Banana Muffin recipe!

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Gluten-Free Chocolate Chip Banana Muffins

July 5, 2012 by 9 Comments

Oh yes I did! The little bites are pure deliciousness. Trust me I wouldn’t make this stuff up. These did not taste gluten-free. I think they are Food Demo worthy for all of my GF friends out there.

I even put some of them in the freezer because in my experience gluten-free baked goods are only tasty for a couple of days. Hopefully the freezer will give those little muffins a second chance to make my mouth happy.

If you are insane not a chocolate lover these are good without the chocolate chips. In fact when I make them I usually mix up the batter without the chocolate chips then scoop out half the muffins then add chocolate chips to the remaining muffin batter. Let’s face it, chocolate chips on a hot day are messy.

Gluten-Free Chocolate Chip Banana Muffins

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 cup applesauce
  • 1/2 cup turbinado sugar
  • 2-3 ripe bananas
  • 1 tsp vanilla
  • 1/4 non-dairy milk (I used almond)
  • 1 tbsp egg replacer*
  • 4 tbsp water*
  • 1/2 to 1 cup chocolate chips (optional) I use Enjoy Life brand Chocolate chips
  • 1/2 to 1 cup of nuts (optional)

* I have made GF Apple Muffins without egg replacer and they worked just fine. You could use flax eggs if you wanted. In the GF Apple Muffins they looked and tasted good without adding either. This time I just wanted to try it. So don’t fret if you don’t have egg replacer.

Do

  1. In one medium mixing bowl mix the dry ingredients (Brown rice flour through cinnamon) and set aside.
  2. In a large mixing bowl add applesauce and sugar and mix.
  3. Add mashed bananas and vanilla to the wet mixture and mix.
  4. In a small bowl ( I used a measuring cup) add 4 tbsp warm water and 1 tbsp egg replacer and mix until frothy.
  5. Add the frothy “eggs” and the plant milk then stir.
  6. Add the dry ingredients to the wet ingredients. Mix well, add more milk if necessary.
  7. Add the optional chocolate chips (or nuts) and stir well.
  8. Fill paper lined muffin cups until 3/4 full.
  9. Bake in a 350° preheated oven for 20 minutes or mini muffins for 15 minutes.
  10. Check for doneness by inserting a toothpick, it is done once the toothpick comes out clean.

Serve

These are best eaten the same day they are baked. They are sweet enough to be dessert but also not too sweet to pass for brunch or a snack. I love making them in the mini muffin pan, the only problem is that I pop them in my mouth without thinking about it. So good!

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Food Waste Friday: No Waste

March 2, 2012 by Leave a Comment

I am very happy that I don’t have any food waste this week. I have a few things that are getting close so I hope to use those or freeze them this weekend. They include kale, cilantro, and jalapeno (again). This time I bought a big bag of clearance jalapenos and only used a few.

Jalapenos freeze really well. I usually just slice them and throw them in a freezer bag. Now I also have to remove the seeds since my husband can’t eat seeds. Since this requires a tiny extra step I am usually too lazy to do it when I have the chance. When I have the chance is code for when my kids are both asleep or out of the house with my husband. Slicing and removing seeds from hot peppers is best done without two little monkeys trying to sabotage my every move.  

Yesterday while one little monkey was sleeping I was able to make Banana Bread. I added chocolate chips to half of it. 

I haven’t tasted this yet but it looks and smells AMAZING! The 3 year old monkey is sick so we will be home a lot this weekend, there will be plenty of opportunity to gobble this yumminess up!

I may also make some design changes to this blog over the weekend, if you see an unfamiliar sight fear not I may just be making a few changes. You can always week up to date on what I’m doing by following My Plant-Based Family on Facebook.

Do you pay attention to your food waste? It’s easy to just disregard it, but what about all of the money you are throwing away? Join me in my attempt to decrease my food waste, save money, and maybe even the planet. 😉

Food Waste Friday is hosted by Kristen, the Frugal Girl! Click the button below to check out her blog.

FoodWasteFriday

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Be Encouraged

January 19, 2012 by Leave a Comment

Soon you will discover that not very recipe you attempt will turn out well. Last night I attempted Black Bean Burgers. They were OK, but not great. We ate them but they were lacking. We have three leftover burgers that will get eaten, but they were not the spicy sensation I had planned. Oh well.

I’ll try them again. Eventually.

Maybe you want to eat healthier but keep finding yourself in the drive thru. Be encouraged. Life style changes take time, it is very hard to change the way you live over night. Maybe you need to start with smaller changes like eating healthier versions of what you already like.

We have a favorite family recipe for Banana Bread. It is very tasty and full of butter, white flour, white sugar, and a splash of milk. Last year I started slowly tweaking the recipe. I’d use honey instead of sugar, or half white flour and half wheat. Monday I made Banana Bread and decided to change everything I could to make them as healthy as possible. Do you know what happened? They were AMAZING. In fact, I almost didn’t get a picture because we were eating it so fast. I had planned to take them to some “regular” people to see if they would like them but I never did. Now there is only a few pieces left and I’m hoarding them. 

Banana Bread

Banana Bread

Ingredients
  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar
  • 3 extra ripe bananas
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour
  • 1/2 cup nuts (optional)
Do
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar, (you could use honey instead for non-vegan option). Mix with wooden spoon.
  3. Add the bananas, plant milk and vanilla. I used a hand held mixer to mix but I spoon would do too. Try to smash the bananas as much as possible and mix well.
  4.  Add baking soda, salt, and flour. Mix well.
  5. Pour into a greased pan, I use a bunt pan for best results.
  6. Cook for 40 minutes until a tooth pick comes out clean. Using a loaf pan will require a longer baking time. When making muffins with this recipe they are usually done in 15 to 20 minutes.
Serve

For best results to not eat this the same day you bake it. Resist, trust me it is for the best. This banana bread will be super moist if you leave it alone. Once the bread has cooled wrap it up and store until tomorrow. On the second day, enjoy! I’ve also made this with chocolate chips and it is yummy! If you made muffins they will be a little dry bust still tasty.

Is there something you want to hear about? Let me know!

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