Looking to use up those overripe bananas you have sitting on your counter? Time to make this luscious vegan gluten-free banana bread! Nothing beats the sweet aroma wafting through the house while this loaf is baking. It’s mouth-watering!
Ingredients4 medium-sized ripe bananas, peeled and mashed
½ cup organic brown sugar
¼ cup organic cane sugar
6 tablespoons coconut oil, melted (or vegan butter)
6 tablespoons water
1 teaspoon vanilla extract, optional
¾ cup sorghum flour
½ cup brown rice flour
½ cup tapioca starch
1 ½ teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
¾ cup dairy-free chocolate chips
Method- Preheat oven to 350 degrees (F). Line a 9” x 5” bread pan with parchment paper and generously grease.
- In a large bowl, mix together the mashed banana, organic brown sugar, and organic cane sugar, melted coconut oil, water, and vanilla extract.
- In a separate mixing bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, baking soda, xanthan gum, ground cinnamon, ground nutmeg, and sea salt.
- Pour the dry ingredients into the wet and mix until just blended.
- Stir in the dairy-free chocolate chips.
- Pour the batter into the prepared bread pan, and bake for 50-55 minutes, or until a toothpick, when inserted into the center of the loaf, comes out mostly clean.
- Allow the loaf to cool for 10 minutes in the pan before removing and placing on a wire rack. Cool completely before slicing.