Monday, March 25, 2013

Gluten-Free Banana Bread + Babycakes Obsession

2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
2/3 cup rice milk
1 teaspoon pure vanilla extract
1 1/2 cups mashed bananas 
*1 cup walnuts

what to do:
Preheat the oven to 325 F
Lightly grease the bread pan with coconut oil
Whisk together all the dry ingredients
Add 1/2 cup oil, agave nectar, rice milk, and vanilla
Stir until batter is smooth, gently fold in the bananas until they are evenly distributed
Bake on center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes

helpful hints:
I added a cup of walnuts even though the recipe did not call for them = yummy!
Insert and toothpick (or fork) after baking, it should come out clean when done
It took 45+ minutes to complete baking, which is longer than the recipe suggested

I took the banana walnut bread to bake at my sister Michelle's house because our oven was on the fritz. My whole family enjoyed it, and my brother Michael went back for a second piece! The photo above is what we came home with, which Jason and I shared over breakfast Sunday morning. This recipe is from Babycakes cookbook. This is hands down my favorite collection of recipes. This particular one is vegan and gluten-free. Let me know if you give it a go.

+++weekend words
Maryland crab cakes
Downton Abbey
Saturday morning crossword puzzle
Earl grey
Cactus bloom
Banana bread
Walking Dead
Spring cleaning

♥ How was your weekend?

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