In the States, we don’t get a lot of GF DF. (That’s gluten free, dairy free for you non-digestively challenged folk).
We get GF all the time. We get vegan too. But here’s the thing: I’m not vegan. I enjoy eggs immensely, especially in my baked goods where they’re more or less essential for holding things together.
Now, in the UK as I’ve mentioned before, they get me. Pretty much every coffee shop I went to had some gluten free, dairy free baked good. Here, I have to make do, or make my own.
And so I bake…with the help of the fabulous Minimalist Baker, who brings us the banana bread I’m about to share.
Bananas are key to dairy-free baking because they give you moisture, and they hold everything together. Apple sauce works too. And oats are absolutely necessary for filling out baked goods in a way that gluten free flour just can’t.
Will you still be able to tell that it’s gluten free, deep down? Absolutely. Will you still enjoy it toasted and slathered in peanut butter? Obviously.
(And let me tell you a little secret: it’s also divine as French toast. Here’s how it works: whip together an egg and a teaspoon of cinnamon, dip a piece of banana bread in the batter, fry it up, and have the best Saturday morning of your life.)
GF DF BB (*gluten free, dairy free banana bread)
(Adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread)
3 medium ripe bananas
1/2 tsp vanilla extract
3 tbsp coconut oil, melted
1/4 cup organic cane sugar (or regular sugar, I won’t tell)
1/4 cup packed brown sugar
2-3 tbsp maple syrup or honey (riper bananas need less sweetener)
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond milk
1 1/4 cup almond meal
1 1/4 cup gluten free flour blend, OR skip the almond meal and just use 2.5 cups gluten free flour blend as I did
1 1/4 cup gluten free oats
Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with nonstick spray.
Mash banana in a large bowl. Add all ingredients through almond milk and whisk to combine. Add almond meal (if using), gluten free flour blend and oats and stir.
Bake for 1 hour – 1 hour 15 minutes. Mine was perfect after an hour, though I checked throughout because I find that cooking times with gluten free baked goods can differ. When it’s ready, it’s golden brown on top and a toothpick comes out more or less clean.
Let cool for about 10 minutes and remove from pan. Continue to cool for 30 minutes or up to an hour before cutting.
Store in the fridge for 3-4 days, freeze beyond.
One Bowl Gluten Free Banana Bread: http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/