Gluten Free Vegan Banana Bread
[with King Arthur Measure for Measure GF flour]
3-4 large bananas, thoroughly mashed
⅓ cup vegetable oil or melted vegan butter
¾ cup coconut or brown sugar
1 flax egg (1 tbs. ground flax + 3 tbs. water)
¼ cup of unsweetened apple sauce
1 teaspoon vanilla extract 1 tbs. Apple Cider Vinegar
2 cups King Arthur Gluten-Free Measure for Measure flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon Optional:
½ cup chopped walnuts
¼ cup mini vegan chocolate chips
Preheat the oven to 350°F and line a 9" x 5" loaf pan with parchment paper; (Tip: If your pan is glass or stoneware, reduce the oven temperature to 325°F.)
In a large bowl, mash bananas, leaving no large lumps and then whisk all together with oil, coconut/brown sugar, flax egg, apple sauce, ACV and vanilla.
Mix in the flour, baking soda, baking powder, salt, and cinnamon into the banana mixture. Once combined you can fold in the optional add-ins of chopped walnuts and vegan chocolate chips
Pour batter into the parchment lined loaf pan.
Bake for about 45 minutes, then cover the top of the loaf with aluminum foil and cook for 10 minutes more. When removing the bread check with a toothpick or a skewer that it comes out clean. (total baking time 55-60 min.)
Remove the bread from the oven and allow it to cool it in the pan for about 15 minutes, if you can resist. To remove the bread from the pan, pull up on the edges of the parchment.
Allow the delicious banana bread to cool on a rack completely before slicing. Store tightly wrapped at room temperature for 4-5 days or in the fridge. Can also freeze. Enjoy!