Gluten free, sugar free banana bread (from the Babycakes cookbook). With a GF housemate and a diabetic boyfriend this is pretty much perfect. Too bad bananas are over $10 a kilo… Makes one loaf (10 slices) 2 cups gluten-free plain flour (I used Orgran brand because I had some lying around, and it worked well)2 tsp baking powder2 tsp baking soda1 tsp xanthan gum1 tsp salt1 tsp cinnamon1/2 cup vegetable oil2/3 cup agave nectar (I know right! 1/3 cup brown sugar, 1/3 cup raw sugar will work in a pinch, but try rice bran syrup or another sweetener and let me know how it goes)2/3 cup rice milk1 tsp vanilla extract1 1/2 cups mashed super ripe bananas (aprox. 3 medium sized nanas) Preheat the oven to 180C and grease a loaf pan.In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the oil, agave (sweetener), rice milk, and vanilla. Stir until smooth, then gently fold in the bananas.Pour the batter into the loaf tin. Bake in the center of your oven for 35 minutes. Remove when a skewer inserted into the middle of the loaf comes out clean.Let the loaf stand in the tin for 20 minutes before removing onto a cooling rack.Serve warm or let cool completely. Store in an airtight container.

Gluten free, sugar free banana bread (from the Babycakes cookbook).

With a GF housemate and a diabetic boyfriend this is pretty much perfect. Too bad bananas are over $10 a kilo…

Makes one loaf (10 slices)

2 cups gluten-free plain flour (I used Orgran brand because I had some lying around, and it worked well)
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp cinnamon
1/2 cup vegetable oil
2/3 cup agave nectar (I know right! 1/3 cup brown sugar, 1/3 cup raw sugar will work in a pinch, but try rice bran syrup or another sweetener and let me know how it goes)
2/3 cup rice milk
1 tsp vanilla extract
1 1/2 cups mashed super ripe bananas (aprox. 3 medium sized nanas)

Preheat the oven to 180C and grease a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the oil, agave (sweetener), rice milk, and vanilla. Stir until smooth, then gently fold in the bananas.
Pour the batter into the loaf tin. Bake in the center of your oven for 35 minutes. Remove when a skewer inserted into the middle of the loaf comes out clean.
Let the loaf stand in the tin for 20 minutes before removing onto a cooling rack.
Serve warm or let cool completely. Store in an airtight container.

12 notes #banana bread #baking #gluten free #sugar free #vegan #vegan cake #sweet #quick bread #recipe #babaycakes bakery
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