Baked goods are an obsession of mine. Rather, achieving perfect dairy-free, egg-free, gluten-free, coeliac friendly baked goods. Thankyou to all of my gluten free and food specific friends and family who’ve nurtured this obsession.
Breads and cakes are particularly hard. But I’ve found little tricks and replacements to help achieve pretty good results that mimic non-allergenic/aversion/normal-people food.
I still haven’t mastered the elusive brownie but we’re getting there. In the meantime I added banana bread to my list of baking accomplishments.
Oh yeah, and remember that time I told you to keep the brine from the can of chickpeas we used in the Brown Rice and Roast Chickpea Salad? Well that stuff is called aquafaba and we’re using it in this recipe. It replaces what would otherwise be 2 eggs. TRUST ME. THIS STUFF WORKS!
Mash the bananas. Mash em real good. This is only partial mashing so you can see that these are in fact, bananas.
Mix in the wet ingredients except the vinegar and mix in thoroughly. Then add the dry ingredients.
Once the rest of the ingredients are thoroughly combined, add the vinegar a stir briefly until just combined. I cooked it for about 45 minutes – until a skewer came out cleanly – you know the drill. Don’t freak out as the edges will be a bit crusty/stiff and the inside slightly sticky/gooey. Let it cool before cutting/eating and it will be perfect (I promise!).
Serve with butter or jam. YUM.
- 2 cups gluten free flour
- 2 medium bananas (over ripe work best)
- 2 tspn baking powder
- 2 tspn bi-carb soda
- 1 tablespoon vinegar
- 6 tablespoons aquafaba
- 1/2 cup dairy-free milk
- 1/4 cup coconut oil
- 1 tspn vanilla essence
- 1/4 cup packed brown sugar (optional)
- Preheat oven to 160 degrees celcius
- Mash bananas until no large chunks remain
- Add and combine milk, aquafaba, bi-carb, baking powder, vanilla, coconut oil and sugar (if using)
- Add flour a little at a time until a sticky batter is formed
- Add vinegar and stir briefly (it should bubble slightly)
- Pour into greased bread tin
- Place into oven and cook for 40-50 minutes or until browned on top and a skewer comes out clean
- When done, remove from oven and leave in tin to cool for 5-10 minutes
- Transfer to a wire rack and let cool completely before serving with jam and/or butter