Banana bread is a staple at holiday dinners in my house. My mom has perfected her recipe over many years but it’s definitely not suitable for vegans. It took me about five attempts to recreate her recipe for my needs, but I finally did it and it was taste-tester approved at Thanksgiving dinner! You can eat this banana bread for breakfast, or maybe with some dairy free ice cream for dessert…
1/2 cup gluten free oat flour
1/2 cup brown rice flour
2 tbsp potato starch
2 tbsp arrowroot powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 cup vegan shortening (I use Nutiva)
1 cup maple syrup
2 ripe bananas
1/2 cup vegan chocolate chips (optional)
Preheat the oven to 350F.
Using an electric mixer, mix the oat flour, brown rice flour, potato starch, arrowroot powder, salt, cinnamon, and baking soda. Add the shortening and maple syrup, and mix until combined. Mash the bananas with a fork in a separate bowl until smooth. Add the banana to the rest of the ingredients and mix for 3-5 minutes until the batter is smooth and the shortening and bananas are completely incorporated. Add the chocolate chips and mix for five seconds so they are evenly distributed in the batter.
Grease two small loaf pans (6 in. x 3 in.) with coconut oil or shortening. Fill each loaf pan 2/3 full with batter. Bake on a tray in the oven for 30 minutes, or longer if you have a larger loaf pan. The banana bread is ready when you can insert a toothpick into the middle of the loaf and it comes out clean.
When ready, remove from the oven and let it cool for 20 minutes in the loaf pan, then remove from the loaf pan and transfer to a plate. Slice and serve warm.