Growing up, Mrs. Pickett always made the best banana bread. She passed the recipe on to her daughter and her daughter passed it on to me. Banana bread life was wonderful, until I became a vegan. When I went gluten-free, I was able to substitute with gluten-free flour and still use the recipe. But there was just no way to keep the recipe and substitute the 3 eggs it called for without totally compromising the recipe. And so this recipe was born out of the pure necessity of keeping banana bread in my life.
Now you know I am a modest gluten-free, vegan baker. That being said, I have to humbly admit here have been a few people that are neither gluten-free nor vegan and have told me this is one of the best banana breads they have ever had. What I love about it is that it is moist and not too sweet. There's no butter (not even vegan butter), no shortening, and no eggs. And it's so easy to make!
As always, start off by doing some prep work. Preheat the oven, get all your ingredients out and line your bread pan.
First make your vegan buttermilk. I'm not sure where I learned this cool trick, but it really does add some "air" to your baked goods. It's simply almond milk and apple cider vinegar. Let this sit for 5-10 minutes to start to curdle.
In a small mixing bowl, measure out all your dry ingredients. I like to aerate the mixture with a fork once they are all combined to blend, which adds additional "air" to the bread. If you are gluten-free already then you will understand by obsession with adding "air" to my baked goods. Ten years of hard, dense baked goods will do that to a girl.
Next comes the wet ingredients. In your stand-up mixer, mash your peeled bananas. No sense dirtying up another bowl and fork by doing this by hand. Make sure you are using 3 large bananas or 4 small ones. This is banana bread—the bananas need to steal the show.
Add the rest of your wet ingredients, including your vegan buttermilk mixture and mix to blend.
Now slowly add in your dry ingredients with the mixer on medium-low speed just until the dry ingredients are blended in. Toss in your nuts (optional) and you are ready to pour the batter into your bread pan.
Bake at 350 degrees for about an hour—checking at 50 minutes with a large toothpick. Remember, all ovens are different so make sure you always adjust baking time as needed.
This is going to make your house smell so amazing. Good luck waiting until it is cool before you start cutting. Hope you enjoy! xoxo
Time: 20 minutes prep, 1 hour to bake
1 3/4 c. gluten-free all purpose flour blend (I like Cup4Cup here)
1/2 c. almond meal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
Vegan buttermilk mix:
1/3 c. unsweetened almond milk + 3/4 tsp. apple cider vinegar
3 ripe large bananas, mashed
1/2 c. vegan sugar
1/2 c. vegan brown sugar
1/4. c. unsweetened apple sauce
2 tsp. vanilla extract
1/2 c. chopped walnuts, optional
Preheat oven to 350 degrees. Line a 9 inch bread pan with parchment paper.
In a small cup, mix the almond milk and vinegar and set aside to curdle for 5 minutes.
In a small bowl, mix the dry ingredients and set aside.
In a stand-up mixer, mashed your bananas. Add the rest of the wet ingredients, including the milk/vinegar mixture, just to combine. Slowly add the dry ingredients, again just until combined. Do not over mix here! Remove from mixer and stir in your chopped walnuts.
Fold into your lined bread pan and bake for an hour, adding or taking away an additional10 minutes as needed. When a toothpick comes out clean it is done. Keep in mind that oven temperatures vary and you may need 10 minutes either way for your bread to come out right. Let sit for 10 minutes on top of the stove and then pick up with the parchment paper sides and transfer onto a cooling rack.
Makes 8 slices.
Nutritional Estimations for 1 slices: Calories 342. Total Fat 8 g. Cholesterol 0 mg. Sodium 201 mg. Potassium 211 mg. Total Carbs 67 g. Fiber 3 g. Sugars 38 g. Protein 5 g. Vitamin A 1%. Vitamin C 13%. Calcium 9%. Iron 5%.