vegan, gluten-free, soy-free
Ingredients
8 tablespoons softened coconut oil (or use a preferred butter)
1/2 cup palm sugar plus an additional 1/4 cup to taste
2 teaspoons vanilaa
4-5 very ripe bananas or about 1 1/4 to 1 1/2 cup mashed banana
1 teaspoon lemon juice
3/4 cup sorghum or gluten-free oat flour
1/2 toasted quinoa flour, brown rice flour, or sorghum flour
1/2 cup tapioca starch
(or omit the above flours and substitute 2 cups whole wheat pastry flour)
3 Tablespoons flax meal or 2 Tbsp chia meal
1 tsp baking soda
1 teaspoon salt
Optional add-ins: chopped nuts, unsweeted, grated coconut, chocolate chips
Preheat oven to 350 degrees. Grease a loaf pan or several mini pans. Beat the coconut oil or butter and sugars until smooth. Beat in the bananas, vanilla, and lemon juice. Whisk the dry ingredients together and mix into the banana mixture until smooth. Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl into the pan. Add a bit more flour if needed. Pour into prepared pans, bake until golden brown and knife inserted into the middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan, or 18 – 20 minutes for muffins.
