Gluten Free Vegan Chocolate Banana Bread



Spring break has started this week and with that the rainy, gloomy weather too. Its a nice time to be without any schedules and just spend time and bond with my daughter. In her own words- She hates being rushed into doing things to get ready for school. So I didn't set an elaborate plan for the week. We are just going to take each day as it comes and find fun things to do.

We have been doing lot of arts and craft. She has also been bitten by the bookworm so spends lot of time happily reading and visiting the library. We did venture out to the park and made the most of the wet sand. Out came the scooter from the storage and she has been enjoying whenever the rain gods gave us a break. Yesterday we spent the whole afternoon baking together.

I had a few sad looking bananas in the fruit bowl and my daughter had been pushing for banana bread. We made it a little festive and fun by adding chocolate chips into it.  I found the perfect recipe at The Gluten Free Goddess Blog. I have tried many of her recipes with success.

This Gluten Free Vegan Chocolate Banana Bread was soft, moist and delicious. It didn't rise much but tasted great.

We also made Gluten free Granola. I will try to post the recipe soon.
Ingredients:
  • 1 cup mashed ripe bananas- I used about 2.5 bananas
  • 1/3 cup sunflower oil
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups gluten-free flour*
  • 1/4 cup flax seed meal
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegan chocolate chips
*I make my own Gluten Free Flour, by mixing
2 cups brown rice flour
1 cup sorghum flour
1 cup potato starch
1/2 tapioca starch
2 1/2 tsp xanthum gum
This makes about 4.5 cups. You can refrigerate the rest and use for other recipes.




 
Directions:
  1. Preheat the oven to 350ºF. 
  2. Prepare the loaf pan by lightly oiling it and dusting with rice flour. Shake off the excess.
  3. Mix all the dry ingredients in a bowl.
  4. Combine the wet ingredients in another mixing bowl.
  5. Add the dry ingredients gradually into the banana mixture and stir until smooth.
  6. Add in the chocolate chips and stir to combine.
  7. Pour the batter into the prepared loaf pan and bake in the center of a preheated oven. 
  8. The original recipe asked to bake for an hour but my loaf was done in 50 minutes.
  9. Test by inserting a toothpick in the middle of the loaf. It should come out clean. 
  10. Remove the banana bread from the oven and let it cool on a wire rack.
  11. Slice into thick pieces and serve.
 
My daughter was drooling all over the loaf so had to cut it out earlier. She enjoyed the slices of chocolate banana bread with a glass of milk.

The next day too, the bread tasted great. I just zapped it in the microwave for 10-15 secs to warm it and let the chocolate chips melt a little.

You can even slice the loaf and freeze individual portions.  Mine didn't last long enough to freeze it...lol :)

Happy Baking!
Swati

Comments

Post a Comment

Popular posts from this blog

Chicken Kheema

Image
I had minced chicken meat on hand and usually i would make koftas/meatballs curry. My daughter loves fried koftas so much that once she ate almost all of them even before i had a chance to add them to the gravy. We adults had to only settle for a couple of koftas and loads of plain gravy. But today i had no time for a leisurely dinner. Racing back home from class, I only had 30 mins before dinner time. After wasting 5 more mins on deciding what to make, I finally settled for a street styled but healthy homemade Chicken Kheema. Kheema or spiced mince meat is usually made with lamb or goat meat. But you can try it with any ground meat. This recipe is made with chicken.  Vegetarians can make this with Indian cottage cheese also called as paneer. This a quick finger licking good recipe. You can also stuff it into a bun and make your own version of Indian flavored sloppy joes.  Ingredients: 1/2 pound mince chicken 1 large onion diced finely 1 tomato chopped 2-3 cloves of garlic gr
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more