Gluten Free, Vegan Banana Bread Recipe

free of gluten, dairy/casein, rice, soy, and eggs

created by carrie forbes @ www.gingerlemongirl.com

**Makes 3 "7.5 x 3.5" loaves of banana bread**

Dry Ingredients:

1 cup millet flour (5 oz., 140 grams)

1 cup sorghum flour (5 1/4 oz., 150 grams)

1 cup arrowroot starch (4 1/2 oz., 124 grams)

2 tablespoons ground flax seeds

4 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons xanthan gum

1 teaspoon ground cinnamon

Wet Ingredients:

1 1/2 cups mashed bananas (about 3-4 small bananas)

1 tablespoon Ener-G Egg Replacer + 1/4 cup warm water (or 2 eggs)

1 cup non-dairy milk (I use almond milk)

1/4 cup canola oil, melted coconut oil, or grapeseed oil

1/2 cup honey, agave nectar, or sugar

2 teaspoons vanilla extract

Optional Add-In's:

1/2 cup chopped walnuts or pecans

1/2 cup allergen free chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl whisk together all dry ingredients. In another bowl mix together all wet ingredients. Pour the wet ingredients into the dry ingredients and stir until you have a thick cake batter texture. Fold in chopped walnuts or chocolate chips if you are using them. Divide the banana bread batter into 3 (7.5 x3.5) greased loaf pans. (The batter should fill each pan about halfway full.) Add a few half pecans or walnuts to the top of your bread for decoration if you'd like. Bake in preheated oven for 25-35 minutes, or until loaves are golden brown, and a toothpick or sharp knife inserted in the middle comes out clean. Let cool on wire rack for about 30 minutes before serving. Slice with a sharp, serrated knife for the best slices.

*Also makes 18-24 muffins. Line muffin pans with paper liners and fill about half full with batter. Top each muffin with a pecan if you'd like. Bake for 17-20 minutes until the muffins are golden brown and a toothpick inserted in the middle comes out clean.

Carrie's Notes: