Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
This banana bread is so good, no one will believe it’s gluten-free. You can also add pecans or walnuts to the recipe, if you’re feeling a little nutty. The cake freezes really well too.
- 1 1/4 cups GF oat flour
- 1/2 cup sorghum flour
- 1/4 cup potato starch
- 1 tablespoon ground flax meal (preferably golden)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 2/3 cup packed brown sugar (not packed)
- 1/3 cup canola oil
- 1 cup pureed ripe bananas (about 2 large or 3 medium bananas)
- 1/4 cup vanilla or plain soy yogurt
- 1 tablespoon pure vanilla extract
- 1/2 cup soymilk
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350°F. Line a 9 by 5-inch metal loaf pan with parchment paper and grease really well with vegetable shortening.
- In a medium bowl, combine the oat flour, sorghum flour, potato starch, flax meal, baking powder, baking soda, xanthan gum and salt, mixing well.
- In a large bowl, whisk together the brown sugar, canola oil, pureed banana, yogurt and vanilla, whisking until smooth. Add the flour mixture and the soymilk, whisking just until mixed. Stir in the chocolate chips.
- Scoop the batter into the prepared pan and bake in the preheated oven for 60 minutes, or until cake is puffed in center and firm to the touch, and a tester inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, and remove to a rack to cool completely.
- Sidebar: Don’t forget to measure the banana in a liquid measuring cup after pureeing. This way you’ll get a more accurate measure and your cake will come out beautifully. This cake freezes really well.
Copyright © 2011 Julie Hasson