I don't bake very much, because then I would eat all the damned baking and then, of course, I would suffer Regrets.
I can't eat too much gluten these days, so the rare day that I want to do some baking, it's even more of a challenge.
But, I eat a lot of bananas- so naturally, sometimes there will be a few rebels who overripen before I get to them and the only reasonable thing to do at this point is to make delicious banana bread. But of course I would like it to be healthy, so whats a girl to do?
Here's whatcha do.
preheat the oven to 350.
give a quick spritz of cooking spray to your loaf pan.
assemble:
- 3-4 overripe bananas. very over ripe; you want them good and mushy because that's when they're the sweetest. SCIENCE!
- 2 T of molasses.
- 1/4 cup unsweetened apple sauce
- 1/4 cup of pure pumpkin puree (you can use a full 1/2 cup of pumpkin and it will turn out just fine, I promise).
- 1/2 cup of sugar
- 1 cup rice flour
- 1 cup coconut flour
- 1 tsp of cinnamon or more (I use way more, I love cinnamon)
- 1/2 tsp of nutmeg (it's super easy to use too much nutmeg accidentally, be gentle!)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla essence if desired.
- 2 T of chocolate chips or raisins or nuts or whatever you'd like!
put the bananas into a big bowl and mash really well. Add the molasses, apple sauce and pumpkin and stir to completely blend, and the vanilla essence if you're using it. Add the sugar and mix thoroughly, then add whatever fun extras will be in your dough (if any).
sprinkle in the salt, baking soda and spices and make sure they mix in evenly, then sift in the flours.
You'll have a dough, more than a batter- it'll be quite firm. you can add a bit more apple sauce if you'd like it to be more liquid-y, but only a wee bit.
press the dough into your loaf pan- I compress if with a fork to make sure it's evenly in there, with no air bubbles or corners missing at the bottom or whatnot.
bake for 40 mins at 350- test with a toothpick to make sure it's done all the way through before removing, as every oven is slightly different.
drop out of the loaf pan onto a plate or cooling rack and enjoy!
NOW- because this has no gluten in it, it bakes differently from a gluten-y loaf. For one thing, it won't rise. Don't expect it to. Gluten free vegan baked goods are generally more dense than their mainstream counterparts, but it's just concentrated deliciousness! It's a little crumbly because there is NO OIL OR FAT in it (besides what is naturally occurring in the ingredients) but it is deliciously moist, banana-y, and with a good texture. It's omnivore approved in this house and doesn't taste like it's healthy so it's a great treat!
and you won't suffer Regrets for having it for breakfast, either.
