Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more if you would like as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Fluffy Banana Bread
The fluffiest gluten-free and dairy-free banana bread so good, you may not want to share.
1/2cupNon-dairy milkYou may need more or less depending upon the type of vegan protein powder you use
Preheat the oven to 350 and spray a loaf pan with non-stick spray.
Mash the bananas and add them into a large bowl with all of the wet ingredients. Mix them until they are thoroughly combined.
Add all dry ingredients, except the chocolate chips, and mix until the batter is thick and there are no lumps in the batter. The batter may need more thickens. If the batter is too watery, add more coconut flour, if it is too thick slowly add in more non-dairy milk by the Tablespoon.
Mix in 2/3 of the vegan chocolate chips, reserving the remaining 1/3 to sprinkle the top.
Bake the banana bread for 40-45 minutes. Watch this carefully as the time will vary based on the protein powder used. Take a toothpick and put it through the batter. If the toothpick comes out clean it is done, if not put the banana bread back in for another 5-8 minutes, and use the toothpick to check the banana bread again.
When the banana bread is baked all the way through let it cool for 10-15 minutes and then slice into 9 thick and fluffy slices.
Nutritional Information: 9F/40C/11P = 285 calories per thick slice