One of the hardest gluten-egg-dairy free things for me to bake is bread. My breads with xanthum gum mixes come out … strange…too stretchy…. can’t bake, won’t bake… if you’ve had it happen to you, you know what I mean. Also, I don’t like the taste of the xanthum gum free mixes I’ve tried (I’m looking at you, pea protein).
After some trial and error- and throwing bread away- I have found a flour mix that results in sturdy, moist breakfast bread. Before now, I’ve only used it for blueberries, but I decided to try with bananas. Since fall is almost upon us, I hope to try pumpkin bread next.
This is actually the third try with this flour mixture. The first time, I took my blueberry bread recipe and simply subbed the applesauce with mashed banana. The resulting bread was delicious (and tasted great with vegan butter), but was not banana-y at all. Second round, I used white wine vinegar. Never doing that again.
Anyway, if this recipe looks familiar, it’s because it it the blueberry bread recipe doubled with just a couple ingredient changes- no flax seed or applesauce.
Be sure to check the notes at the bottom of this post (after the recipe) for tips and suggestions. Happy baking!
- Oven temp: 350
- Baking time: 40-50
- Prep time: 20 min.
- Serves: 1 9×13 loaf easily cut into 32 squares
- 1 c. Brown Rice flour
- 2 c. Sweet Sorghum flour
- 2 c. White Rice flour
- 2/3 c. Coconut sugar
- 2/3 c. Cane sugar
- 8 tsp. Arrowroot flour/starch
- 2 tsp. Xanthum gum
- 4 tsp. Baking powder
- 2 tsp. Baking soda
- 2 tsp. Salt
- 2 tsp. Cinnamon
Whisk the dry ingredients together and add:
- 2 tsp. Vanilla extract
- 4 tsp. Apple cider vinegar
- 3 c. Mashed ripe bananas (I used 6 medium bananas)
- 2 Coconut milk
Grease an 9×13 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)
Bake in preheated 350 F oven for 40-50 min. The bread will be sturdy and start to crack across the top when done.
- To make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.
- The batter will not be pourable, but should be spreadable. Feel free to add dashes of milk/creamer if need to achieve this consistency.
Enjoy this delicious, moist, banana-y breakfast treat!