Chocolate Banana Bread

Gluten-Free, Vegan, Sugar-Free and tasty? Yes, it's possible! Until reading Erin McKenna's mouthwatering recipes, I had no idea it was possible to bake without butter or eggs...but it is...and if you can believe it--it's better all around.

I love Banana Bread, and when I went gluten-free (though I don't eat that way now, I still make this) I gave up all hope of finding baked goods that didn't taste like chalk. Enter Erin's recipe. It's easy too and I'm including my non-vegan version that turned out just as good.

Babycakes Banana Bread

-2 cups Bob's Red Mill Gluten-Free Flour
-2 teaspoons baking powder
-2 teaspoons baking soda
-1 teaspoon xanthan gum
-1 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 cup coconut oil (plus more for greasing) You can use a 1/2 cup Veggie oil and it works well
-2/3 cup agave nectar  1 cup of sugar is a good substitute if you have no agave
-2/3 cup rice milk  2/3 cup cow's milk worked just as good for this
-1 teaspoon pure vanilla extract
-1 1/2 cups mashed bananas  1 cup is plenty if you are subbing sugar and cows milk
- For extra pizzaz, I added 1 cup of semi-sweet nestle chocolate morsels

**by subbing and using granulated sugar and cow's milk, you will end up with a thicker, denser bread, but just as yummy. 

I also love to put a glaze on it, so for the glaze you'll need another half of a banana, a food processor, and 2 tablespoons agave.

Preheat your oven to 325. Mine runs hot, so I put it on 300 degrees Farenheit. Grease a large bread loaf pan. Whisk together the dry ingredients first, adding the wet after. Fold in the mashed bannanas. I find I like to use only 1 cup. The extra half makes it too moist (if that's possible).

Fill the pan halfway with batter. Bake for 45 minutes until golden brown on top (if it is still not done, cover the top with tin foil and bake for another 5-10). You will know your done when you stick a toothpick in the center and it comes out clean.

Take out of the oven and set to cool, making sure to edge around the loaf with a blunt butter knife. After cool, invert pan to take out the bread. In a food processor mix the banana and agave, and then pour over the bread. Serve and enjoy!

I highly recommend Erin McKenna's cook books. The recipes within are pure gold.

Visit here to see fellow blogger Lisa's sweet treat linky party and get other ideas for fabulous sweet treats! 

Go here to see fellow blogger Amy Green's slighty indulgent sweet treats link up. 


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