About one year ago, I published a gluten-free and dairy-free recipe for banana bread that has been astonishingly popular here at the Book of Yum. To date it has 42 comments, indicating to me that we are a community that definitely appreciates a good, easy quick bread. It was a very tasty recipe, and served me well in the early days when I only had to be dairy-free to breastfeed Baby Yum. Unfortunately it turned out that she was not only sensitive to dairy but to eggs as well, so I soon needed a new recipe. I found that while egg replacer has its uses, it yielded a somewhat gummy quick bread and so I was stymied for a time until I discovered the joys of flax seed as an egg replacer. To my delight, when you thoroughly process ground flax seed with water (in a blender or small food processor) it acts very much like eggs in a recipe. However, unlike the original, I find it useful to add some xanthan gum to compensate for any additional “crumbliness” resulting from the lack of egg. This is a delicious recipe and made for a delicious breakfast this morning basted with some soy-free earth balance margarine. Yum! I added lemon essence which gives this banana bread a little something special and decreased the sugar for those who want less of a sugar buzz with their morning coffee. If you are a traditionalist, you can add up to an additional 1/4 cup of sugar and replace the lemon with more vanilla. I added some teff flour for whole grain goodness and replaced rice with sorghum. You could easily substitute two cups of your favorite gluten-free flour blend for the flours that I used. You could also just use more sorghum instead of teff if you prefer. I think this recipe is something special. Heavy, gummy vegan bricks begone- this recipe is light, fluffy and fruity and I don’t think you’ll miss the eggs or dairy! If you try it, tell me about it in the comments!
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Gluten Free Vegan Sorghum Banana Bread Recipe
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Ingredients
1 cup sorghum flour
1/2 cup potato starch (may sub tapioca or arrowroot starch) 1/4 cup teff flour 1/4 cup arrowroot starch (may sub tapioca starch) 1 1/2 tsp xanthan gum 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2 tbsp ground flax seed + 1/2 cup water, processed in blender or food processor until they form an eggy goo 1 1/2 cups mashed, ripe bananas (3 or 4) 1/4 cup brown sugar 1/2 cup sugar 1 1/2 tsp vanilla 1/2 tsp lemon essence 1/2 cup canola oil
Directions
Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with palm shortening and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add flax gel, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!
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