THE WORLD’S BEST BANANA BREAD – Gluten Free Version

One of the blogs I follow is My Plant Based Family.  I have enjoyed watching Holly’s blog develop and appreciate the fact that after suffering from health issues she and her husband decided to transition their family to a plant-based diet.  She has been open and honest about the diet challenges that she has faced with her older children (her younger children adapted easier to the lifestyle change), which I am sure is something others are going through as they try to make the transition in their own homes.

My birthday is at the beginning of November and after celebrating with a nice meal (we enjoyed Mexican food), we came back to our house and enjoyed a gluten-free version of Holly’s World’s Best Banana Bread.  Reading through the ingredients in her original recipe, I felt confident that I could make a GF version and it turned out beautifully.

This has become a staple in our household.

INGREDIENTS

* VARIATION – add 1/4 cup cocoa powder and 1-2 Tbs more nut-based milk

METHOD

1. Preheat oven to 350°.
2. In a large mixing bowl add 1 cup applesauce and SugarLeaf. Mix with wooden spoon.
3. Add the bananas, plant milk and vanilla then mix well.
4. Add baking soda, salt, xanthan gum, and flour to a separate bowl and whisk (If using cocoa powder, add it here).
5. Ad the dry ingredients to the wet and mix well to incorporate.
6. Add optional nuts and/or chocolate chips.
7. Pour into a sprayed bundt pan.
8. Cook for approx. 22-25 minutes until a tooth pick comes out clean.
9. Allow the pan to cool for 5 minutes
10. Turn the cake out onto a cooling rack to continue cooling
11. Once cooled, leave on a covered cake plate overnight.

The cake tastes the best if you allow it to cool completely and then sit under a cake dome overnight (I know it is REALLY hard to wait), but Holly was SO right…If you leave it overnight the texture is infinitely better.

Thanks for the birthday cake inspiration Holly!

For a printable version of this recipe click HERE.