Vegan & Gluten Free Banana Bread

My mom makes THE BEST banana bread. Technically you could say it’s a dessert, but I’d be lying if I said we didn’t eat it with dinner and breakfast.

It took me about five attempts to recreate her banana bread recipe without gluten or dairy, but I finally did it! The chocolate chips are optional, but highly recommended. Chocolate just makes everything better.

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Vegan & Gluten Free Banana Bread

Ingredients

• 1/2 cup gluten free oat flour

• 1/2 cup brown rice flour

• 2 tbsp potato starch

• 2 tbsp arrowroot powder

• 1/4 tsp salt

• 1/2 tsp ground cinnamon

• 1 tsp baking soda

• 1/2 cup coconut oil

• 1 cup maple syrup

• 2 ripe bananas

• 1/2 cup vegan chocolate chips (optional)

Instructions

1. Preheat the oven to 350F.

2. Using an electric mixer, mix the oat flour, brown rice flour, potato starch, arrowroot powder, salt, cinnamon, and baking soda.

3. Add the shortening and maple syrup, and mix until combined.

4. Mash the bananas with a fork in a separate bowl until smooth. Add the banana to the rest of the ingredients and mix for 3-5 minutes until the batter is smooth and the shortening and bananas are completely incorporated.

5. Add the chocolate chips and mix for five seconds so they are evenly distributed in the batter.

6. Grease two small loaf pans (6 in. x 3 in.) with coconut oil or shortening.

7. Fill each loaf pan 2/3 full with batter.

8. Bake on a tray in the oven for 30 minutes, or longer if you have a larger loaf pan. The banana bread is ready when you can insert a toothpick into the middle of the loaf and it comes out clean.

9. When ready, remove from the oven and let it cool for 20 minutes in the loaf pan, then remove from the loaf pan and transfer to a plate. Slice and serve warm.