Vegan Gluten-Free Banana Brownie Bread
Thursday, March 20, 2014
Since I've started the gluten-free thing, it's been pretty fun. I guess because I like a challenge, and let's be real, getting something to be tasty and gluten free (and vegan) is a challenge. I could still do with a workshop on Icing 101 but I'm getting there. Also, I kind of feel like if it's serving those vegan, organic foodie types, then I can get away with 'rustic'.
This guy is a sneaky one. It's pretty much everything free but doesn't taste like it. Maybe it's all the chocolate or maybe it's the banana but you could fool any junk food junkie with these.
If you have an excess of verging on too-ripe bananas (if you're unsure of what that looks like see below), here is your go-to recipe!
YOU WILL NEED:
1/2 CUP COCONUT OIL
1/4 CUP SOY BUTTERMILK (see how to make it easily here)
200G DARK CHOCOLATE (MELTED)
3 VERY RIPE BANANAS
1 CUP GLUTEN FREE OATMEAL FLOUR
3/4 CUP COCONUT FLOUR
1 TSP BAKING POWDER
1/8 TSP BAKING SODA
1/2 TSP SALT
1 TBSP RAW COCONUT NECTAR (OPTIONAL)
1 TSP VANILLA EXTRACT
Pre-heat the oven to 175C or 350F.
In a food processor, combine the wet ingredients (coconut oil, soy buttermilk, melted chocolate, vanilla extract, bananas). Add the dry ingredients (oatmeal flour, coconut flour, baking powder, baking soda, salt and coconut nectar).
Line a bread or cake tin with coconut oil or parchment paper.
Pour the batter/dough and evenly spread in the tin. (It will have a tougher consistency than brownie batter so spread it in the shape you prefer).
Bake for 25-30 minutes. (When a toothpick comes out clean).