I have always loved banana bread. In fact, I made it several times for my husband before going gluten free.
Side Note: I was a master at banana bread, you see. It was indeed emotional to go gluten free and have to relearn the art.
Back to the story.
I remember I use to love to serve it with vegan butter slathered on each warm slice – so good! Banana bread is just perfect warm and buttery.
This whole banana bread deja vu made me start thinking last week of what I wanted to bake next in my gluten free kitchen. Ding! There it was. Banana bread muffins!
Sweet was the thought.
So you are definitely in for a treat!
Here is a really nice egg-free, dairy free, soy free, and gluten free banana bread muffin recipe that I made for a dinner social the other day.
I am not sure if you can use this same recipe for regular banana bread (I have not tried that yet), but it works beautifully for these muffins. They were so soft!
- (a) Wet Bowl Ingredients:
- ½ cup coconut almond milk + 1 tbsp apple cider vinegar (ACV)
- 1 cup very ripe mashed bananas
- ½ cup cane sugar
- ½ cup vegan butter, melted
- ¼ cup light brown sugar
- 2 tbsp apple sauce
- ½ tsp vanilla extract
- (b) Dry Bowl Ingredients:
- 1½ cups gluten free all purpose flour
- ½ tsp xanthan gum (if not in AP mix)
- 1 tsp ground cinnamon
- 1-1/2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ⅓ cup walnut pieces
- Preheat the oven to 350 degrees Fahrenheit.
- In a cup mix together the coconut almond milk + ACV, and set aside for 5 minutes.
- Then, in a large mixing bowl, mash the very ripe bananas and add all wet bowl ingredients.
- Next, in a separate bowl, whisk together the dry bowl ingredients.
- Once everything is mixed, add the wet ingredient bowl to the dry and mix. Avoid over-mixing.
- After the batter is smooth lightly oil a silicon muffin pan, and evenly distribute muffin batter between the sections of the pan, filling up each section.
- Next, add some extra walnut pieces to the top of each muffin, and place in the oven to bake 25 minutes, more or less until golden brown.
- Test with a toothpick in the center, to indicate readiness.
- Once ready, remove from oven and allow muffins to cool in the muffin pan before removing them.