Quarantine recipe - GF & Vegan Banana bread

Hi everyone, I hope you are all doing well!! From my blog from last week, I thought it would be fitting to share with you one of my vegan friendly recipes for my gluten free and vegan banana bread.

This recipe is super easy to follow and does not require any fancy equipment, all you will need is a wooden spoon, 2 bowls, a measuring scale, spoons and cups, and a greased and lined loaf tin.

INGREDIENTS

3 Super Ripe bananas

240mls (1 cup of non-diary milk) - my preference is soya milk

1 1/2 teaspoons of apple cider vinegar

60mls (1/4 cup of oil) - my preference is vegetable or sunflower

256g Gluten Free self raising flour - my preference is Doves brand

1/4 teaspoon of xanthan gum

1 teaspoon Cinnamon powder - optional

1/2 teaspoon of Ginger - optional

20g Coconut sugar

METHOD:

Preheat oven to 170'C.

In a bowl, mash your bananas and mix the spices together.

Then add your oil, apple cider vinegar and diary free milk, mix well and set aside.

In a separate bowl, add your GF flour and coconut sugar together - mix well and then add this to the mashed banana.

Grease your loaf tin with vegan spread or oil and line with parchment paper, bake at 170'C for about 45 minutes or until your skewer comes out clean.

TIPS:

The riper the banana, the better they will be in this recipe.

Ensure all your ingredients are at room temperature - this will make mixing them that much easier.

If you wanted to jazz up this already delicious banana bread, you can add dried fruits, nuts or even vegan chocolate to the mixture before baking it.

If you do not have coconut sugar, you can use brown sugar instead.

Bread will keep for 3 days.

If you make and upload your creation to social media, be sure yo hashtag me at #stlbakes

All the best, stay safe and happy baking!!

Dandee