Michelle wasn't feel that great this week so to cheer her up and try to cure her sickness, I made some homemade banana bread! It was gluten free though not vegan. You could easily sub out the butter with coconut butter and the eggs for other binding ingredients. Now a days, it's so easy to change up recipes to work for your eating habits.
1 cup of cane sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1/4 cup of milk
1 tablespoon ground cinnamon
2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Chocolate Chips & Walnuts (optional)
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. If you chose to add the chocolate chips and walnuts, fold them into the batter now.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.