Banana Bread {gluten, dairy and egg-free}

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I love banana bread!  As a child, I remember my dad making it for me.  But his version, as good as it was, was made from a box mix and was more like a dessert bread.  This gluten, dairy and egg-free version is meant to be hearty and healthy - something you'll feel good about eating for breakfast or for an afternoon snack.  If you're looking for a lighter, sweeter bread this may not satisfy, but this one has a higher whole grain content and a  lower sugar content.  The sweetness comes straight from the bananas and we all know the sweetest banana bread bananas are those darkening, mushy ones you'd never just peel and eat. 

My family enjoys this for breakfast - great with some dairy-free butter smeared on top of a nice, thick slice. Sometimes I make two loaves at a time. I slice up the second loaf, wrap it in foil and/or a freezer bag and freeze it. The slices toast up great - straight from freezer to toaster - for a quick and hearty breakfast.

Banana Bread {gluten, dairy and egg-free}

1 cup sorghum flour

½ cup potato starch or tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ cups banana, mashed (about 3 large bananas)
½ cup brown sugar
⅓ cup oil
1 TBSP vanilla
2 TBSP flaxseed meal mixed with ⅓ cup water
½ cup walnuts, chopped (optional)

Step 1:  In mixing bowl, whisk together dry ingredients (sorghum flour, potato starch, xanthan gun, baking powder, baking soda, and salt). 

Step 2:  In a large mixing bowl, combine wet ingredients (mashed banana, brown sugar, oil, vanilla, flaxseed/water mixture).

Step 3:  Using a stand mixer or electric hand mixer, combine dry ingredients into wet mixture.  Combine till thoroughly mixed.  If adding walnuts, now’s the time.

Step 4:  Pour batter into loaf pan and bake at 350 for about 50 minutes, or until edges pull away from pan and cake tester comes out clean. 

FREEZER NOTE:  Make an extra loaf, slice it and freeze.  For a quick breakfast, put frozen slices in toaster and voila! – breakfast is ready!

This post is being shared at Allergy Free Wednesday.