Gluten-free baking can be challenging but adding egg replacers can be downright frightening. Don’t worry with a little practice and patience baking does it get easier. My pro tip is that I never make my own mix of flours, maybe someday I will. But for now, with little ones underfoot, I really enjoy the simplicity of buying flour mixtures that are pre-made and not worrying about if my recipe is going to turn out or not. Lately, I have been absolutely loving Bob’s Red Mill Gluten-Free Baking Flour. It’s light, airy and finer in texture than their All-Purpose flour. It also doesn’t seem to have a strong taste which for me is important.
I want the flavors that I add to the flour to be the source of flavor and the flour itself. Speaking of flavors – has anyone else started indulging in pumpkin flavors? I just bought several cans of pumpkin and I can not wait to start playing with some new recipes. However, for us, the go-to flavor has been B-A-N-A-N-A. My son, Landen’s LOVES bananas. He calls them “yellow nas.” I think it’s hilarious how much he loves them because when he was a baby he would have absolutely nothing to do with them. Now, he could eat them by the bunch full if I let him. I buy bananas every week for my little guy so it’s no wonder that this gluten-free vegan banana bread is also his favorite.
Thick moist banana bread that is sweetened with coconut sugar, bananas, and XXXXX. This is also one of the few recipes that I use egg replacer so this recipe is 100% vegan.
How to use egg replacer
Okay, if you are familiar with vegan baking than you already know that there are several options for great egg replacements. Applesauce, avocado, sweet potato, bananas, flax, and chia seeds are all really great options that you can use when baking to bind your food. For me, I would that applesauce which is typically my go-to for vegan baking just made this recipe too moist. It still tasted good but my loaf of gluten-free vegan banana bread wasn’t very sturdy.
Instead, I found that using Ener-G Egg replacer did the trick. What is Ener-G egg replacement? It’s essentially a blend of starch, flour, and guar gum that helps bind and rise flours when baking. Ener-G egg replacer acts like an egg and it’s hundred percent vegan which makes it a great option to use. Plus, it’s super easy to use. You measure out what you need then add warm water and mix until smooth. There’s no wait time when you use Ener-G egg replacer like there is when you use chia seeds or flax seeds.
The other benefits of using Ener-G egg replacer is that it’s low in cost compared to using chia seeds or flax seed meal. Ener-G’s long shelf life makes it easier to use up before it expires, so you don’t have to worry about using the egg replacer all at once.
Thankfully this recipe was a HOME RUN the first time I made it which rarely happens when I bake. 🙂 I firmly believe the smell of baked bread floating through the air is one of the best smells. My hubby must agree because the smell of fresh bread always brings him up from his man cave with the intention of devouring warm thick slices of banana bread.
Gluten-free Vegan Banana Bread
Author: Allison Kuslikis
-3 mushy brown bananas
-1 1/2 cup gluten-free oats
-1 1/2 cup all-purpose gluten-free flour (I used, Bob's Red Mill Baking Flour)
-3/4 cup flax milk or sub for another dairy-free milk
-3/4 cup coconut sugar
-1/4 cup coconut oil melted
-1 tbsp. baking powder
-1 tsp. sea salt
-1 tsp. ground cinnamon
-1/2 tsp. pure vanilla extract
Preheat oven to 350 and grease bread pan.
In a large mixing bowl, add all your dry ingredients: flour, oats, cinnamon, baking powder and sugar and mix well.
Next, add in ripe bananas, vanilla, flax milk, and melted coconut oil.
Pour banana bread mixture into a greased bread pan. Sprinkle top of bread with additional cinnamon and gluten-free oats and place in oven to bake.
Bake for 50 minutes or until fork clean in the center and lightly golden.
Let bread completely cool before cutting to prevent the bread crumbling.
Serving Size: 1 slice
Calories per serving: 300.73 kcal
Fat per serving: 8.43 g
Saturated fat per serving: 5.38 g
Carbs per serving: 53.46 g
Protein per serving: 6.88 g
Fiber per serving: 5.48 g
Sugar per serving: 20.05 g
Cholesterol per serving: 1.83 mg
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
Love baking? Check out this 14 Must-Have Gluten-Free & Dairy-Free Muffin Recipes here.