Banana bread is a recipe that’s easy to follow — even for new bakers and the gluten-free version doesn’t require any fancy techniques to be learned first. I haven’t met anyone who doesn’t love this sweet loaf and with this slight twist, it make it even more enjoyable.
The bite sized bits are perfect for breakfast, snacking, or putting in your kid’s school lunches. Check out the recipe below!
- 2 cups soy flour
- 1 cup potato starch
- 1/2 cup rice flour
- 1 tsp xanthan gum
- 2 tsp baking soda
- 2 1/2 tsp cream of tartar
- 1 1/3 cups sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 2/3 cups vegan butter (room temperature is better)
- 4 eggs
- 2 cups smashed bananas (very ripe)
- 1 cup chopped walnuts/chocolate chips (*optional)
- Preheat oven to 350 degrees and place paper wraps into mini cupcake pan
- In a large bowl, combine soy flour, potato starch, rice flour, xanthan gum, baking soda, cream of tarter, salt, and sugar (dry ingredients)
- In a separate bowl, mix butter, eggs, vanilla extract, and bananas until well combined. Stir into the dry ingredients until they’re well blended.
- Scoop batter into the cupcake wraps and place in the pre-heated oven for 25-30 minutes or until done (if you’re not sure, stick a tooth pick in the centre of one muffin, if it comes out clean, they’re done)
Serve warm with a little bit of vegan butter and you’re in happy-land!