Making banana bread requires me to channel my inner hippie mama. She’s wearing an apron that’s covered in both flour and oil paint, and she’s still got dirt under her nails from the vegetable garden. She’s probably going to bake this bread and then sit outside on the porch eating a slice while she reads Siddhartha and listens to the birds. I love this hippie mama so long as she only comes out at times like these to help me bake bread, and doesn’t try to make decisions about how I dress or whether or not I should grow my hair long.
1 3/4 cups Bob’s Red Mill gluten-free baking mix
1/4 cup coconut flour
1/2 cup blonde coconut palm sugar, OR 1/2 cup agave nectar (in with the wet ingredients) if you don’t have the palm sugar on hand
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts, if you like that sort of thing
Flax seed egg replacer equivalent to 2 eggs:
2 Tbs ground flax seeds
6 Tbs water
Simmer flax seeds and water in a saucepan until thick, egg-like consistency has been reached.
Let the mixture cool before you add it to the dough
3 mashed ripe bananas
1/2 cup maple syrup
1/2 cup agave nectar (if you didn’t have the palm sugar)
1/2 cup canola oil
1/4 tsp vanilla
Preheat the oven to 350. Grease a medium-sized bread pan with Earth Balance and set aside.
Prepare the flax seed mixture first so it has time to cool.
Combine all of the dry ingredients in a large bowl and set aside.
In a separate bowl, mix the rest of the ingredients together with a hand beater or a mixer, and then fold the wet mixture into the dry mixture.
Pour the batter into your bread pan and bake for an hour or until a toothpick comes out clean.
Cool for a few minutes before removing from pan, and then cool the rest of the way on a wire rack if you have one, and on a plate if you don’t. This bread is best if you wait til it’s almost fully cool to eat it, or lightly toasted/warmed at 200 degrees in the oven the next day (if you haven’t eaten it all already).