I wanted to share my The BEST Banana Bread. You’ll notice it is egg and dairy free (a-hem! VEGAN) but I swear that you will not notice the difference. The two versions of the recipe also avoids using refined sugars and although it recommends whole wheat flour (which is great!) I prefer to use low-gluten or gluten-free flours. Rice flour may not be the best pick but any alternative flour should do such Kamut, Quinoa, Buckwheat, Chickpea or a combo.
MAPLE SYRUP BANANA BREAD
1/2 cup 100% pure Maple syrup
1/2 cup Coconut Oil or Vegan Butter
Egg substitute for 2 eggs (2 tablespoons ground flax seed and 6 tablespoons of water, mixed)
1 teaspoons vanilla extract
3-4 very ripe bananas, smashed
2 cups gluten free or low gluten flour
1 teaspoon baking soda
Chopped nuts (as many as you like) Raisins (as many as you like)
Mix ingredients in a bowl in the order given.
Pour into a greased loaf pan.
Bake at 350 degrees F for 50-60 minutes.