You can imagine how happy I was when I received my copy of BabyCakes NYC bakery's cookbook in the mail. Always up for a food challenge, I ran to my nearest healthfood store and stocked up on all the necessary ingredients to make use of the 6 brown bananas that had been sitting on my counter for 3 weeks.
Erin McKenna, owner and creator of BabyCakes really knows her stuff. This is the best banana bread I have ever tasted, gluten free or otherwise. It's delicious!
2 c Bob's Red Mill Gluten-Free All-Purpose Baking Flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp ground cinnamon
1/2 c coconut oil, and more for the pan
2/3 c agave nectar
2/3 c rice milk
1 tsp pure vanilla extract
6 medium bananas, peeled & mashed.
Preheat the oven to 325 degrees. Lightly grease a loaf pan with the remaining coconut oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, and cinnamon. Add1/2 c oil and agave nectar, rice milk and vanilla to the dry ingredients. Stir until the batter is smooth. Gently fold in bananas until they are evenly distributed throughout the batter.
Pour the batter into the prepared pan. Bake for 35 minutes, or until an inserted toothpick comes out clean. The finished loaf will be a nice golden brown.
Cover with plastic wrap, and store at room temperature for up to 3 days, but trust me, it will never last that long!
*recipe courtesy of Erin McKenna and BabyCakes nyc bakery.
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