About the recipe: I tried and tested many different banana bread recipes before creating this one and what I have found is the ripeness of the bananas is of the utmost importance. The riper the bananas, the better the bread. The closer you can get them to down-right rotting the better. I have also found that Bob’s Red Mill 1 to 1 Gluten Free Baking Flour works best with this one. You can use another gluten free flour blend if you like, just make sure it contains xanthan gum.
2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour (see about the recipe above)
3 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup Earth balance vegan butter, melted
2 large eggs
1 teaspoon vanilla
2 1/3 cups very ripe bananas smashed
1/2 cup dairy free chocolate chips (optional)
Preheat oven to 350 degrees. Grease an 8 ½ x 4 ½ x 2 ½ loaf pan.
In a large bowl sift together flour, baking powder, sugar, and spices. In a small bowl combine butter and eggs. Beat well. Stir in vanilla. Add the butter mixture to the flour blend and stir to combine. Stir in bananas until just combined.
Pour batter into prepared loaf pan. Sprinkle with chocolate chips if desired. Bake for 60-65 minutes in preheated oven. Let cool in pan for 5-10 minutes before transferring to wire rack to finish cooling.