Banana bread

Once again, I'm sharing a recipe I've worked with (GF) for years. It has passed every test among gluten-lovers alike. It is also dairy-free & see below for the vegan version.

Recipe for 1/2 package, makes one loaf 9 x 5”

Ingredients

• 250 g Pancake & Baking Mix or 1/2 pack

• 3 large very ripe bananas ( 350-375g)

• 1/3 cup oil 

• 1 large egg, room temperature ** see notes for egg-free option”

• 1/2 cup (110 g) packed brown sugar 

• 1/4 cup white sugar

• 1 tsp pure vanilla extract & 1/4 tsp salt (optional)
  

• 1/2 tsp baking soda (optional) for some extra lightness

• Optional add-ins:

• 1 tsp cinnamon

• 1/2 cup chocolate chips and/or walnuts

*the mix already contains a little sugar but I enhance & moisten it with brown sugar. Don’t miss out on it. I like to use very ripe bananas lend for added natural sweetness & moisture also.) 

**egg-free option: For 1 loaf. Use 1/2 tsp soda, 1 Tbsp vinegar & ensure you have at least 375 g banana. I do not recommend chia/flax eggs here but a commercial egg replacer here such as Bob’s Red Mill works great.

Directions

1. Optional TIP. Before the usual step 1 - Preheat the oven, here’s a tip. Mix batter & let rest in loaf pan or muffin liners for 20-30 minutes. It allows for better hydration of the flour.

2. Preheat the oven to 350°F, if not using optional tip.

3. Mash the bananas in a large bowl, add the oil. Now add the very well beaten egg if using. (Tip: Whisk the egg well to give extra lightness to the bread.)

4. Stir in the sugar to the wet ingredients to dissolve a little in the wet mix. Add vanilla. Add in the flour and mix well until combined and no dry patches remain. Add in extras at this point if using. 

5. Pour the batter into a buttered or parchment lined loaf pan

6. Bake for 45-55 minutes depending on your loaf pan. Tip: if browning too much after 30 minutes cover with a piece of parchment. Insert a toothpick to check for doneness.