PREP TIME:
15 MINUTES
COOK TIME:
40 – 45 MINUTES
TOTAL TIME:
60 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 10-12 Servings
*Makes 2 loaves – I used 2 different sizes (cooks more evenly when done this way – and lasts longer 😊)
– 1 6X9 loaf pan and 1 4X8 loaf pan
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Ingredients:
- 1 Cup Cassava Flour
- 1 Cup Gluten Free Flour Mix (recommended King Arthur or Cup 4 Cup)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup Coconut Sugar
- 2 Teaspoon Cinnamon
- ½ Cup Vegan Butter – Melted (plus more for greasing muffin pan)
- 2 TBSP Organic Canola Oil
- 5-6 Ripe Bananas Mashed (smooth as possible texture)
- *Optional: Add 7th Banana – chopped into small pieces
- 2 Large Eggs
- 1 ½ Teaspoon Pure Vanilla Extract
- 3/4 Cup Vegan Mini Chocolate Chips (recommend Guittard or Enjoy Life)
Instructions:
- Preheat oven to 350 degrees.
- Grease both loaf pans with vegan butter.
- In medium mixing bowl, add dry ingredients – all flours / baking soda / salt / sugar / cinnamon and whisk together. Set aside.
- In large mixing bowl, mash up bananas until smooth. Add eggs, vanilla, canola oil and cooled/melted butter (and optional chopped up banana). Mix with rubber spatula until combined.
- Add dry ingredients and mix with rubber spatula until completely combined. Don’t overmix.
- Blend in chocolate chips.
- Pour batter into both pans – distributing evenly. Tap on counter so settles and make sure batter evenly distributed.
- Bake 40-45 minutes. Use toothpick to test if done. Toothpick should have some clumps but not wet before removing from oven.
*Try and use all organic ingredients if possible.