Vegan and Gluten-Free Banana Bread

Yesterday, my 3 year old was watching Daniel Tiger and they made banana bread together. As they finished singing a song about baking a “Love Cake”, Gregory turned to me and said, “I wanna bake Dadda a Love Cake.”

How can you say no to that, right? So I pulled up Anna’s recipe and made a few tweaks. I switched out brown rice flour, because I was out of almond flour. I used almond milk instead of coconut, and honey instead of maple syrup. I’m into coconut sugar lately, mainly because it’s not as sweet but still gets the job done without spiking my blood sugar levels! Win!

Ingredients:

1 cup brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/3 cup coconut oil
1/4 cup almond milk
1/4 cup coconut sugar
1/4 cup honey
1 teaspoon vanilla

Directions:

1. Combine the first 6 ingredients in a separate bowl. I put the bowl on a low stool so that my 3 year old could stir 🙂

2. Mash the bananas in a separate bowl.

3. Combine the last 4 ingredients in a mixer. Slowly stir in the banana chunks, stir until smooth.

4. Heat the coconut oil in a small saucepan until melted, then add it in.

5. Slowly mix in the dry ingredients, stir until smooth.

6. Spread mixture into a pan greased with coconut oil.

Let me say, this banana bread tastes like dessert with hardly ANY of the glycemic side effects. (especially if you use almond flour instead!). But when my 3 year old presented this to his Dad, singing “I baked you a LO-VE cake!”, it tasted pretty darn sweet.

A perfect dessert, if you ask me.