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It seems that the organic bananas have been turning very quickly recently. I buy them when they’re still green and within a couple of days they are half brown, skipping the yellow stage entirely. Audra and Eleanor both love bananas, but they can’t eat them that quickly. Or rather, I won’t let them. When Audra was starting on solids I learned the hard way what too many bananas do to a baby.

Three over-ripe bananas have been sitting on the kitchen counter for several days. I have thought several times about making banana bread, but the recipe I have always used is wheat-based and full of loathsome gluten. On several occasions I have looked online for a gluten-free banana bread recipe, but my little girls seem to have been exceptionally demanding.

One of our friends is moving to Michigan next week and there is a going away party after church on Saturday. I found out yesterday that everyone is supposed to bring snack food. With renewed purpose and a deadline I set out to find a recipe.

Currently my favourite gluten-free cooking blog is “Gluten Free Girl and the Chef.” Shauna has wonderful recipes and stories. She also has a little girl about Audra’s age. On her blog is a recipe for a chocolate banana bread. Her recipe calls for yogurt. Since I make my own yogurt it is difficult to resist the urge to cook with it.

I adapted this recipe to make an amazing egg-less banana bread with a nearly cake-like consistency. For vegan banana bread try using a non-dairy yogurt (soy, coconut, etc).

Nearly Vegan Chocolate Banana Bread (egg-less)
  4 oz teff flour (about 1 cup)
  6.5 oz brown rice flour (about 1 cup)
  5.5 oz sugar (about 3/4 cup)
  6 tablespoons cocoa powder (high quality)
  1 teaspoon baking soda
  1/2 teaspoon salt
  3 overly ripe bananas (about 1 cup)
  1/2 cup applesauce
  1/3 cup light olive oil
  1/4 cup plain yogurt
  1 teaspoon vanilla extract

Preheat oven to 350 degrees and position rack in the lower third of the oven. Grease two small loaf pans.

Combine flours, sugar, cocoa, baking soda and salt. Use a fork to break up clumps in the cocoa powder. Use a whisk to incorporate dry ingredients.

In a separate bowl mash bananas. Add applesauce, oil, yogurt, and vanilla. Mix well.

Fold wet ingredients into dry ingredients using a spatula. Batter will be lumpy. Do not over mix.

Portion batter into pans. Bake for about 45 minutes. When bread is done a toothpick inserted into the middle will come out clean. Remove from oven and allow to cool about 10 minutes. Remove from pan and place on rack to finish cooling.

Serve warm or completely cooled. Enjoy!

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August 2017
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