First, let me say that this gluten and lactose free banana bread is pure heaven. It’s no secret that I have a sweet tooth but I am also a very health conscious gal. In addition to this, I have some sensativities to gluten and lactose. I’m not intolerant but let’s just say my tummy feels better when I avoid these two components that are in many desserts.
I used to love baking any old decadent dessert but this year, I decided to make some of my sweet treats a little healthier. Not to say that they are necessarily low-calorie, but at least they are made with ingredients that are better for you than the usual white sugar, white flour and butter. Enter Baby Cakes, a gluten-free, vegan, kosher bakery that started in New York city and now have locations in Los Angeles and Orlando. As soon as I discored this company, I was hooked. Of course, I had to purchase their two books Baby Cakes and Baby Cakes covers the classics.
Now, if you have always made traditional desserts, you will have to buy some specific ingredients to make Baby Cakes desserts. Ingredients such as xanthan gum, gluten free flour, different oils, etc. For me, it was worth it because I knew that I would make these types of desserts for a long time to come. One of my favourite Baby Cakes recipes is their gluten and lactose free banana bread. The ingredients are easy to find and the recipe is easy to make. Plus, isn’t banana bread one of those nice, comforting desserts to have on a day when you are feeling a little blue? It’s sweet but not too sweet and the texture is moist and soft. In fact, I think I am going to have a piece right now! Enjoy! ;)
Gluten and lactose free banana bread:
2 cups Bob’s Red Mill gluten-free all-purpose flour (you can find this at most mainstream supermarkets now like IGA and Métro or your at local health food store)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut oil, plus more for pan
2/3 cup agave nectar
2/3 cup rice milk
1 teaspoon pure vanilla extract
1 1/2 cups mashed ripe bananas
Preheat the oven to 325°F. Lightly grease a 7 x 4 x 3-inch loaf pan with the coconut oil (I used a pan of a different size and it still turned out okay)
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add 1/2 cup oil and the agave nectar, rice milk, and vanilla to the dry ingredients. Stir until the batter is smooth. Using a plastic spatula, gently fold in the bananas until they are evenly distributed throughout the batter.
Fill the preared pan halfway with the batter. Now, in the book they refer to another page to see how to use the rest of the batter but I just filled another pan to make two batches. Bake banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes. This is to allow an even bake and create a lovely golden colour across the entire top portion of the bread. the finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Let the banana bread stand in the pan for 20 minutes. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the bread onto another cutting board. Either cut and serve warm, or wait until completely cool before storing. Cover the uncut banana bread with plastic wrap and store at room temperature for up to 3 days.
If you have any amazing gluten and/or lactose free dessert recipes, please share them below!