My “infamous” gluten free vegan banana bread. I get asked way to much to make this, but that doesn’t make it any less delicious.
4 Ripe Bananas, mashed
¼ cup oil, (I used coconut, melted)
½ cup of Agave Nectar (I used light)
1 ½ cup of bob red mills gluten free flour mix
½ tsp of xanthan gum (it will probably work without)
½ tsp of baking soda
½ milled flax seed (I used golden milled flax seed)
1 tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 tbsp molasses
Preheat oven to 350. Mix all dry ingredients first, and then mix bananas, and other wet ingredients (if you measure out oil first, when you pour out the agave it will all slide cleanly out the cup). Pour into oiled bread pan (I oiled it with melted coconut oil but pam would probably work) and bake for 45 minutes or until a knife comes out cleaning from the middle.
Add some coconut sugar and some extra pumpkin pie spices (cinnamon, ginger, nutmeg, allspice) to the top and it melts into deliciousness.