It's done, it's done, and oh my gosh is it good!!! I looked everywhere for a banana bread recipe that was gluten free, egg free, and dairy free with no luck. Finally I pulled out a classic old recipe and proceeded to change every ingredient. Whaddya know...It worked! Not only did it work, it's incredible (if I do say so myself). Now I will admit this photo is a little bit deceiving, I think it makes the loaf look taller than it is. The actual loaf of bread is 2 1/4" tall. It is pleasantly dense and moist with a fine crumb and it holds together well. My 12 yr old, Nikki, fed it to her friends and none of them knew it was "allergen free". Can you tell I am beaming with pride right now?! :)
1/2 c Brown rice flour
1/2 c Sorghum flour
1/2 c Potato starch
1/4 c Tapioca starch
2 t Baking powder
1/4 t Baking soda
1/2 t Salt
1 t Cinnamon
1 t Xanthan gum
1/3 c Dairy free margarine, softened (or Spectrum shortening)
2/3 c Brown sugar
1 T EnerG egg replacer mixed with 1/4 c warm water (equal to 2 eggs)
1 c Mashed ripe bananas (this is about 2 large bananas, if you’ve mashed your bananas and find you are just short of a cup you can make up the difference with applesauce)
2 T Applesauce
1 t Vanilla extract
Preheat oven to 350 degrees. Grease a 9”x5” loaf pan.
Measure all of the dry ingredients (the first 9 ingredients) into a bowl and blend well with a whisk. Set aside.
In a mixing bowl cream together margarine and brown sugar. Add prepared egg replacer, mashed bananas, applesauce, and vanilla. Mix to combine. Slowly stir in dry ingredients, scraping down sides of bowl, until fully incorporated. Beat on medium speed for another minute.
Pour batter into greased loaf pan and smooth the top if needed ( a metal spoon dipped in water will smooth it without sticking to it). Bake for 50 minutes or until golden brown and a toothpick inserted in the middle comes out with crumbs instead of goop.
Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on a rack. Now you can slather it with margarine while still warm, wait until it cools (yeah right) and eat it like snack cake, or try it toasted tomorrow morning. This is one of the few allergen free breads that is just as good the next day even without toasting or warming.