For our fourth recipe in the series on festive desserts, we bring to you a gluten-free and vegan recipe for an all-time favorite, banana bread. An indulgent treat, yet healthy too!
Banana bread is a cake-like dessert that’s great for tea-time (or anytime you feel like having dessert).
|Servings||:||10 -12 slices|
|Author||:||Jeeva Anna George|
The recipe below is gluten-free and soy-free. It can be made nut-free by avoiding the walnuts. The vegan alternatives are italicized and followed by *.
- Rice flour (20 gm)
- Sorghum/Jowar flour (140 gm)
- Tapioca/corn/potato starch (60 gm)
- Xanthan/guar gum or flax seed powder (1 tsp)
- Baking powder (2 tsp)
- Eggs (2 nos., beaten) or vegan egg replacer*
- Butter (125 gm, melted) or oil*
- Chocolate chips dark (80 gm)
- Vanilla essence (1/2 tsp)
- Coconut sugar or raw cane sugar (200 gm)
- Bananas (3 ripe robusta)
- Walnuts (60 gm, chopped) – optional
- Preheat the oven to 180° Celsius and grease a loaf pan.
- Sieve the flours and mix in the gum and baking powder.
- In a separate bowl, combine the egg, butter, walnuts, chocolate, essence, sugar, and mashed bananas. Mix thoroughly.
- Give the dry ingredients a good stir, and then slowly add in the wet mixture while stirring. You can do this either in a stand mixer or a handheld one.
- Once the batter is thoroughly mixed, scoop the mixture into the greased pan and bake for 40-50 minutes. Keep checking it to avoid burning the top.
- When it has risen and turned golden, pierce with a toothpick to check if it’s done. Once the toothpick comes out clear, wait for 5 minutes and then turn it over onto a cooling rack.
- After it has cooled down, slice the banana bread and serve.
About the author
Jeeva Anna George is the co-author of ‘A Gluten Free Life, My Celiac Story’ (HarperCollins Publishers India 2018).
When she was diagnosed with celiac disease almost a decade ago, she started experimenting with gluten-free baking, as going gluten-free is the only cure for the autoimmune condition.
She is an economist who turned baker/entrepreneur and consultant in 2013, to aid her passion to help with celiac disease and spread awareness about the condition.
She won the Anthah Prerana Award by TiE Bangalore in 2013. Her work has been featured across national dailies, magazines, and digital platforms. She was also one of the 12 women featured on Zee TV‘s Maggi Kitchen Journey’s, a show which featured women and their inspiring culinary journey.
Jeeva is based out of Bangalore. You can find more information about gluten-free living and recipes on her blog, and follow her at the following handles
You can also reach her at firstname.lastname@example.org
– Edited by Linu Mathew, Editor (Living)
DISCLAIMER: The opinions expressed in this post are the personal views of the author. They do not necessarily reflect the views of Aweekinlife.com. Any omissions or errors are the author’s and A Week In Life does not assume any liability or responsibility for them.