It is officially autumn and it’s for sure my favorite season… if I had to pick one. The leaves are turning and the northern hemisphere is preparing to rest. The vibrant colors of summer produce is making way for much richer oranges and greens. And, of course, as the season change, so must our eating habits to give the land a chance to recuperate, just as we do, after a busy period of work.
Apples, artichokes, beets and asparagus pop up at the farmers markets and I get so excited to change gears in both the kitchen and my daily routine.
More reading, lounging, soups and stews makes it’s way into our lives at this time and it is such a relief to realize that it ’s okay to take a break from the hustle and bustle of hot summers days.
This banana bread recipe was given to me when we on holiday in Kauai recently and it is not only gluten free, but 100% vegan. The taste, however, is pure decadence, and whether you do it in a loaf or in little mini muffins, it’s delicious every time.
Customize it with pleasure to whatever you like. Add cinnamon (like I did this time), toasted nuts or roasted peaches and saffron flower. They all work and they are all delicious.
945 ml organic, mashed banana (6lbs)
355 – 414 ml water
177 ml organic, virgin, coconut oil
1420 ml (6 cups) organic, brown rice flour
473 ml (2 cups) raw, cane sugar
30 ml (6 tsp) baking soda
10ml (2 tsp) salt
10ml (2 tsp) xantham gum
5ml (1 tsp) cinnamon (optional)
Salted butter (I use vegan butter from Earth Balance)
Mash bananas. Add oil, water and mix.
Add dry ingredients and mix until combined.
Bake 375ºF for 45 min – 1 hr.
Pop onto a cooling rack and let it cool completely. Serve with butter and honey.
Super simple and so quick to prepare.
– I use the little tip foil bread pans that are approximately 3” x 6”.
– I found that spotted bananas instead of black ones work best, otherwise it is too sweet.
– Careful with the water. If you add too much it doesn’t rise as nicely.
– Remember to put a little coconut oil in the pan and spread it all around, then dust it with a little rice flour. It pops out of the little pan first time this way.
– This batter doesn’t freeze well.
– I usually make 1 loaf at a time, so dividing the measurements into 6 works beautifully, and you don’t have to reduce to oven heat or the baking time. Check after 45 mins though and the knife should come out clean’ish.
– PLEASE (for so many reasons) do not use margarine. Ever.