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BabyCakes NYC: Banana [chocolate chip] Bread

January 13, 2010

That’s it. I’m quitting my job and becoming a baker. Alright, likely I may be throwing the towel in to soon, I’m just ridiculously excited about this amazing banana bread recipe from Babycakes NYC (thank you Miss Lauren for my cookbook)! I will put money down that all you non-vegan, meat-eating foodies can’t tell this apart from the real deal (Reminder: real deal = sugar + eggs + butter + flour = + 5lbs). Between the bold flavor and the moist texture, you may be tempted to inhale the entire loaf (husband, guilty).

I knew someday I would live up to my maiden name, Baker.

NOTE: For the best results, I recommend you read the directions below and watch the video before you begin baking.

Ingredients

  • 2 cups gluten-free all-purpose baking flour (Bob’s Red Mill)
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp xanthan gum (what is this?)
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 cup coconut oil, plus more for the pan
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups mashed bananas
  • 1 cup chocolate chips (optional)

*Coconut oil is solid at room temperature and needs to melted in a saucepan before combining with the other wet ingredients. Be sure to let the oil cool before mixing.

Directions

Preheat oven 325 degrees (F). Lightly grease 7 x 4 x 3-inch loaf pan with oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon. Add 1/2 cup oil and 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 [& chocolate chips if you choose] until they are evenly distributed throughout the batter.

Fill the prepared pan halfway with batter. Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes. 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 on to the board. Carefully lift the pan away and re-invert the bread on to another cutting board. Either cut and serve warm or wait until completely cooled before storing. Cover the uncut banana bread with plastic wrap and store at room temperature for up to 3 days.

Makes 10 slices

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One Comment leave one →
  1. January 24, 2010 11:01 am

    ok…i’m so happy you sent me the link to this post. i LOVED the video – so cute.
    i’m excited to bake my way through this book…even more so now because you’ve gotten great results.
    thanks so much…i’ll keep you posted…*wink*

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