Banana Bread (vegan, soy-free, GF)

Here’s a classic Betty Crocker banana bread recipe that I converted into an amazingly delectable vegan, soy-free and gluten-free version. It’s so yummy and moist! Most people would never guess that it’s not chock full of buttermilk, eggs and gluten.

½ cup rice milk
1 Tbsp fresh-squeezed lemon juice
1 ¼ cups sugar
½ cup soy-free Earth Balance, softened
3 tsp Ener G egg replacer
4 Tbsp water
1 ½ cups ripe bananas, mashed
1 tsp vanilla
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts

Instructions: Preheat oven to 350 degrees. Lightly grease two loaf pans. Combine rice milk and lemon in bowl and set aside. Cream together the sugar and Earth Balance margarine. Add egg replacer, water, rice milk and lemon juice blend, vanilla, bananas and stir. Add flour, baking soda, salt and walnuts and beat until smooth. Pour into pans. Bake at least one hour until toothpick inserted in center comes out clean.


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