Mar 30, 2015 in snacks, breakfast, brunch, bread, banana bread, quick bread, vegetarian, healthy, gluten-free, soy-free.
Before I begin to weave a narrative, I have to start by saying that this banana bread recipe is one of those very special recipes that I needed to share on the double. Itâs the best gluten-free and vegan banana bread in town. (Mind you, I live in a pretty small townâ¦) Iâm âbananasâ about this, if you will. I hope you all make this.
Now, todayâs story.
Iâve really fallen behind on baking over the past year. Baking is something I associate with free timeââof which I have little. The truth is, Iâm not a very advanced (/enthusiastic) baker. I can bake and do bake simple things like cookies and fuss-free cakes, but for the most part, I prefer to buy dessert or eat dessert that someone else has made. My sister-in-law, whom Iâve known for over 15 years now, is a very accomplished, advanced baker. My mother was the same, whipping up pies and butter tarts that could take your breath away. My dad even used to bake bread in his spare time before he had three terribly time-consuming children. With all of this baking skill around me, I wish I could say I was just as good. I think a lot of it comes down to patience.
Baking, like cooking, is a skill that must be honed. I prefer savoury endeavours in my kitchen: moving onions around in a pan, stirring soups, etc. Except for baking banana breadââbanana bread Iâve got down. I also find the task a touch therapeutic, allowing me to both chill and reminisce. The first banana bread (it was in muffin form, but same batter) I made was my grade 2 librarianâs banana muffin recipe; a recipe that can still be found in my momâs old timey recipe box that I keep in my kitchen. It has those well-loved batter splatters, torn edges, and notations that say a lot about how itâs going to taste.
But, my momâs old recipe box doesnât just have this primary school banana muffin recipe, oh no. It also includes such hits as, âBoiled Dressing,â and, âBradâs Bean Soupâ (I have no idea who âBradâ is, but apparently he made a killer bean soup). And, my personal favourite, the unironically-named, âWacky Cake.â While this box is sentimental, itâs also ornamental (i.e. I never make anything from it).
Allow me to share a sample of the recipes from this treasure trove. One of the titles (bottom right) seems politically incorrect, which doesnât surprise me, considering it was penned in the early 70s.
See it? Yeah.
Iâm going to go out a limb here and say that this banana bread is much better (and likely more politically correct) than my old librarianâs banana muffins. It has a nicer texture. Itâs sweetened with maple syrup (in season now, get it while itâs hot) which lends a lovely, rich flavour. Itâs made gluten-free with millet and rice flour, but doesnât crumble or taste like cardboard. Itâs safer for those with celiac disease as thereâs no oat flour. Itâs vegan, with chia seeds in lieu of eggs. And itâs got a whole lotta sass thanks to some tropical coconut and banana garnish.
For all the Gluten-Free 101 bakers out there, this bread is pretty foolproof. You could jazz it up and add chocolate chips, however, I really donât think it needs a single extra thing.
I feel a bit odd being so overly enthusiastic about banana bread, but my gawd, itâs good.
In other news, do you know how hard it is to make a bunch of ripe bananas and banana bread look sexy? Very. I had to pull out my very best âAustin Powers at a photoshootâ for this recipe.
MILLET COCONUT BANANA BREAD
Serves: 2 loaves
Allergy Information: Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Vegan
I'm the cookbook author of Whole Bowls (Spring '16) & Pumpkin (Fall '16), creator of the food blog Yummy Beet, and a nutritionist. My recipes are vegetable-focused using accessible, real-food ingredients.