Sunday Brunch (Gluten-Free February): Banana Bread

This is an adaptation of the banana bread recipe from How it All Vegan

INGREDIENTS:
3 Ultra Ripe Bananas (black spots aplenty)
1 tbsp Lemon Juice
1/2 cup Vegetable Oil (or almond if you feel like splurging)
1/2 cup Dry Sweetener
3/4 cup Dates, chopped
1 cup Rice Flour (or blend of GF flours)
1 cup Ground Flax or Ground Almond Meal (or combination of both)
1/2 tsp Sea Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup Chocolate Chips (optional)


Preheat oven to 375F. Mash bananas in a large bowl, then stir in sweetener, lemon juice, oil and dates. In a separate large bowl, mix dry ingredients together. Add the wet ingredients to the dry and add chocolate chips, if desired. Spoon mixture into an oiled bread pan and bake for 40-50 minutes, testing with a knife every so often.

Sunday Brunch: Spiced Blueberry-Banana Bread

I adapted this recipe from How it all Vegan's banana bread.

Ingredients:
3 very ripe large bananas (4 smaller)
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup sugar
1/2 cup chocolate chips
1/3 cup blueberries (I used frozen)
1/3 cup oil (it calls for 1/2 cup, but try upping the quantity of bananas to work with less oil)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper

Preheat oven to 375F.

Mix flour, wheat germ, baking powder, baking soda and cayenne pepper in a large bowl. In a medium bowl, mash bananas with oil and sugar until smooth. Pour wet mixture into dry and add the chocolate chips and blueberries. Mix all together until just mixed and pour into a lightly greased loaf pan. Bake for 40 minutes (or until you can put a fork in and it comes out clean)