Gluten Free Vegan Banana Bread

From: Andrew Mollmann

On Apr 10, 2009

Pretty good, although I made enough changes that it might deserve it's own recipe. First of all, I used 1/8 cup brown sugar and 1/4 cup honey to sweeten the bread. I skipped the flax seeds altogether. I also used skim milk and decreased the amount to 1 1/8 cups. I did use the recommended brown rice/millet flour combo though. I ate four slices fresh out of the oven! It was that good. This bread went absurdly well with some homemade apple butter.

From: Suzy mom to 2

On Dec 13, 2008

This recipe is really good. The texture of the bread (I've made muffins several times) is pleasant, there is no fat and hardly any sugar in them, which is a BIG plus! I substituted all purpose GF flour for the rice flour to get rid of the slight rice flour aftertaste (but then I'm pretty particular about that). Bread mix (containing guar or xanthan gum) works very well too. I have used lactose free milk, almond milk, coconut milk, more cinnamon, cinnamon combined with anise, and they turned out great every time.

From: Steph S

On Nov 20, 2008

I used a combination of other flours because I didn't have millet flour. My blend was 2 cups brown rice flour, 1/3 cup tapioca flour and 2/3 cup potato starch flour. The bread turned out pretty good as far as the texture goes but was not nearly sweet enough for my taste. I will double the sugar the next time I make it. If you like your quickbreads sweet then definitely add extra sugar!

From: Chef #816558

On Aug 23, 2008

Great recipe! I subbed sorghum for the rice flour and I used almond milk. I made muffins with the batter and stirred in berries into some of the cups and chocolate chips into some. Then I froze them so I could have a variety at a moments notice. I reduced the cinnamon to 1/1/2 tsp. Thanks so much!!!