Gluten-Free, Vegan Banana Bread

Fall is just around the corner. That means it’s the season for baking
delicious comfort food.

It’s time for muffins, cookies, and at the top of our
list every year, banana bread!

You don’t need to give up on these tasty
treats just because you have food allergies. Find out how to bake a
delicious, gluten-free banana bread that the whole family will enjoy!

This is a guest post. This post contains affiliate links

Why Bisquick

Thanks to gluten-free Bisquick mix, this banana bread is super easy to
make.

I tested and compared to see which I liked best, making this with
Bisquick and with homemade GF flour mix. The results were equally tasty.

All other things being equal, easier is always better, am I right? Of course
I’m right! The GF Bisquick is great for a few other reasons, too.

Multipurpose Mix
The best ingredients to keep on hand are the ones you can use for a bunch
of things.

Bisquick baking mix can be used for this gluten-free banana
bread, making drop biscuits, coating chicken, and about a hundred other
things. It’s awesome to have something that is multipurpose!

Great Value
Let’s face it, the GF life can get expensive. Everything costs way more
than it’s gluten-filled counterpart!

That means we always have to be
looking out for a good deal. There are gluten-free banana bread mixes out
there, but they are about $4 and only make on loaf.

For about $4.50 you
can get a box of GF Bisquick that will make your loaf of banana bread for
dessert and leave you more to make biscuits for dinner!

Vegan Baking
The extra leavening in Bisquick Mix reminds me of the self-rising flour that
is so popular in Europe. It has the extra leavening that is vital to vegan
baking.

You’re going to enjoy the soft and springy texture it gives your
gluten-free banana bread.

Why Sift

Are you wondering if you really have to sift your dry ingredients?

Yes. You do. Trust me on this. I know it seems like a fiddly thing to do, but it’s worth it.

Lumps
Sifting gets rid of lumps. Sometimes flour likes to clump up. When that
happens you get lumpy batter.

Nobody wants to bite into a clump of flour in
their banana bread, so go ahead and sift.

Aeration
Sifting aerates your flour. That’s just fancy baking talk that means you are
separating the flour grains and adding air to the mix.

Do you want your gluten-free banana bread to be dense and heavy? I thought not. Sifting will give you a loaf of lighter banana bread.

Sifters
There are 2 main options for sifting.

One is to use a fine-mesh sieve, put the dry ingredients in, and gently shake/tap them through.

The other is to put your dry ingredients into a sifter, like this, and crank it till all the ingredients fall into your bowl. Both work equally well, so it’s just a matter of preference.

Why Vegan

I promise you, I will never make a recipe that is free from something just for
the sake of a trend. If I’m doing it, there’s a purpose behind it.

This bread is vegan for a few reasons.

Food allergies
Eggs and dairy are both in the top 8 food allergies.

Half of our family struggles with dairy to some degree or another and our youngest child has an egg allergy.

Making your gluten-free banana bread vegan allows you to include those with other allergies and intolerances.

Looking for a gluten-free alternative sweetener? Check this out!

Vegans
Vegans like treats, too! Several of my good friends have chosen to switch
to a plant-based diet.

I bet if you asked around, at least a few people in your circle are, too. By making this recipe vegan, it’s something they can enjoy, too.

Better Bread
Hear me out here, skipping the eggs makes this banana bread better.

I know that seems wrong because many of us have tried vegan bread that
is mushy and dense. This isn’t.

I used to make this banana bread with eggs and I actually like it better this way! It was softer, moister, and lasted longer sitting out than my old version! It’s not tricky to do, either.

Everything you need for making this vegan bread can be found at Walmart
or on Amazon.

Bake a Loaf of Gluten-Free Banana Bread!

You need to bake this gluten-free banana bread ASAP! It’s just too
delicious to pass up.

It is so simple to make that if you can mash and mix, you can do it! Not only is it super allergy-friendly, it last on the counter (covered) for a full two days!

Scroll down so you can get the recipe and make it today!

Dry Ingredients
● 1 ½ cup GF Bisquick Mix
● 1 tsp baking powder
● ½ tsp baking soda
● 2 tsp egg replacer
● 1 tsp xanthan gum
● ½ tbsp cinnamon

Wet Ingredients
● 1 tbsp finely ground flax seeds*
● 3 medium bananas, mashed
● ½ cup margarine, melted and cooled
● 1 tsp vanilla
● ½ cup brown sugar
● ½ cup granulated sugar
● 2 tbsp golden syrup

Directions
1. Microwave your mashed bananas for about 90 seconds, then stir in
the flax seeds and set aside to cool.
2. Preheat oven to 350*F and line a loaf pan with parchment paper.
Grease the unlined ends. You can also use a mini loaf pan and
grease the wells.
3. Sift your dry ingredients into a bowl.
4. In your bowl, combine margarine, vanilla, sugars, and golden syrup
on medium speed until well mixed. Add flax and banana mixture, and
beat until fully mixed.
5. Scrape down the sides of the bowl and add in dry ingredients, mixing
until just combined.
6. Pour batter into prepared pan and bake until a toothpick comes out
clean. About 50-60 minutes for a full-sized loaf or 18-20 minutes for
mini loaves.

*Don’t just use ground flax seeds you can find in the store. Grind them in a
coffee bean grinder until they are very fine. The pre-ground ones don’t set
up as well and you can often still feel the seeds in the final product.

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Bio: Heather is a Christian, wife, Mom to 5, and a homeschooler. She writes at Fearless Faithful Mom about helping moms fearlessly embrace the challenges of motherhood. Her site includes help for homeschoolers, encouragement for the journey of motherhood, and gluten-free and allergy-friendly recipes. You can connect with her on Fearless Faithful Mom.