adapted from "babycakes: vegan, gluten-free, and (mostly) sugar-free recipes from New York's most talked-about bakery" by Erin McKenna.
2 cups gluten-free (“celiac”) all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
1/3 cup rice milk
1 teaspoon pure vanilla extract
3 medium bananas, peeled and mashed
In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon. In a separate bowl, whisk together oil, agave nectar, rice milk, and vanilla. Beat into the dry ingredients until the batter is smooth. Using a rubber spatula, fold in the bananas until they are evenly distributed throughout the batter.
Scrape the batter into an oiled 7x4x3-inch loaf pan. Bake for 60 minutes, or until a cake tester or bamboo skewer inserted in the center comes out clean.
Let loaf cool in pan for 20 minutes, then gently run a knife around the edge and turn out onto a cooling rack. Serve warm or cool completely before storing.
Where to find it: All of the alternative ingredients are available at Nature’s Fare.