BANANA BREAD, LOAF OR GIANT MUFFINS (GLUTEN-FREE, VEGAN)
It's been in the 90's here for the past few weeks, and since we live in a 100 year old (+) home, we only have two rooms in the apartment air-conditioned with window units. The kitchen is not one of those rooms, so our bananas have been getting spotted and spoiled before the tips even turn yellow. We had four big ones that were so ripe yesterday that they were falling out of their skins, so banana bread seemed essential.
There are a great deal of gluten-free, vegan, even sugar-free muffin recipes out there, but I didn't want to have to go and buy ingredients that I didn't already have on hand. (Again, the heat doesn't make walking to the store for two items sound very appealing.) I modifed this nongluten-free recipe with my own alternative ingredients. Unlike most of my previous posts (okay, perhaps unlike any of my previous posts), this does contain sugar. Lots of sugar. I would have preferred to forgo that, but figuring out how to translate the recipe using only stevia wasn't something I felt like tackling.
It's been a little while since I've come up with a new baked item, so I am very very happy and grateful that these turned out so perfectly on the first try. They are perfectly moist, neither too fluffy or too dense, with the perfect crumb, in my opinion. I don't have a loaf pan, so I used my giant muffin pan instead. These are deep deep muffins, probably as tall as a full loaf would be. Currently, I am stupidly full, uncomfortably full, because I insisted on finishing two of these behemoths in quick succession. Though I will be happy if you love these enough to want to eat that much immediately, I hope you will use a bit more discretion than I. Basically I'm saying that if you want or need to keep your pants buttoned and zipped, don't do it.
If you add icing to the top of these, it would easily pass as a cupcake. Have at it.
The milk I used for this recipe is raw and homemade. I'll include the recipe for it below if you are interested in using it. It's very simple.
BANANA BREAD (GLUTEN-FREE, VEGAN)
YOU'LL NEED A PAN. A LOAF PAN, MINI LOAF PAN, MUFFIN PAN, OR GIANT MUFFIN PAN. I AM GOING TO BE ENTIRELY UNPROFFESSIONAL AND ONLY BE ABLE TO TELL YOU HOW MANY GIANT MUFFINS YOU CAN MAKE (4). YOU'LL HAVE TO EYE-BALL IT OTHERWISE.
1/2 CUP COCONUT OIL (If you're making this in a season other than summer, or don't live near the Equator, warm your oil until soft. All others use at room temperature.)
1 CUP BROWN SUGAR
2 CUPS MASHED OVER-RIPE BANANAS (approximately 4 bananas)
2 LARGE EGGS IF NOT VEGAN, OTHERWISE, 3 TBS FLAXMEAL, 1/2 TBS ARROWROOT STARCH & 5 TBS WARM WATER MIXED & ALLOWED TO SIT UNTIL THICKENED
1 TSP VANILLA EXTRACT
1 1/4 CUP MILLET FLOUR
1/2 CUP RICE FLOUR
1/4 GLUTEN-FREE QUICK COOKING OATS
1 TSP BAKING SODA
3/4 TSP SEA SALT
1/4 TSP CINNAMON, 1/4 TSP NUTMEG
1/8 TSP GROUND CLOVE
1/4 CUP VEGAN MILK (SEE BELOW FOR THE RAW CASHEW & BRAZIL NUT MILK I USED)
1/2 TBS APPLE CIDER VINEGAR
PREHEAT OVEN TO 350 DEGREES.
CREAM SUGAR AND OIL IN A LARGE BOWL. ADD MASHED BANANAS, MIX. ADD EGGS OR EGG SUBSTITUTE ABOVE, MIX. ADD VANILLA, MIX AGAIN.
IN A SEPARATE, SMALLER BOWL, MIX THE FLOUR, BAKING SODA, SEA SALT & SPICES WITH A WHISK. ADD DRY TO WET AND THOROUGHLY MIX. ADD THE APPLE CIDER VINEGAR INTO THE MILK, MIX & ADD IT TO THE BATTER. STIR UNTIL JUST MIXED.
GREASE YOUR PAN WITH COCONUT OIL, AND BAKE APPROXIMATELY 40-45 MINUTES. I'D CHECK AFTER 20 MINUTES IN ORDER TO GAUGE THE PACE OF YOUR OVEN. INSERT A KNIFE, AND WHEN IT COMES OUT CLEAN, TAKE THEM/IT OUT OF THE OVEN, COOL THE PAN ON A WIRE RACK FOR ABOUT TEN MINUTES, THEN DUMP THEM/IT ONTO THE WIRE RACK AND ALLOW THEM TO COOL FURTHER. OR NOT. I TEND TO BE IMPATIENT, AND SPLIT THEM OPEN ONTO A PLATE SO THAT I CAN EAT THEM SOONER.
RAW CASHEW & BRAZIL NUT MILK
1/2 CUP RAW CASHEWS (ROUGHLY)
1/2 CUP RAW BRAZIL NUTS (ROUGHLY)
DROP THE NUTS INTO THE BLENDER PITCHER & FILL UP THE PITCHER WITH (IDEALLY) FILTERED WATER UP TO THE 4 1/2 CUP MARK. (IF YOU WANT THIS TO BE CREAMIER, REDUCE THE WATER.) SOAK FOR AT LEAST 2 HOURS, THEN BLEND UNTIL SMOOTH. (I USUALLY USE THE "ICE BREAKER" MODE ON THE BLENDER SINCE THE BRAZIL NUTS ARE SO HARD.) GRAB A STRAINER AND A DEEP BOWL THAT THE STRAINER CAN SIT UPON (THIS IS WHAT I PREFER, ANYWAY). POUR THE MILK THROUGH THE STRAINER A BIT AT A TIME, USING A SPOON OR SOMESUCH TO SCRAPE THE FINE NUTS ASIDE TO ALLOW THE MILK TO DRAIN THROUGH.
FOR THE ABOVE RECIPE, I USED THE MILK AS IS, NO SWEETENER.
FOR THE ABOVE RECIPE, I USED THE MILK AS IS, NO SWEETENER.
FOR THE MILK THAT YOU DON'T USE IN THE ABOVE RECIPE, USE A FUNNEL TO POUR IT FROM THE BOWL INTO A JAR OR PITCHER OF YOUR CHOICE. I SWEETENED MINE WITH A BIT OF STEVIA, AND ADDED SOME VANILLA EXTRACT, BUT IT IS FLAVORFUL ENOUGH ON ITS OWN.
YOU CAN USE WHAT IS LEFT IN THE STRAINER FOR OTHER BAKING PROJECTS, OR YOU COULD MIX THEM WITH COCONUT BUTTER, MAKE LITTLE BALLS, ROLL THEM IN COCONUT, CHOCOLATE SHAVINGS OR THE LIKE, AND CHILL FOR A DESSERT. OR WHATEVER ELSE SUITS YOUR FANCY. I WOULD USE THE MIXTURE WITHIN 2 OR 3 DAYS, THE MILK AS WELL.
