This is an adaption of New York’s famous vegan bakery ‘babycakes’ (http://www.babycakesnyc.com) version. I noticed they opened up shops in L.A. and Orlando. London next?
It was the first book I bought A.A. (after allergybabe) to cater for allergybabe’s condition. How disappointed I was when I realized that vegan recipes use, among other things, a lot of buckwheat, flax, and nuts, all of which we cannot have.
Banana Bread was the exception. It was the very first time I baked for the little one, and it turned out just right. I guess allergymum liked it even better than allergybabe. For his second birthday, I made this very cake.
The only fail: I can never wait for it to cool down… .
makes one big loaf or 8 mini loaves
300g Gluten free bread flour (Doves farm)
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp xanthan gum
1/2 teaspoon salt
1 tsp cinnamon
1 tsp vanilla
125ml coconut oil (or sunflower oil)
150ml Agave nectar
150ml Oat milk (* if rice drink is used)
6 medium bananas, mashed
Preheat the oven to 170 C.
Whisk together flour, baking powder, bicarbonate, xanthan gum, salt and cinnamon.
In a second bowl, Add the oil, agave nectar, milk and vanilla and mix until combined.
Add the liquid to the dry ingredients and mix until smooth.
Gently fold in the mashed bananas until they are evenly distributed.
If desired, add chocolate chips (1/2 cup) or walnuts (1/2 cup) or both.. .
Fill the prepared tin(s) and bake for 35 min, then turn and bake for another 20min. Please note: use a wooden stick to test if bread is done, and mini loaves will take a shorter baking time.
# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content