Daily Archives: February 15, 2011

Vegan GF Strawberry Banana Loaf with Walnuts

You’ll probably think I’m crazy for saying this, but I ate meat for the first time in three weeks last night for dinner and it was glorious. Mr. Bean spoiled me and made me spaghetti and meatballs for dinner – unsurprisingly, I ate way too much. Who would have thought that I would be so keen about meat?

After sitting around for a while, I decided at 8:30 yesterday evening that I wanted to bake something – three weeks is a long time for someone who loves to bake! Given that I’m not yet eating eggs, dairy, chocolate and refined sugar, I was uncertain of what I should make and it took me a really long time to decide. Since we had a bunch of bananas in the freezer and baking with bananas generally means less sugar, I decided to make banana loaf. However, our bigger loaf pan was dirty and me being lazy didn’t feel like cleaning it (everyone has those moments), so I decided to make it in a cake pan. I’m such a rebel.

This loaf/cake is fairly dense and quite filling, yet delicious! It was a perfect coming home after a workout snack.

Strawberry Banana Loaf with Walnuts

1 c. brown rice flour
1/3 c. potato starch
1/2 c. sorghum flour
2 tbsp. quinoa flour
1 tsp. xathan gum
1 tsp. baking powder
1 tsp. baking soda
Pinch salt
5 tbsp. coconut oil
4 tbsp. coconut palm sugar
1 tsp. vanilla extract
1 tsp. lemon juice
Egg replacer for one egg made with dairy free milk
4 – 5 ripe bananas, mashed
2/3 c. chopped walnuts
2/3 – 1 c. chopped strawberries (if frozen, thaw and drain)
2 – 4 tbsp. rice milk

  1. Preheat oven to 350F. Line large loaf pan or 9″ cake pan with parchment paper.
  2. Whisk together the dry ingredients in a small bowl. Set aside.
  3. Cream coconut oil and coconut palm sugar together.
  4. Add egg replacer, mashed bananas, vanilla extract and lemon juice. Mix until combined. Note: If you’re using frozen bananas like I did, make sure the bananas are room temperature or else the coconut oil will harden up upon contact. You can warm it up by putting it in the warming oven in 1 minute increments. Give it a stir and repeat until there are no longer chunks of solid coconut oil in your batter. Be careful and use oven mitts as the bowl is hot! Me in my amazingness forgot and I have a lovely burn on my hand to show for it!
  5. Mix in flour and rice milk until mostly combined. Then add strawberries and walnuts and mix until combined and evenly distributed throughout the batter. Add more rice milk if your batter is too thick.
  6. Scrape batter into prepared pan.
  7. Cook for 45+ minutes for a cake pan and 1+ hour for a loaf or until an inserted toothpick comes out clean. Since there are no eggs, it takes a long time to cook, so make sure that you poke around in few places!
  8. Cool on a wire rack.
  9. Enjoy!

If you hadn’t baked for a long time, what is the first thing you would make?

Recipe shared in: Slightly Indulgent Tuesdays, Gluten Free Wednesdays and Real Food Wednesdays.


Filed under Baking