Comments on: Double Banana Bread (Vegan and Gluten Free)

By: Maria Theresa Maggi

Maria Theresa Maggi — Fri, 14 Apr 2017 16:04:39 +0000

HI Rick, thanks for the feedback. It’s always a gamble with gluten-free baking–kind of depends on the gluey power of your particular bananas and tapioca starch. I’m thinking that roasting the banana may taste good, but it also may soften the bananas in terms of their egg-like qualities. I bet the aqua faba helped. If you’re not averse to a little fat, you could also try putting in a tablespoon of ground flax seeds. They soak up some of the liquid and act like an egg. Or you can make a “flax egg” with 1 tbs of ground seeds and about 3 tbs of water or aqua faba. I’m glad you liked the taste–and good luck adjusting ingredients and baking times to fit your particular situation and gluten free baking adventures!

By: Rick

Rick — Fri, 14 Apr 2017 12:45:11 +0000

Hi , I made this bread but it came out to be too crumbly. I added 1/3 rd cup of aquafaba too as the batter was too dry when i was mixing it and baked it for 45 minutes as it was done by that time. I roasted the bananas as mentioned in the comments . The taste is very good . Will try again perhaps bake it for lesser time.

By: Maria Theresa Maggi

Maria Theresa Maggi — Sat, 21 May 2016 22:55:11 +0000

Thanks for your feedback, Debi. Sorry to hear it came out dry for you. Bananas vary a great deal in how moist they are: the ones I used were very large and very very ripe. Perhaps increasing the maple syrup and almond milk to 1/2 cup would do the trick. Or to be on the safe side, you might want to add each of these liquids by the tablespoon full and see how the batter looks.

By: Debi

Debi — Sat, 21 May 2016 22:18:09 +0000

Made this recipe today and I’m kind of disappointed. I specifically bought the flours so that I wouldn’t have to substitute anything and followed the directions to the letter, leaving out the nuts and dates and it came out very dry. I was careful with the cooking time and cooled it on a wire rack. The flavor was good but we used way too much vegan margarine on it, trying to make up for the dryness. The flavor was great but they fell apart in our hands.
I will tweak the wet ingredients next time and report back.

By: moonwatcher

moonwatcher — Mon, 11 Aug 2014 16:25:12 +0000

You’re welcome, Corrin! So glad you liked it. 🙂

By: Corrin Radd

Corrin Radd — Mon, 11 Aug 2014 16:14:14 +0000

Made this today for breakfast. It’s really good, thanks!

By: moonwatcher

moonwatcher — Mon, 04 Aug 2014 22:23:31 +0000

Welcome, Jules, and thanks for your question. Since this recipe is a gluten free version based off of Susan’s Blueberry Banana bread, yes, you can just use two cups of wheat flour instead of the sorghum and tapioca flours. You would need to adjust the proportion of baking soda and baking powder back down to 3/4 tsp of each. In gluten free baking more baking powder is needed. Here’s the link to the recipe I improvised on, so you can double check proportions of flour and baking soda and powder.

http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html

Happy Baking!

By: Jules

Jules — Mon, 04 Aug 2014 19:06:37 +0000

Hi Maria – This sounds delish! If I don’t need to make this recipe gluten free, could I just sub the sorghum and the tapioca flours with plain ol’ all purpose flour? Just wondered about that. If I did so, would the measurements still be the same? Also, would I need to keep both the baking soda & baking powder in the recipe at the measurements that you have listed? Thanks much! Jules

By: moonwatcher

moonwatcher — Sat, 02 Aug 2014 23:51:57 +0000

Wow, Mrs. Doodlepunk that is just so cool you have your own maple syrup harvested by Mr. Doodlepunk to use in this recipe. You are one lucky lady. 🙂 Hope you enjoy the banana bread. And thanks so much for your comments! 🙂

By: Mrs. Doodlepunk

Mrs. Doodlepunk — Sat, 02 Aug 2014 22:50:42 +0000

Oh my goodness! I have all the ingredients to make this. Right. Now. Including, and wait for it, it’s fantastic… my very own maple syrup from our very own trees made by my very own Mr. Doodlepunk this spring!