Super Moist Vegan Banana Bread w/ Coconut Flour

Being fairly new to vegan baking, I was surprised when this banana bread ended up tasting absolutely fabulous. This bread is soooo moist! The coconut flour adds fiber and a slightly sweeter flavor. My son loved it and we didn't miss the eggs or butter at all.

3 1/2 cup white flour (unbleached)
1/2 cup coconut flour
1/4 tsp. nutmeg
2 tsp. cinnamon
7 mashed ripe bananas
3/4 vanilla soymilk (can sub any other milk)
1 cup canola oil (I only had 1/2 cup, so I used 1/2 olive oil)
1 cup brown sugar
1/2 cup cane sugar
1 tsp. salt
1 tsp. baking soda
1/2 cup chopped walnuts (optional)

Grease 2 bread pans (or 1 large & two small).  Preheat oven to 350 degrees.  Mix wet ingredients in large bowl and dry ingredients into medium sized bowl.  Slowly fold dry ingredients into wet.  Do not overstir.  Pour into well greased bread pans.  My oven temp swings high and low, so your baking time might differ from mine.  I baked the small loaves for about 30 minutes and the large about 50 minutes.






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Really Good Gluten-Free Brownies

I do a lot of baking during the holiday season.  I love trying different ingredients out in the kitchen and found this lovely organic coconut flour by Let's Do...Organic.   Perfect for gluten free baking and higher in fiber than most flours.

I took their recipe for wheat free brownies from the back of the bag and altered it- trying to create a somewhat healthier version.  It originally called for a lot of eggs, more sugar, no bananas/applesauce- which I'm sure is delicious, but since I added vegan marshmallows, tried not to make it too rich.  This is a double batch in 13x 9 Pyrex dish.



Hope's Wheat Free Brownies

8 eggs
2/3 c butter
1 c cocoa powder
1 1/2 c brown sugar
1 1/2 tsp vanilla
1 1/3 c unsweetened applesauce
1 cup Ghiradelli semi-sweet chocolate chips
1 c organic coconut flour
1 large banana, mashed
1/2 c Sweet & Sara's Marshmallows (if you want these to be totally gluten-free, add a gluten-free marshmallow- these are processed in a plant with wheat products)

Preheat oven to 350.  In a saucepan over low heat, blend butter and cocoa powder.  Remove from heat and let cool.  In a separate bowl, mix eggs, sugan, vanilla, applesauce, and mashed banana.  Stir this into the cocoa mixture.  Then slowly add the coconut flour until batter is no longer lumpy.  Pour into pre-greased Pyrex (13x9) glass baking dish.  Sprinkle chocolate chips evenly on top of batter.  Cook about 45-60 min.- testing w/ knife or toothpick.  Chop marshmallows into 1/2" bits and gently push into the brownie.  You can bake the marshmallows too, but my son and I thought they tasted better when added at the last minute.







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