This recipe is quite amazing because I’ve literally been able to change all of the ingredients (except, of course, the bananas) and it still works and it still turns out yummy! Usually I make it gluten free, dairy free, egg free and sugar free!
Banana Bread
Just over 1/2 tsp powdered stevia (or 3/4 cup sugar)
1/2 cup butter, margarine or oil
3 tsp egg replacer mixed with 4 TB water (or an extra banana OR 2 eggs)
1 cup mashed bananas with 1 tsp baking soda mixed in (usually I do 2 bananas and skip the baking soda step, but my sister says it makes a difference)
2 Tb milk (rice, soy, cow, almond, coconut))
1/4 tsp baking soda mixed with 1/2 tsp of lemon juice (or 1 tsp baking powder)
1 3/4 cup flour (wh. or br. wheat, spelt, or rice flour OR my favorite mix: 1 cup br. rice flour, 2/3 cup chickpea flour, 1/3 cup tapioca flour – this mix can be used in place of wheat in almost all recipes. ALSO, I usually do 1 1/2 cups flour and 1/4 cup ground flax meal or oat bran.)
pinch of salt
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Bake at 350 degrees.
50 minutes for wheat, 45 minutes for spelt, 40 minutes for rice/chickpea/tapioca flours.
Baking times vary based on your oven and your altitude.
