babycakes

BabyCakes NYC is definitely on our list of bakeries to visit when we travel to New York.....one of these days.

Erin McKenna bakes up a beautiful banana bread loaf. Not just any banana bread, a recipe that is completely vegan & gluten-free. I prefer pouring the batter into muffin tins to create adorable babycakes. The miniature cakes are moist and sweet all the way through. I'm used to my hearty gluten-free muffins, these are light and almost springy. A delicious alternative to my Bittersweet Banana Cupcakes.

banana bread/banana chocolate chip bread

Adapted from babycakes by Erin McKenna

2 C Bob's Red Mill Gluten-Free All-Purpose Baking Flour

2 t baking powder

2 t baking soda

1 t xanthan gum

1 t salt (I used a scant teaspoon, but really the bread wasn't too salty)

1 t ground cinnamon (I left out)

1/2 C coconut oil, plus more for the pan

2/3 C agave nectar

2/3 C rice milk

1 t pure vanilla extract

1 1/2 C mashed bananas

1 C chocolate chips (in my case chopped 70% Theo Chocolate)

Preheat the oven to 325 degrees F. Lightly grease a 7X4X3" loaf pan with oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add 1/2 cup oil and the agave nectar, rice milk and vanilla to the dry ingredients. Stir until the batter is smooth. Using a plastic spatula, gently fold in the bananas until they are evenly distributed throughout the batter.

Fill the prepared pan halfway with batter (I used the remaining batter to make the muffins). Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes. The finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the banana bread stand in the pan for 20 minutes. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the loaf onto another cutting board. Either cut and serve warm, or wait until completely cool before storing. Cover the uncut banana bread with plastic wrap and store at room temperature for up to 3 days.