gluten free dairy free banana bread!

OK so people have been asking what recipes I've been trying & what kind of success I've had...so I'm going to try to start writing them out!

Tonight I made this INCREDIBLE tasting dairy free/gluten free banana bread! :)

It tastes AMAZING...however it is kind of falling apart. NOW this is probably not the recipe - I used totally different flours & different oils and didn't quite have enough bananas...or maybe I just flipped it out of the pan too fast b/c it smelled so damn amazing!
ANYHOW - I am sure the recipe as-is is fine, I was just experimenting b/c I didn't have the ingredients it called for!

So what if chunks fell off it when I flipped it out of the pan - they tasted FABULOUS with my vegan soy-free butter spread! ^_^

(and BTW Stefan - my favourite guinea pig - agrees and even looked up from his Starcraft II to say how good it was - with his real butter melted all over it!)

OK so here is the original recipe: http://www.bookofyum.com/blog/gluten-free-dairy-free-banana-bread-recipe-4022.html

*please note: PLEASE PLEASE PLEASE make sure you're using GF baking powder! The recipe doesn't call for it but there *is* a difference - especially for any celiacs you might be baking for!** (http://www.celiac.ca/EnglishCCA/egfdiet2.html)

OK so the changes I made (and reflections on what I would do differently...)

For the flour I used:

• 1 cup sweet white sorghum flour
• 1/2 cup brown rice flour
• 1/2 cup NutsOnline.com "Gluten-Free All Purpose Flour Mix"

For the oil I used:

• 1/2 cup Becel Vegan Margarine (our other "vegetable oil" I found out was soybean oil & I am trying to avoid soy so. OH and I didn't want to use olive oil but reconsidering now that probably would have been okay since the banana flavour is so strong one probably wouldn't have noticed) 
• DO NOT USE! I would not suggest it. Tastes fine but like I said, the loaf is pretty crumbly...margarine is not meant for baking. /sigh I know this. Just...brain fart moment! ;)

Other additions/changes:

• added 1 teaspoon of vanilla added to banana mash
• added a pinch of ground cloves
• added 1/2 teaspoon of ground ginger
• I did not have "vanilla infused sugar" so I just used regular old white sugar. However, vanilla infused sugar sounds really fantastic!!

Next time:

• might use organic agave nectar instead of white sugar - better for you, less "sweet" and the liquid addition might make it less "break-apart-ish")
• MOAR BANANAS!!
• also might add 1 teaspoon (or 1/2 teaspoon) of GF xanthum gum to increase the "gummy" ness that holds bread together (you know - what gluten does for the bread!)
• I used a 4 x 8" pan which was too small & it rose beautifully BUT crusted over the edge of the pan (which also made it hard to get out of pan *fail*) I think I'll go up a size of loaf pan next time!


YAY for baking adventures!