Gluten-Free, Vegan Banana Bread

My partner joked that the reason why mosquitoes love to feast on me is because of the mass quantity of bananas I eat. I am a big fan of this fruit and make it known in the supermarket when I bag up kilos of these sweet potassium sticks. Bananas are featured in various forms in my cooking. I put them in smoothies, cereal, pancakes, bliss balls, make nice-cream or as breakie sandwich fillings with nut butters. I like using mashed bananas as egg substitutes for my vegan cakes too. There are simply too many delicious things that can be made or improved with bananas. So if the myth, that banana consumption attracts mosquitoes, rings valid...well, I suppose there's nothing I want to do about it!


In Australia, more than 90 percent of bananas are grown in Queensland, where high rain fall and tropical sunshine favor the plant. It is estimated that 260 million kilos of Australian bananas are harvested each year. The picking season is essentially all year round. Growers send their bananas to wholesale markets in big cities like Melbourne, Sydney, Brisbane, Perth, Adelaide or to major retailers. Every morning as early as 1-3am, the markets open and trading begins. Thousands of buyers- retailers from chainstores or independent markets- bid on the cartons of fresh produce and subsequently pack them off to your local fruit shop, supermarket or restaurant. Others are off to processing centers to make products such as cakes, muffins and the like. By buying Australian grown bananas, your role is bigger than participating at the tail end of the long trading process, more importantly you are supporting millions of local jobs and economy. I suppose this can be said for any locally produced food and products. I don't know. I just know my bananas...


This is my version of a gluten-free and dairy-free banana bread. I like it because it is egg free, low in fat (only quarter cup of oil used) and low in refined sugar. The bread rises well and retains the lovely aroma and moisture of bananas. Enjoy!
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Gluten-Free, Vegan Banana Bread

Ingredients
Dry
2 cups gluten free all purpose flour
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon baking soda

Wet
2 cups mashed bananas
1/4 cup olive oil
1/2 cup brown sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 170C (350F). Lightly grease loaf pan.
In a large bowl, mix dry ingredients well
In another bowl, mix wet ingredients
Combine dry and wet ingredients
Bake 35min to 45min until top is golden and well baked. Do the toothpick check if you'd like.

Notes + Inspiration
Add 1/2 cup of chopped walnuts for added crunch
Add 1/3 cup of choco chips for fun