Mom's Banana Walnut Bread
Okay, so mom's banana walnut bread wasn't gluten-free or vegan, but just a few tweaks and this classic is ready for the modern era. Not only is it delicious, it makes the house smell amazing.
3 C. basic gluten-free flour blend
3/4 C. sugar
1 T. psyllium husk (or other egg replacer)
2 T. water
2 T. vegan butter, melted (or coconut oil)
3 1/2 t. baking powder
1 t. salt
3/4 C. chopped walnuts (optional)
1 large banana, mashed
1 C. oat (or other non-dairy) milk
Heat oven to 350 degrees. In large bowl, blend flour, baking powder, and salt. Set aside.
In another bowl, stir psyllium with water for about 30 seconds, until mixture thickens. Stir in sugar and butter until all are well blended. Then stir in milk and banana.
Stir wet mixture into dry. When thoroughly blended (should be relatively thick), stir in walnuts.
Grease loaf pan with coconut oil, spray with oil, or line with parchment paper. (I find parchment works best). Pour in mixture. Bake for about 60 minutes, until inserted tester comes out clean.
The version pictured is a no-banana, add-(vegan)chocolate-chip version made as muffins. (This will decrease the baking time by about half, depending on your oven.) If you leave out the banana, double the psyllium and water.