Challenge Accepted

I like to bake. I am pretty sure this is a clear statement. However, I always like to try new things. For me, baking (and cooking) is like a science experiment. I like to come up with ideas that I think might work (the science world would call this a ‘hypothesis’) and then test them out. I also like to bring in these science experiments to work to share with my co-workers. Lately, I’ve been feeling somewhat guilty. There is a gal who works for us named Kateland (yes, the Land of Kate) (pronounced like Katelyn) who is a Vegan and she’s also Gluten Free and Soy Free. So anytime I bring in something, I have to say its not Kateland friendly. Well today, I don’t have to do that anymore. I concocted a recipe ESPECIALLY FOR HER (because I love her so) and I am VERY proud of it. Not only does it taste amazing, but its also healthy(ish).


These guys were the main helpers for said gluten free vegan extravaganza that I had in my kitchen today. The Chia Seeds were like 5 bucks from Trader Joes, The GF Flour and the Vegan/Soy/Nut free chocolate chunks were from Wegmans. (Chia seeds can be used as an egg replacer!!! 1 tbsp chia per 3 tbsp water per egg. SIMPLE.


I also made my own almond meal/flour. This was a first for me, and, it was a knock out for the bread. It adds a nutty flavor and a slight crunch that can’t be beat!!! Its important to have another ‘flour’ or dry good in addition to the GF flour to keep it from turning to mush.


I was VERY anxious at this point. I had taste-tested the batter a few times to ensure its sweetness, but whether or not it would hold up in my hot box was a major concern. (::salute:: Major Concern). (HIMYM Reference….) The timing and the temperate were also a gamble. I had to make sure the thing wouldn’t burn on the outside, while the inside cooked to an even solidity. Nobody likes a mushy banana bread….especially vegans!!!


And voila! After about an hour and a half in the oven, this little guy made it! Even consistency, crunchy top crust. PERFECTION!!!

Vegan, Gluten Free Chocolate Chip Banana Bread

2 ripe bananas

1/3 cup cinnamon applesauce

1 tsp vanilla

1/2 tsp baking soda

1 chia seed egg replacement

1/4 tsp cinnamon

1/4 tsp nutmeg

A sprinkle of ginger (just ’cause).

Dash of salt

3 tbsp apple butter

3/4 cup almond flour/meal

1/3 cup raw cane sugar (I put it in the food processor for 20 seconds to break it down into smaller bits).

1 1/2 cup GF flour

1/2 tsp baking powder

Almost the entire bag of the chocolate chunks. (There would’ve been the whole bag in there, but I wanted to give them a taste test and, well, lets just say they’re really tasty!)


Preheat your oven to 350*F

Put the bananas and applesauce in a large bowl and mix until the banana chunks break down. (I throw these babies into my Orange Kitchenaid Mixer and give them a whirl with my whisk attachment.)

Add your vanilla, baking soda, baking powder, ‘egg’, cinnamon, nutmeg, ginger, salt and apple butter and let it mix up just a bit to combine.

Throw in your apple butter, almond meal or flour, sugar, GF flour and mix until its combined.

Then toss in your chocolate chunks and mix by hand with a spatula. Make sure you scrape the sides of your bowl to ensure no flour or other goodies are left stuck to the wall to ensure its a nice even sludge of tasty healthy goodness.

Put in a parchment paper lined loaf pan (I sprayed mine with non-stick spray just incase) and put in the middle rack in your oven for 1- 1/2 hours. ** IT REALLY depends on your oven on how long it cooks. I started at 60 minutes, and checked it, and then did 10 minute increments until a long wooden skewer could be put in the middle without any of the batter being liquidy and getting on the stick.

Let cool and then slice with a good serrated knife and enjoy!!!!


Be still, my heart.


Have a good one, y’all,

Sarah Montana


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