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BabyCakes NYC

My Favorite Banana Bread Recipe

| 22 Comments

cookbookcover-medium.jpgI'm in a sharing mood today (which is rare!) so I want to give you my absolute favorite thing to bake at home on Christmas morning--the BabyCakes Banana Bread. It's an easy recipe to follow and pretty versatile. Throw in a big old handful of chocolate chips or blueberries if you're the type that lives dangerously! You really can't go wrong unless you add something like pickles?

A few things before you begin. As you know, I am into unscented coconut oil (be sure to melt it!) but you can substitute any other oil that you'd like, just make sure it's high quality because it truly makes a difference. Second, only fill the loaf pan you have at home halfway high with batter. You can scoop any leftover batter into muffin tins as a bonus! Finally, not all ovens are made alike. Baking times tend to be different from oven to oven so my best advice to you is to let the loaf bake for 20 minutes then check it. If it's still really jiggly in the center it has a long way to go. Once it firms up a bit, insert a toothpick in the center and when it comes out clean, it's ready to come out.

The banana bread keeps for about 5 days--I know this because I brought a loaf of it to Ireland and snacked on it with my sisters the whole time! We never got sick of it. By the way, most health food stores carry all the ingredients below but you can be luxurious and order them all on Amazon to be delivered (no judgement). Enjoy and Happy Holidays!

PS--you can click this link and buy the cookbook here.


Ingredients

1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour (gotta be Bob's, no sub)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoons xanthan gum
1/2 teaspoon salt
1 tablespoon cinnamon

1/3 cup oil
2/3 cup agave nectar
1/2 cup rice milk
2 tablespoons of good quality vanilla
1 1/4 cups mashed bananas

Directions

Preheat oven to 325 degrees. Brush your loaf pan with oil and set aside.


In a medium bowl, measure in flour, baking powder, baking soda, xanthan gum, salt, cinnamon and whisk. Add oil, agave nectar, rice milk and vanilla and then mix again. Fold in bananas until nicely distributed.

Pour batter into loaf pan (only halway!) and set in the oven. After 20 minutes, check on the loaf and continue baking until it passes the toothpick test. Remove from oven and cool for 30 minutes.

22 Comments

I LOVE BABYCAKES!!!! I live in Dallas and I received your cookbook AND a dozen red velvet cupcakes from your LA bakery for my bday- Y.U.M.!!!
On Christmas morning we like to have the old school orange rolls that come in a can, or aluminum roll that pops open. I do not eat like that anylonger and would LOVE an orange roll variation from Babycakes. I love your cookbook..... any variation I could make from the cookbook that would resemble an orange roll?? PLEASE HELP- it would be so awesome if I could make a healthier version for Christmas day.
Thank you so much and thank you fo being a positive influence to people that love their bodies and want to be better. :)
Aaron Evans

Glad you're a fan, Aaron! And happy you love the book! No idea how to solve the orange roll issue but I'm sure if you get in the kitchen and play around you can figure it out! Happy Holidays!

Awww, I was just in LA last weekend, but have been so focused on visiting you in NYC, I didn't even realize you had an LA store! I am from Vancouver BC and am bringing a group of 8 yogis to NYC May 19-23rd 2010. We will definately pay you a visit. We are also looking for a Central Park catered vegetarian picnic. Any idea of folks that could do that for me?
Blessings,
Dhana

Hey Dhana,

I know a fantastic vegetarian caterer & natural food chef named Aja that would be perfect for your Central Park vegetarian picnic. Ive enjoyed one myself from her!
Here is her website and contact information.
http://www.ajataharimarsh.com/food/services.htm

Enjoy!

Hey Dhana!
I know a fantastic vegan/vegetarian/natural food chef caterer named Aja in NYC that would be perfect for your Central Park Picnic. I’ve enjoyed one of those myself! She has a lot of delicious options to pick from. Heres her info: http://www.ajataharimarsh.com/food/services.htm

Hey Dhana!
I know a fantastic vegan/vegetarian/natural food chef caterer named Aja in NYC that would be perfect for your Central Park Picnic. I’ve enjoyed one of those myself! She has a lot of delicious options to pick from. Heres her info: http://www.ajataharimarsh.com/food/services.htm

This may become my new favorite treat! These look and sound amazing!

I just made my first Babycakes NYC banana bread. I stumbled upon your cookbook when my husband first required gluten and dairy - free products 2 years ago, and I've got to tell you, we LOVE every recipe I've tried thus far. But my absolute FAVORITE is this bread. It was so easy to make and even the batter tasted good! Thank you for sharing your secrets with us!

Where would i find agave nectar? thanks
sherry

I love the apple cinnamon loaf, but I never find the banana loaf moist? Not sure if it's because there is no apple sauce in this recipe? Have tried it a few times. Any advice to make this more moist?

How come this recipe is very different than the book (the measurements??). Was there a mistake in the recipe book?

We're baking the banana bread from the cookbook as I write this, and we've already had it in the oven for an hour and it's nowhere near done (getting quite brown on top but the knife comes out very wet). Should we replace the recipe in the book with this one? As Sam pointed out, this recipe is very different from the book. Love everything else we've tried!

I tried the banana bread recipe from the book today and I had the same problem as Jackie. My bread wasn't done even after an hour of baking. I finally just took it out, because I had to use my oven to make dinner. I don't mind eating a slightly underdone banana bread, because it doesn't have egg. But I'm not sure my son, who's got the food allergies, would like it.

The mini-muffins I made from the leftover batter were perfect, though.

I also noticed the amounts in this recipe are different than the book. Why is that so, Erin?

If anyone has tried doing both the recipe on the blog and the one on the cookbook, I'd appreciate your thoughts on which one is better.

Cheers!
Lexi

I know a fantastic vegetarian caterer & natural food chef named that would be perfect for your Central Park vegetarian picnic.

I've been using the original book's recipe for a while now and I had the same problem with cook times; they took forever! I found that using a mini loaf pan however, baked for 25 minutes and turning at the ten minute mark, seemed to bridge the gap and the mini loaves always came out lovely. Plus, the dough fills four or so mini loaf pans so I save some in the fridge until I want a loaf warm out of the oven.

I, too, am curious about the change in recipe as I've just seen this post on the website....anyone tried it yet? Also, has anyone tried using some other oil versus coconut oil? I'm wondering how that would affect the flavor...

Love the bakery and books Erin! Keep up the great work!

I've bought the book twice and given it away to friends in need twice, but having made the recipe from the book (so often after friends tasted it that it almost bankrupted me! :) and from here, the one in the book definitely works better. Both recipes tend to take at least double the time recommended, but the one in the book comes in around an hour and is moist, this one took two to three and is still too gooey...but I'm turning it into Banana pudding, so that's fine.

If anyone feels like posting the book version here, I'd appreciate it!

Various people in the world take the mortgage loans from different banks, because this is simple and comfortable.

i've made this recipe twice so far and it's soooo super goooey, even after cooking it for 45 minutes. i'm having the same struggles as everyone above me posted. i just googled Erin McKenna's banana bread recipe and found one that has only 1 tsp of vanilla (2 tbsp seems like sooo much...), and 1/3 cup agave. and less flour and whatnot. is that the same recipe as the book? and i'm confused.. which do you think is working better, the book or this blog recipe?

until this issue is solved, try adding a 1/2 cup more flour to the recipe if it's coming out too gooey.

I find it difficult to adequately express my appreciation and deep admiration for the way you have so beautifully and persuasively presented your position. I do believe what I gained from reading this article is something that will stay with for quite some time.

Same problems here. I followed the book recipe to a T and it did not cook after 1 1/2 hours of cooking. The recipe above is significAntly different from the one in the book. Which is right?
Example: the book says 6 medium bananas but that comes out to way more thAn 1 1/2 cups of banana.
I have wasted loads of expensive ingredient try to figure this out. Any advice would be great. Thanks.

I baked this last night following the book recipe and had the same problem. Ended up cooking for 55 mins, 20 mins covered with foil to stop from browning too much. Let it sit for 20 mins after. It was delicious though...

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