I do love cake (I mean who doesn’t?!). But, when you’re gluten free, dairy and even egg free cake becomes something that tends to be left out. Having said that, more and more cafes are offering gluten free options and dairy free is up and coming but unless there is a vegan offering egg free is rare.
So, on a rainy Sunday in the middle of Summer what can you do? Make gluten free, dairy free, and egg free banana bread with the banana’s leftover from the week that are looking a bit sad and very ripe of course!! I’ve been wanting to experiment with aquafaba (the liquid from a tin of chickpeas) for a while and as I had some in the fridge I thought I’d see what I could come up with that used up the bananas and aquafaba. And, here it is – gluten free, dairy free and egg free Banana Bread.
The recipe has been tested and taste tested and declared delicious by not only my youngest Godson (thanks Brad), but also the fragrant Mr Smith who, as ever, is always the harshest critic to please (and he was pleased!).
So here it is, I hope you enjoy it. You can use an egg if you’re not intolerant to get a lighter loaf.
