banana bread is another one of those that i have tried to make gluten, dairy, egg, refined-sugar free many times, with absolute failure each time. this morning i came across gluten-free goddess’s vegan banana bread recipe, and was so excited to give it a try, especially seeing as how it would require very little tweaking.
if you make this banana bread, USE A CAST IRON SKILLET. it was so wonderfully delicious, i’ve basically been thinking about it all day, and i’m pretty sure it was largely because of the consistency/texture the skillet created. i’m sure it would have been great in a loaf pan too, but something about that crispy texture around the outside and that heartwarming feel of the cast iron skillet really made my day.
the only changes i made were:
- i used 3/4 cup of coconut sugar instead of 1 cup of brown sugar
- i used 1/4 cup chopped walnuts and 1/4 cup chocolate chips (i think i would have preferred it with 1/2 cup walnuts only – no chocolate chips)
- i baked it for about 40 minutes instead of a full hour