Banana Bread Trial #3

This is a continuation of my quest to make a tasty loaf of banana bread without gluten, or sugar. And yes, I want it to be vegan.

Twice now I’ve made lovely looking loaves that have been beyond bland. Was the third time a charm? Keep reading to see!

I still had some left over sourdough starter in my refrigerator, and I couldn’t bear to throw it out. So today I started with 3 bananas and about 1/2 cup of sourdough starter. I added in 1/2 cup applesauce, a flax egg, some baking soda, and 2 1/2 cups rice flour. Then I mixed in enough coconut milk to get the right consistency.

Just then I remembered my son’s advice from before. He thinks everything is better with chocolate chips. I rather agree, but all I had today were raisins, so I put about a 1/2 cup of those in as well.  I solar cooked the bread in parchment lined pans for a little over an hour.

IMG_20140413_120854299

And there you have it – bland, tasteless raisin banana bread!

Rating: less miserable than before. I think I need to quit using the started and maybe try a pumpkin banana bread with more spices for more taste. And, of course, keep the raisins! Anyone else have some good advice for fixing this?

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3 thoughts on “Banana Bread Trial #3

  1. Try agave or rice syrup, I think it’s called. They are natural sugar-free sweeteners. Or there is always Stevia… that is natural, too.

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