Vegan, Gluten-Free, And Sugar-Free Banana Bread

This is a really moist recipe that I found and modified to fit our lifestyle. It's great for when you have a handful of bananas that you haven't eaten and are turning brown on you. It's also great for lunch-prep for little kiddos.

Ingredients

1 1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour (or whatever gluten-free flour you have on hand)

1 tsp Baking Soda

1/2 tsp Salt

6 Tablespoons Organic Stevia

1/2 cup melted coconut oil (or vegan butter)

Bob's Red Mill Egg Replacer - equivalent to 2 eggs (I found some at Big Lots)

1 tsp Vanilla

3 Ripe Bananas, mashed

Preheat your oven to 350 degrees. Spray, or rub olive oil, on a loaf pan. In a medium mixing bowl, add all of your dry ingredients and set aside. In a small bowl, mix your wet ingredients. Add those to your dry and mix until just incorporated. Pour into your greased loaf pan and place in the oven for anywhere from 40-60 minutes, depending on your oven. Make sure to check doneness by inserting a small knife a few times over the last 20 minutes of baking time. The knife needs to come out clean. Once the bread is done cooking, remove from the loaf pan and place on a baking rack, or any heat resistant surface to cool. Store in the fridge, preferably in a glass container.