Gluten/Dairy/Soy Free Hawaiian Banana Bread

I have seen this recipe shared a lot, all with subtle variations, so I don't think there is a single source to cite. None were gluten/dairy/soy free, but I had one to one flour substitute and soy free vegan butter, so wanted to give it a try. My 3 and 5 year old grandkids were coming for 12 days over Xmas and I promised to have a proper tea party with them. Well tea for me - they want hot chocolate!

The snag is that the 3 year old has at least 10 food allergies including wheat, dairy, soy, and sesame - ingredients in most desserts.  I have been experimenting with baking since his birth. Many of my offerings have been underwhelming or total failures, but I keep trying. I want everyone at the table, as much as possible, to share a meal.  Fortunately this one worked out.

Now to specifics.  This is normally made in the shape of a regular banana loaf.  I had a pan that made square mini cakes which is perfect for our tea party, so switched to that.  Normal baking time is 55-60 minutes for a loaf pan, but 30-35 min. worked for this smaller size loafs.  One of the variations between recipes was the amount crushed pineapple included - anywhere from 1/2 cup to 1 cup.  You are supposed to drain it, but that isn't easy. I used 1 cup for flavor and moisture but the centers were a little mushy. Not really undercooked, but not as firm as I would have liked.  

So I came up with 3 options to choose from for the next time - use 1/2 cup, drain the pineapple better, or cook it a little longer. I might make it as a traditional loaf next time, but do kind of like the individual loafs that look like small cakes.  I'll probably dust them with powdered sugar for our tea part to make the look fancier for our tea part.

Enjoy! And if you  make them let me know how they turned out. 

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Gluten/Dairy Free Hawaiian Banana Bread

Ingredients - 

3                        Bananas, mashed

1/2 C                 Soy Free Vegan Butter, softened (regular butter if dairy is okay)

1 C                    Sugar

2                        Eggs, beaten

1 tsp                  Vanilla

1 tsp                  Baking soda

1/2 tsp               Baking powder

1/4 tsp               Salt

1-1/2 C             One to One Gluten Free Flour Substitute

1/2 C                 Shredded Coconut

1/2 - 1C            Crushed Pineapple, drained
Optional - 3/4 cup dairy free chocolate chips (regular if dairy is okay)

Instructions - 

Prepare a 9 x 5 loaf pan or individual loaves pan (like a muffin pan but with square or mini-loaf shapes). For allergy free, I used coconut oil.  Pam is great but it includes soy which my grandson cannot have. 

Thoroughly combine sugar and vegan butter, then mix in the mashed bananas.  Add beaten eggs, vanilla, baking soda, baking powder and salt.  Combine well.  Add one-to-one flour substitute, shredded coconut, crushed pineapple and chocolate chips if using.  Mix gently until fully combined. 

Place the batter in the pan and tap the pan on the counter gently to level. I do want to note if you do make mini-loaves this makes more that 12.  About 14 I think, so you will need something to back the extra in. Place in the oven and bake.  For a loaf, bake about 50-60 minutes.  For mini-loaves about 30 - 35.  These times are approximate so keep and eye on them and test with a toothpick to make sure they are done.  

You can serve as is, or you can dust the top with powdered sugar for a fancier presentation.