Chrissy Teigen's Banana Bread with a That's So Celiac Twist or Two
Like I said on my About page, I love turning Chrissy Teigen's Cravings' recipes into ones that I can enjoy. When I first made this recipe gluten free and tweeted about (this is pictured below), Chrissy Teigen liked the tweet (eeekkk!), as well as receiving a large response of people being so upset that I did not share the recipe and people letting me know they "stan a GF queen". So after a few trial and errors of perfecting making this recipe gluten free, I decided to share it while also making it vegan!
Chrissy originally released this recipe on Twitter when she was in the process of creating her second cookbook, which is called Cravings: Hungry for More. I love banana bread and found this recipe pre-celiac diagnosis. I started making the original recipe to bring into the office and to family gatherings as everyone really enjoyed it. I made it during Thanksgiving 2017, which is when I got beyond sick (not because of the bread well because of the bread, but not because it is bad -- it is so dang good -- #ThatSoCeliac) and lead to my celiac diagnosis. If you want to read more about the fiasco of my Thanksgiving sickness and my celiac diagnosis then go check out My Celiac Story for the finer details. I knew post diagnosis I had to find a way to make this recipe gluten free, so not only I could enjoy it, but I could still continue to have my friends and family enjoy it. I did that, which prompted me tweeting about it and realizing that a lot of other people wanted to enjoy it is as well. So here I am sharing the recipe after a few trial and errors for those who are gluten free and vegan to enjoy!
You do not even have to tell people that this Banana Bread is gluten free and/or vegan (please do tell your friends there is coconut in it incase they are allergic) because they won't even realize it. This still taste like Chrissy Teigen's original recipe, but celiac and vegan friendly! This is will be a recipe that you will get asked to continue to make for every friend and/or family gathering.
Cookware and Utensils You Will Need:
A bundt pan
2 large mixing bowls
Measurement utensils ( 1TBSP, 1TSP, 1C, 1/3 C, and 1/4C)
A mixer (not necessary, but I used my KitchenAid to combine all the ingredient together).
A stirring spoon
A whisk
A rubber spatula for getting the bread mixture into the bundt pan
A toothpick
A cutting knife or whatever you want to use to get yourself a piece of bread to try once it’s cooled
Ingredients for Banana Bread:
2 C Mashed Bananas - (I typically use 3 brown bananas that are medium in size)
Egg Substitute **
2/3 C Canola Oil
2 C of Sugar (I used Woodstock's Organic Pure Cane Sugar)
1 Box (3.5 oz) of Vanilla Instant Pudding (I used Simply Delish brand)
1 TSP Baking Soda
1 TSP Salt
1 C Unsweetened Shredded Coconut
Egg Substitutes:
I have been playing around with different egg substitutes to make this banana bread - I have had success with three different egg substitutes but have landed on a favorite.
With all of these substitutes you have to combine a powder with water then let it sit to form.
8 TBSP of Follow Your Heart VeganEgg + 2 C cold water
4 TBSP of Bob's Red Mill Gluten Free Egg Replacer + 8 TBSP of water
4 TBSP of Bob's Red Mill Flaxseed Meal + 12 TBSP of water (let sit in your freezer for 10-15 minutes to thicken and form an egg like substance)
My favorite egg substitute is the "Flaxseed Egg". You can't taste the flaxseed and it gives the bake goods the same texture you would have if you were baking the baked goods "normally".
Directions:
Preheat your oven to 325 degrees Fahrenheit.
Lightly grease bundt pan with canola oil or coconut oil (I use the canola oil).
Add a light showering of the Gluten Free 1-to-1 Baking Flour to the bundt pan, so the mixture does not stick throughout the baking process.
Make the egg substitute of your choice.
Combine mashed bananas, "eggs", and oil in a large bowl (I typically put these in my KitchenAid bowl).
Combine the flour, sugar, pudding mix, baking soda, and salt in the second large bowl.
Combine the dry ingredients to the wet ingredients.
Once the bread mixture is well combined (basically when the ingredients are uniformed), slowly add in the cup of shredded coconut and the chocolate chips!
Once all the ingredients are well mixed together (this will look and feel like cake batter, but again do not fret!), pour mixture into the lightly greased and floured bundt pan.
You will more than likely need to even out the mixture with a rubber spatula so it cooks evenly.
Try not to lick the remaining mixture in the bowl!
The original recipe states to bake for 60 minutes. However, you need to add an extra 10-15 minutes when making it gluten free and vegan. Also, your home will smell amazing during this time!
Once out of the oven, I take a small knife and lightly go around the edges to make sure the bread is not sticking to the bundt pan while cooling.
Let the bread cool for 20-25 minutes before flipping the bundt pan, so your bread is on a cutting board.
Slice and enjoy!
I was nervous to make this recipe vegan as I had perfected the gluten free version, but am so happy I took the chance on making it gluten free and vegan as it turned out way better than expected and just as good as Chrissy's original recipe. I have also made this recipe without a bundt pan and utilized a bread loaf pan to make a loaf and have utilized a muffin pan to muffins - all have been yummy and enjoyed by whomever was lucky enough to grab a piece before it was gone! Now run to the grocery store, grab all the ingredients needed to make this, bake away, and make your tummy along with lots of other people's tummies happy!