Good Eats Good Times

I think this is going to be a blog about cooking.

Tag: nutty flava

Gluten Free/Vegan Banana Bread

This was the third time I made banana bread this semester, and I think I finally got it right. The first time was right after we got back from the holiday break and all of the roomies stayed up and anxiously waited for the Banana Bread to finish baking (see picture below). Sadly, however, it never really seemed to finish baking. There were a lot of chocolate chips involved and a bit too much apple sauce, and it was kind of a gooey (albeit still delicious) mess. The second time I made it it wasn’t bad…but I knew I could do better. I was low on sweetener (I’ve been using Agave Syrup but was out of it) and that one just didn’t do it for me.


Nevertheless, it seems like third time was the charm. Try this one out for a delicious gluten free and vegan banana bread with some nutty/appley flavors.

  • 3 ripe bananas
  • 1/4 cup oil
  • 1/3 cup applesauce
  • 1/2 cup agave syrup
  • 1/2 cup nuts (walnuts and/or almonds, I used a mix)
  • 1 3/4 cups gluten free flour
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla

Bake at 350 for 50 minutes-1 hour.


Preheat the oven. In a large bowl, mix (and mash) your bananas with the oil, applesauce, agave syrup, and vanilla. In a separate bowl mix your dry ingredients (flour, baking soda, salt, nuts). I used about 1 cup of Bob’s all purpose gluten free flour and 3/4 of Bob’s brown rice flour. I ground the nuts in the magic bullet but you could probably also just chop them. Next, mix your dry ingredients into the bowl with the wet stuff. Pour into a loaf tin (lightly greased) and throw it in the oven. About 50 minutes later it should come out nice, hot, and ready! (although you’ll probably want to let it cool before digging in).


That’s it! Especially if you’re gluten free/vegan, this banana bread will not disappoint.

Sidenote: I didn’t refrigerate since I found that it stayed much moister that way (although popping it in the microwave doesn’t hurt if it does get dried out). Does anyone have any advice on refrigerating vs. not refrigerating? I usually eat this stuff pretty quickly so I had no problem finishing it off within a few days (with some help from my roommates of course…)


Vegan/Gluten Free French Toast

French Toast is delicious. With the tahini and almond/cashew cream, this french toast has a great, nutty flavor. This recipe is great since it’s pretty much exactly like regular french toast, just with a few substitutes. This is a quick and easy way to enjoy this old treat sans gluten, dairy, and eggs.

This recipe was adapted from



  • 1/2 cup almond/cashew Mimic Creme (original calls for 3/4 cup almond/soy milk)
  • 1-1 1/2 tbsp gluten free flour
  • 1/2-1 tsp vanilla
  • 1 tsp nutmeg, 2-3 tsps cinnamon
  • 2 tbsp tahini
  • 1 1/2-2 tbsp agave syrup (original calls for maple syrup)
  • A few slices of Udi’s Gluten Free Whole Grain Bread or your bread of choice

Serves 1-3, Prep time: 15 minutes


Whisk the Mimic Creme, agave syrup, vanilla, and tahini in a small bowl. Add the flour, nutmeg, and cinnamon. Transfer the mixture to a pan or something with a shallow base (a tupperware worked perfectly). Take the bread and coat each side with the mixture. Toss the gooey bread into a frying pan with some Earth Balance (margarine/oil) and let it fry on each side for probably about 3-5 minutes.

Your quick and easy, gluten, vegan french toast is ready to be topped with some maple syrup, fresh fruit, or whatever else you’d like.