rosemary banana bread (GF, vegan)

banana-bread-on-slateholding-lavender-in-gardenI can’t say that I’ve become addicted to bananas.  I really cannot.  But here’s a (trivial) fact: 3 out of my past 5 posts have contained them.  Perhaps it’s the warm weather.  Or perhaps it’s because bananas are convenient (for some odd reason, thanks foreign exchange) and delicious.

And oddly useful in baking.

aquafaba-on-bananasbrowning-bananasBananas are not like avocados — they get brown and they get questionably more useful.  A brown avocado is as good as the trash.  Well, perhaps as a hair mask of black castor oil for hair growth or something, but anything closer to the mouth is we’re no bueno.

I was noticing the browning of the above bananas and then taking a stroll in my garden and then the thought occurred to me: banana bread is really lovely.  Rosemary is great.  Rosemary when sweetened is even better.  And all of these things combined are possible because I’ve just drained out the liquid from a can of chick peas, which means I’ve got homemade “aquafaba”, aka chick pea liquid, which replaces eggs.  I’ve got a sea of ingredients that are just begging to be made into banana bread.  With rosemary.  And I say, “Oui!”


slice-banana-breadaquafaba-banana-breadPlease enjoy this recipe for a rosemary banana bread.  Which is conveniently gluten-free and vegan.  And might just partially come from your summertime garden.  😉


rosemary banana bread (vegan, GF)

Serves one loaf
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 3 Large bananas (preferably overripe)
  • 3/4 cups garbanzo bean cooking liquid (aquafaba)
  • 1/3 cup coconut oil (melted, if not already from the summer heat)
  • 1/2 cup coconut sugar
  • 1 tablespoon fresh rosemary (finely chopped)
  • a pinch sea salt
  • 1 cup brown rice flour
  • 1/4 cup arrowroot flour
  • 1/4 cup sorghum flour


Step 1 Pre-heat oven to 375 degrees F and prepare a bread pan with oil and flour. Blend together your bananas, garbanzo bean liquid, rosemary, salt, coconut oil, and coconut sugar. Set aside.
Step 2 In separate medium bowl, combine your flours. Mix your dry into your wet in a large bowl and mix until homogenous. Spatula into your prepared baking pan and bake until cooked through in the middle, meaning it doesn't jiggle and the top and sides are thoroughly browned. This will probably take 35 minutes, but of course depends on the power of your oven.
Step 3 Let cool to touch before consuming, and either keep at room temperature for up to 2 days or in the refrigerator for up to a week. Enjoy either cold, room temp, or warmed with a bit of coconut oil/seed butter for something lovely.

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