The Yankee Crafty B*tch makes a recipe for banana bread so good, you won't even realize it's vegan and gluten free.

How often do you find yourself with a bunch of bananas that look as though a trip to the compost is in their future?  Usually, they are still fine, but nobody likes an overly ripe banana.  Unless of course your from our household, because an overripe pile of bananas only means one thing.... banana bread!  In my humble opinion, it should be called banana cake because warm out of the oven with a scoop of vanilla ice cream (or coconut milk ice cream in my case) it may just be the perfect dessert.  This version is made without any eggs or dairy and with gluten free pancake mix and was such a hit in our household, I had to fend off the masses just to get a slice (or two!).

What you’ll need:

For the bread:

1 3/4 cup banana puree, from 4 to 5 ripe bananas
1/2 cup coconut oil, melted and cooled
1/4 cup turbinado sugar
1 T vanilla extract
1 1/3 cup gluten free pancake mix
A few shakes of ground cinnamon
A couple shakes of ground cloves
A couple shakes of nutmeg
3/4 t baking powder
1/4 t salt

For the topping:

2 tablespoons margarine
1/4 cup turbinado sugar
1/4 cup pancake mix


What to do:

Preheat the oven to 350°.  Mash the bananas in a food processor or mixer and then measure 1 3/4 cup banana puree and place in a large bowl.  Mix the rest of the ingredients, one at a time, into the banana puree and pour into a greased and floured 8x4 bread pan. 

For the topping, cut the margarine into the sugar and flour until it forms pea sized balls.  Pour over the bread and lightly press into the batter.  Bake for 60 minutes or until a knife comes out clean when inserted into bread.

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