Ingredients
Scale
Egg replacer:
- 36 g potato protein isolate
- 90 g water
- 15 g (1 Tbsp) neutral oil
Wet
- 475 g very ripe banana, mashed smooth *See notes
- ¾ cup sugar
- ¼ cup brown sugar
- 80 g (⅓ cup) non-dairy milk
- 3 Tbsp neutral oil (¼ cup total including egg oil)
- 2 Tbsp vanilla
- 1 tsp apple cider vinegar
Dry
- 190 g white rice flour
- 100 g tapioca starch
- 60 g potato starch
- 30 g millet flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ½ cup mini chocolate chips or raisins (optional)
Instructions
- Whisk potato protein, water, and 1 Tbsp oil for 30–45 seconds until foamy. Rest 3 minutes.
- Whisk mashed banana and sugars for 30 seconds.
- Whisk in milk, remaining oil, vanilla, and vinegar.
- Whisk all dry ingredients together in a separate bowl.
- Gently fold wet ingredients into dry until just combined. Rest batter 15 minutes. (If batter is thick, add 1–3 Tbsp milk until it slowly ribbons).
- Fold in optional mix-ins and pour into pan (¾ full) and smooth top.
- Bake at 345°F for 70–80 minutes. Tent loosely after ~45 minutes
- Toothpick: moist crumbs, no wet batter. 190F internal temperature. Cool 15 min in pan, then fully on rack.
Slice and Enjoy!
Notes
*If bananas are:
• 450–500 g → use full milk amount
• Over 500 g → reduce banana or loaf will be dense
• Under 450 g → add +1–2 Tbsp milk