Cinnamon-Banana Bread
Erin McKenna, who owns the New York City vegan bakery BabyCakes NYC, makes this supermoist, potassium-packed banana bread with Bob’s Red Mill gluten-free flour. This bread is also healthy in other ways: It calls for agave nectar, a natural sweetener, instead of processed sugar, and a little canola oil replaces the usual butter.
Go to recipe (1 of 10)
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