Vegan Gluten-Free Banana Bread
16 People
140 Cals
Vegan Gluten-Free Banana Bread
16 People
140 Cals
About the recipe
There’s something so satisfying about making your own banana bread from scratch. You know exactly what’s going into it — real, simple ingredients without the additives, preservatives or excessive sweetness you often find in packaged cakes and snacks.This Vegan Gluten-Free Buckwheat Banana Bread is one of those recipes I love having in the kitchen. It’s moist, naturally sweet and delicious, made with ripe banana, buckwheat flour, flaxseed, extra virgin olive oil and just a little pure maple syrup.It’s naturally vegan, gluten-free, dairy-free and egg-free, and can also be completely nut-free when made with olive oil and a nut-free plant milk.I especially love using buckwheat flour. Despite its name, buckwheat isn’t wheat — it’s a naturally gluten-free seed and a wonderful wholefood alternative to highly refined flours. It provides fibre, plant-based protein and minerals including magnesium and manganese, while giving the banana bread its beautiful earthy, nutty flavour.Flaxseed adds valuable fibre and plant-based omega-3 fats, while ripe bananas provide natural sweetness, potassium and fibre. Extra virgin olive oil adds heart-healthy monounsaturated fats and helps create a beautifully soft, moist loaf without the need for butter.Because you’re making it yourself, you’re also in control of the sweetness. This entire loaf uses just 60 ml of pure maple syrup, with most of its sweetness coming naturally from ripe bananas.It’s a lovely example of how I like to eat — simple, nourishing food made from ingredients you recognise.Enjoy a slice for breakfast, afternoon tea or with your next coffee. I love mine spread generously with tahini and a little drizzle of honey — or maple syrup to keep it completely vegan.It freezes beautifully too, so slice up any leftovers and freeze them individually for an easy homemade breakfast or snack whenever you need one.
Nutrition Per Serving
140
Calories
6g
Fat
1g
Saturates
7g
Sugars
159mg
Salt
4g
Protein
19g
Carbs
4g
Fibre
Ingredients
Flaxseed Mixture
- 30 grams ground flaxseed flax meal
- 80 ml water you can also use 2 eggs to replace the flax eggs
Banana Bread
- 200 g buckwheat flour
- 2 teaspoons ground cinnamon
- 3 teaspoons gluten-free baking powder
- ½ teaspoon sea salt
- 380 g ripe banana mashed — approximately 3 large bananas
- 120 ml plant-based milk of your choice
- 60 ml pure maple syrup
- 80 ml extra virgin olive oil or macadamia nut oil
- 2 teaspoons vanilla extract
Topping
- 1 banana sliced in half lengthways
Method
- PREHEAT your oven to 170°C fan / 340°F. Line a loaf pan with baking paper (parchment paper).
- MAKE THE FLAXSEED MIXTURE by combining the ground flaxseed and water in a small bowl. Set aside for 5 minutes to thicken.
- MASH the bananas in a large mixing bowl until mostly smooth.
- ADD the plant milk, maple syrup, olive oil, vanilla and flaxseed mixture. Stir until combined.
- ADD the buckwheat flour, cinnamon, baking powder and sea salt. Gently mix until just combined, taking care not to overmix.
- SPOON the batter into your prepared loaf pan and smooth over the top. Arrange the two banana halves over the batter, cut-side facing up.
- BAKE for approximately 50–60 minutes, or until the banana bread is risen and golden and a skewer inserted into the centre comes out clean.
- COOL in the pan for 15 minutes, then carefully transfer to a wire rack and allow to cool before slicing.
- Serve as is with your next coffee, or spread generously with tahini. I love mine with tahini and a little drizzle of honey — use maple syrup instead to keep it completely vegan.
NOTES + INSPIRATION
USE 2 EGGS to replace the flax eggs in the recipe.
MAKE IT CHOCOLATE: Fold through 100 g (3½ oz) chopped dark chocolate or dairy-free chocolate chips before baking. But honestly, it’s absolutely delicious kept plain and simple.
MAKE IT NUT FREE: Use extra virgin olive oil rather than macadamia nut oil and choose a nut-free plant milk.
TO STORE: Keep your banana bread in an airtight container for several days.
TO FREEZE: Slice the cooled loaf and freeze individual portions. Simply thaw as needed for an easy homemade breakfast or afternoon snack.
WAYS TO SERVE: Enjoy as is, or lightly toast a thick slice in a pan until golden and warm, then spread generously with tahini. It’s also delicious topped with Greek or coconut yoghurt, fresh berries, nut butter, or a little drizzle of honey or maple syrup.
