Banan Bread
CarrotsKitchen,  Recipes

Gluten-free & Vegan Banana Bread

Banan Bread

What better way, than to start my holidays with a gluten-free & vegan banana bread? That’s right, there’s no better way. That’s why I decided to finally publish my own banana bread recipe. 

It’s a very basic recipe, which doesn’t need any additives, sugar, gluten, eggs, soya or anything else. It’s the perfect bread for almost anyone with food allergies or intolerances. 

Why doesn’t it need any of those additives? Well, because there are 6!! bananas mixed into the dough. I know, it sounds a lot – but let’s be honest: it’s a BANANA bread. The bananas make the dough sweet & perfectly sticky.

One of the most important things about the recipe is, that you should do everything by hand. That means, mash the bananas with a fork – yes, all 6 of them. Mash them well, until it’s almost like a thick smoothie. I also recommend using a spatula for mixing the rest of the dough later on. Using a food processor & electric mixer will destroy too much of the structure & the bread won’t turn out as great. Just trust me with this. 

Gluten-free & Vegan Banana Bread

inspired by hawaiian banana bread with very little ingredients, a lot of bananas & buckwheat flour.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, cake, Dessert, Snack
Cuisine: gluten-free, vegan
Keyword: breakfast, gluten-free, lactose-free, soy-free, vegan, vegetarian
Servings: 1 loaf

Ingredients

  • 6 bananas almost completely brown!!
  • 200 g buckwheat flour
  • 75 g tapioka starch
  • 20 g baking powder
  • 200 ml almond milk or any other plant-based milk
  • 3 tbsp maple syrup or any other syrup
  • 1 tbsp cinnamon
  • 1 pinch salt
  • 150 g chopped walnuts

Topping

  • 1 banana cut into half
  • 3 tbsp finely chopped nuts any nuts will suffice (great way to use any leftovers)

Instructions

  • Before starting with the banana bread itself, pre-heat your oven to 180 degrees & prepare your loaf tin with baking paper.
  • Start with adding the 6 bananas to a large bowl & break them into smalelr pieces with your hands. Next, mash them with a fork until creamy. This step is really important, as the banana is what makes the bread stick together. You could use a mixer, but it is THAT much better when using a fork & mashing them slowlely.
  • Next, add the maple syrup & almond milk & mix with a spatula. Again, using a mixer is possible, but the results are better doing it by hand.
  • Last, but not least, add all the remaining ingredients, apart from the chopped walnuts. Mix the dough until well combined & quite goeoey. I hate to repeat myself, but if you still can, mix it by hand, please.
  • As a last step fold in the chopped walnuts & transfer everything to your prepared loaf tin.
  • Top the banana bread mass with the chopped nuts & the banana. Make sure to press the banana slightly into the dough, so it doesn't burn.
  • Bake for aroung 60 minutes. Take the banana bread out of the loaf tin immediatly, as to allow any excess moisture to evaporate.
  • Enjoy! 😊
Ingredient substitutions 

So, once you reached this point, you’re probably asking yourself if you can exchange some of the ingredients… Yes, you can. Here’s a list of what & how:

  • Buckwheat flour: You could exchange it for brown rice flour or chickpea flour I would start with using 175g first as they need more water & if you need add some more almond milk. 
  • Tapioca Starch: You can use any starch, but tapioca will have the best results. Try adding 50 grams of potato or corn starch & after that go tbsp by tbsp. 
  • Maple syrup: While Maple syrup has a very unique taste, which fits perfectly with the nutty buckwheat, the walnuts & banana, you can use any syrup, from agave syrup through coconut sugar syrup to rice syrup. 
  • Walnuts: You don’t have to use any nuts at all. I, personally, just really like the crunch & texture & also the taste of anything that combines maple, banana & walnut is a dream come true to me. 

There’s also the possibility to make cupcakes out of this dough, but make sure to use a non-stick cupcake try, because it WILL stick to the usual paper inlays. Also the dough will be good for around 24 cupcakes. You could also use 2 smaller loaf tins. 

Banana Bread Cupcakes
gluten-free vegan banana bread

With my gluten-free & vegan banana bread recipe I’m leaving for holidays & I will be back with a new recipe in February. 

I hope you’re enjoying this recipe & as always leave comments, should you have any questions or you wanna share your results. 

Feel like baking something else? Try my CarrotCake.

You can find all my recipes here.

Have a lovely day.

Love, Carolin 💕

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