Gluten-free & Vegan Banana Bread
inspired by hawaiian banana bread with very little ingredients, a lot of bananas & buckwheat flour.
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! 😊