Vegan Gluten-Free Banana Bread Recipe
Banana bread is a beloved comfort food that can easily be adapted for various dietary preferences. This vegan and gluten-free version combines the natural sweetness of ripe bananas with a blend of wholesome ingredients like buckwheat flour, rolled oats, and almond milk, creating a perfect treat for anyone following a plant-based or gluten-free diet. With the addition of coconut oil, flax seed, and date syrup, this banana bread is not only free of gluten but also full of healthy fats, fiber, and antioxidants. Whether you’re looking for a delicious breakfast option, an afternoon snack, or a healthy dessert, this Vegan Gluten-Free Banana Bread is sure to satisfy your cravings!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Bananas (mashed) | 4 |
| Almond Milk (Badam Milk) | 1/2 cup |
| Tender Coconut Water | 1/4 cup |
| Flax Seed Powder (Flax Meal) | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Ripe Banana (sliced for topping, optional) | 1 (optional) |
| Cinnamon Powder (Dalchini) | 1-1/2 teaspoons |
| Vanilla Extract | 1 teaspoon |
| Baking Powder | 3 teaspoons |
| Baking Soda | 1/2 teaspoon |
| Coconut Oil (or Refined Oil) | 1/4 cup |
| Date Syrup (or Honey) | 1/3 cup |
| Apple Cider Vinegar (or White Vinegar) | 1/2 teaspoon |
| Buckwheat Flour (Kuttu Ka Atta) | 1 cup |
| Rolled Oats | 1/2 cup |
| Ground Almonds (Badam) | 1 cup |
| Dark Chocolate (Dairy-Free or Regular) | 80 grams |
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Total Time: 100 minutes
Servings: 4
Cuisine: Continental
Course: Snack
Diet: Vegan, Gluten-Free
Instructions
-
Preheat the Oven
Preheat your oven to 180°C (350°F). Line a loaf tin with baking paper, ensuring it’s well-covered for easy removal after baking. -
-
Mix Dry Ingredients
In a large mixing bowl, add buckwheat flour, rolled oats, ground almonds, baking powder, baking soda, cinnamon powder, and salt. Whisk everything together to ensure all the dry ingredients are well combined. -
Prepare Wet Ingredients
In another bowl, mash the ripe bananas until smooth. Add the almond milk, tender coconut water, apple cider vinegar (or white vinegar), coconut oil (or refined oil), vanilla extract, and date syrup (or honey). Mix everything thoroughly until combined. For a flax egg replacer, add flax seed powder to the wet ingredients and whisk until the mixture becomes thickened, resembling an egg-like consistency. -
Combine Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet mixture. Stir gently with a spatula or spoon until a smooth batter forms. Be careful not to overmix the batter, as this can affect the texture of the bread. -
Add Chocolate and Banana Slices
Once the batter is well combined, fold in the chopped dark chocolate (use dairy-free chocolate if preferred). If you’re using the sliced banana for topping, carefully arrange the slices on top of the batter for an added decorative touch. -
Bake
Pour the prepared batter into the lined loaf tin. Place it in the oven and bake for 75 minutes at 180°C (350°F). To test if the bread is done, insert a toothpick into the center. If it comes out clean, your banana bread is ready. -
Cool and Serve
Once baked, remove the banana bread from the oven and allow it to cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve.
Tips for Making the Best Vegan Gluten-Free Banana Bread
- Bananas: The key to a delicious banana bread is the ripeness of your bananas. Choose bananas that are very ripe, with brown spots, for a naturally sweet flavor.
- Oats: If you’re gluten intolerant, make sure to use certified gluten-free oats to avoid cross-contamination.
- Sweetener Substitutes: If you prefer a different sweetener, you can substitute date syrup with maple syrup or agave nectar.
- Add-ins: For additional flavor, consider adding chopped nuts like walnuts or pecans, or even dried fruits like raisins or cranberries.
- Flax Seed: The flax seed powder acts as an egg substitute. If you don’t have flax meal, you can make your own by grinding flax seeds in a blender or spice grinder.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze individual slices.
Serving Suggestions
This Vegan Gluten-Free Banana Bread is perfect for any time of day! Enjoy it as a hearty breakfast with a cup of coffee or tea. It’s also an excellent snack to pack into kids’ lunchboxes. Pair it with other healthy treats, such as Atta Biscuit (Whole Wheat Flour Cookies Spiced with Cardamom) or Chocolate Crinkle Cookies, for a well-rounded afternoon snack.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~ 250 |
| Protein | ~ 4g |
| Carbohydrates | ~ 35g |
| Fiber | ~ 5g |
| Sugars | ~ 15g |
| Fat | ~ 12g |
| Saturated Fat | ~ 5g |
| Sodium | ~ 150mg |
This Vegan Gluten-Free Banana Bread is a simple yet flavorful recipe that combines the wholesome goodness of bananas with a range of nutritious, plant-based ingredients. Perfect for anyone seeking a delicious, healthy snack that aligns with both vegan and gluten-free diets!
