Vegan Gluten-Free Banana Bread Recipe
Description:
Bananas often get overripe and end up discarded because they’re not very pleasant to eat. However, one of the best ways to use those overly ripe bananas is to turn them into a delicious, moist, and hearty banana bread. This Vegan Gluten-Free Banana Bread is a perfect treat for all vegan and gluten-free enthusiasts who have longed to enjoy a banana bread that matches both their dietary needs and flavor cravings. With a lovely balance of sweet and savory flavors, this banana bread will surely satisfy your snack cravings or serve as a comforting treat for your loved ones.
Cuisine: Continental
Course: Snack
Diet: Vegan, Gluten-Free
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Bananas, mashed | 4 ripe bananas |
| 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 Bananas (sliced for topping) | 1 banana (optional, for topping) |
| Cinnamon powder (Dalchini) | 1-1/2 teaspoons |
| Vanilla extract | 1 teaspoon |
| Baking powder | 3 teaspoons |
| Baking soda | 1/2 teaspoon |
| Coconut oil | 1/4 cup (or refined oil) |
| Date syrup | 1/3 cup |
| Apple cider vinegar | 1/2 teaspoon |
| Buckwheat flour (Kuttu ka Atta) | 1 cup |
| Rolled oats | 1/2 cup |
| Whole almonds (Badam), ground | 1 cup |
| Dark chocolate (dairy-free or regular), chopped | 80 grams |
Instructions:
-
Preheat the Oven:
Begin by preheating your oven to 180°C (350°F). Line a loaf tin with baking paper to prevent the banana bread from sticking. -
Prepare Dry Ingredients:
In a large mixing bowl, combine all of the dry ingredients: buckwheat flour, rolled oats, ground almonds, cinnamon powder, baking powder, baking soda, and salt. Whisk them together until well combined. Set aside. -
Prepare Wet Ingredients:
In another mixing bowl, add the mashed ripe bananas, almond milk, tender coconut water, apple cider vinegar (or white vinegar), melted coconut oil, date syrup, and vanilla extract. Whisk until the mixture is smooth and well combined. -
Combine Wet and Dry Ingredients:
Slowly pour the dry ingredients into the wet mixture, stirring gently as you go. This ensures that everything is evenly incorporated without overmixing. Once combined, fold in the chopped dark chocolate for added flavor and texture. -
Transfer to Loaf Tin:
Pour the batter into the lined loaf tin. For a decorative touch, you can place sliced bananas on top of the batter for a visually appealing finish. The banana slices will caramelize and provide a lovely topping during baking. -
Bake the Banana Bread:
Place the loaf tin in the preheated oven and bake for about 75 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so it’s a good idea to check after 60 minutes and continue baking if necessary. -
Cool and Serve:
Once baked, remove the banana bread from the oven and let it cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. This cooling time will help the bread set and make it easier to slice.
Allergen Information:
- Gluten-Free: This recipe is made with buckwheat flour, which is naturally gluten-free. However, for those with severe gluten intolerance or celiac disease, it is essential to use certified gluten-free oats and baking powder.
- Nut-Free Option: The recipe contains almond milk and ground almonds. For those with nut allergies, substitute the almond milk with oat milk or rice milk and use a different flour if necessary.
- Vegan: This recipe is entirely plant-based, making it suitable for anyone following a vegan diet. The flax seed powder acts as an egg replacer in this recipe, providing structure and moisture without using animal products.
Dietary Preferences:
- Vegan-Friendly: This recipe contains no animal products, making it a great option for those following a vegan lifestyle.
- Gluten-Free: By using buckwheat flour and certified gluten-free oats, this recipe caters to those with gluten sensitivities or celiac disease.
- Dairy-Free: The use of almond milk and dairy-free dark chocolate ensures this recipe is completely free of dairy.
- Refined Sugar-Free: With the use of natural date syrup, this banana bread is sweetened without refined sugars, making it a healthier alternative to traditional banana breads.
Additional Tips:
- Substitute Flax Seed for Eggs: If you are not vegan and prefer using eggs, you can replace the flax seed powder with two large eggs. However, the flax seed powder adds a pleasant texture and ensures the bread stays moist.
- Sweetness Level: The ripeness of the bananas will affect the sweetness of your bread. If your bananas aren’t as ripe as desired, you can adjust the sweetness by adding a little extra date syrup or sweetener of choice.
- Add-ins and Variations: Feel free to experiment with add-ins like walnuts, pecans, or raisins for added texture and flavor. You can also replace dark chocolate with dairy-free chocolate chips for a more indulgent treat.
- Storage: This banana bread stores well at room temperature for up to 3 days, or you can refrigerate it for up to a week. It can also be frozen for up to 2 months, making it a great option for meal prep.
Conclusion:
This Vegan Gluten-Free Banana Bread is the perfect way to make use of overripe bananas and turn them into a delicious, comforting treat. Whether you’re following a vegan or gluten-free diet or just love a good banana bread, this recipe is bound to be a hit. Enjoy it with a cup of tea in the evening, or pack a slice in kids’ snack boxes for a healthy, guilt-free option. With its blend of wholesome ingredients like buckwheat flour, flax seed powder, and almond milk, this banana bread is as nutritious as it is flavorful.
