Vegan Gluten Free Banana Bread

Top down view of two slices of banana bread cut from a loaf.

Vegan Gluten Free Banana Bread

An easy one-bowl vegan gluten free banana bread, made with a blend of whole grain oat and buckwheat flour. Lightly sweet and studded with chocolate chunks, it's a great go-to recipe!

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 322kcal

Author Alexandra Daum

Ingredients

3 large ripe bananas about 250g / 9 oz. in total, weighed after peeling
180 ml (¾ cup) oat milk or any unsweetened non-dairy milk
100 grams (⅓ cup) natural peanut butter unsweetened and without added oil
60 ml (¼ cup) olive oil or another light-tasting oil
60 ml (¼ cup) maple syrup
1 teaspoon pure vanilla extract
125 grams (1 cup) oat flour
120 grams (¾ cup) buckwheat flour
2 tablespoons arrowroot flour or 1 tablespoon cornstarch
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon nutmeg
100 grams (½ cup) dark chocolate, chopped, or chocolate chips use baking chocolate for the best results

Instructions

Preheat the oven to 180°C (350°F) and line a bread tin with parchment paper.
Add the bananas, milk, peanut butter, olive oil, maple syrup, and vanilla to a large bowl. Use an immersion blender to mix until smooth. Alternatively, blend in a standing blender, or mash the bananas with a fork before whisking in the other wet ingredients.
3 large ripe bananas, 180 ml (¾ cup) oat milk, 100 grams (⅓ cup) natural peanut butter, 60 ml (¼ cup) olive oil, 60 ml (¼ cup) maple syrup, 1 teaspoon pure vanilla extract
Add the oat flour, buckwheat flour, arrowroot, cinnamon, baking powder and soda, salt, and nutmeg to the bowl. Mix until well combined and no visible streaks of flour remain.
125 grams (1 cup) oat flour, 120 grams (¾ cup) buckwheat flour, 2 tablespoons arrowroot flour, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, ½ teaspoon nutmeg
Stir the chocolate into the banana bread batter, mixing until it's evenly incorporated throughout. Over-mixing isn't really a concern with gluten-free banana bread.
100 grams (½ cup) dark chocolate, chopped, or chocolate chips
Pour the batter into the prepared baking tin, topping with additional chocolate if desired.
Bake for 45-50 minutes, or until a toothpick or skewer inserted into the middle of the loaf comes out clean. The top of the loaf should be golden in colour.
Cool the banana bread in the tin for ten minutes before removing and cooling fully on a rack. This keeps well for 3 to 4 days in a sealed container at room temperature and freezes well.

Notes

• Please note that the volume/weight for the flours is not incorrect - buckwheat flour is heavier and very finely ground, so it weighs more per cup.

Cup measurements are provided as a courtesy and are not reliable or accurate. I highly recommend using a scale to properly measure your ingredients for a consistent outcome.

Storage: keep in a sealed container for 3-4 days at (cool) room temperature, or refrigerate to store longer.

Freezing: this freezes well as a full loaf or individual slices. Place in an airtight container and freeze for up to three months.

Nutrition