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Vegan Gluten Free Banana Bread

This Vegan Gluten Free Banana Bread is incredibly moist and packed with flavor, perfect for breakfast, dessert, or a post-workout snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas The riper, the better! These sweet beauties are the stars of the show and lend the perfect moisture to your bread.
  • 180 ml oat milk or any unsweetened non-dairy milk A creamy and delightful base; feel free to use almond, soy, or coconut milk.
  • 100 grams natural peanut butter Unsweetened and without added oil. Substitute with almond or cashew butter if desired.
  • 60 ml olive oil or another light tasting oil Keeps your banana bread moist; feel free to use melted coconut oil for a tropical twist.
  • 60 ml maple syrup A natural sweetener that enhances the banana flavor.
  • 1 teaspoon pure vanilla extract The secret ingredient for depth of flavor!
Dry Ingredients
  • 125 grams oat flour A gluten-free option that creates a beautiful texture.
  • 120 grams buckwheat flour Rich in nutrients and adds a slight nuttiness.
  • 2 tablespoons arrowroot flour Adds lightness and binds the dough together.
  • 2 teaspoons cinnamon A warm spice that pairs perfectly with bananas.
  • 2 teaspoons baking powder The leavening agent to help your bread rise to perfection.
  • 1/2 teaspoon baking soda For an extra lift!
  • 1/2 teaspoon sea salt Enhances all those yummy flavors.
  • 1/2 teaspoon nutmeg Just a hint to elevate the taste.
Add-ins
  • 100 grams dark chocolate, chopped, or chocolate chips Because who doesn’t love the magic of chocolate?

Method
 

Preparation
  1. Preheat the oven to 180 degrees C (350 degrees F) and line a bread tin with parchment paper.
  2. In a large bowl, add the bananas, oat milk, peanut butter, olive oil, maple syrup, and vanilla. Use an immersion blender to mix until smooth, or mash the bananas and whisk in the other wet ingredients until fully incorporated.
  3. Add the oat flour, buckwheat flour, arrowroot flour, cinnamon, baking powder and soda, salt, and nutmeg. Mix until well combined, ensuring no visible streaks of flour remain.
  4. Fold in the chopped dark chocolate until it’s evenly distributed throughout the batter.
  5. Pour the batter into the prepared baking tin, optionally topping with more chocolate pieces.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the banana bread cool in the tin for 10 minutes before transferring it to a wire rack.
Storage
  1. Store in a sealed container for 3-4 days at room temperature, or freeze for up to three months. Slice before freezing for easy access later!

Notes

Use blackened bananas for sweetness; don’t overmix the batter; and cool properly to prevent breakage.