A warming banana bread recipe that is vegan and gluten-free, enjoy biting into thick slices and the delicious smell that fills the kitchen.
What is it about banana bread that we all adore? Is it the ease of making it, the delicious smell that fills the kitchen as the banana bread bakes or the warming satisfaction in each mouthful taken from a thick slice? Or maybe it is the way banana bread is one of the few cakes that are acceptable to eat for breakfast? Whatever it is that makes banana bread so popular we know you will enjoy our gluten-free, vegan and slightly healthier twist on this classic banana bread.
To create a tasty moist banana bread we have used a mix of gluten-free flours including ground almonds and buckwheat flour and to replace the eggs we have included flaxseed and apple cider vinegar, two ingredients we could not be without when it comes to vegan baking.
Although this is banana bread recipe with chocolate chunks and a chocolate swirl is equally delicious as pure banana bread.
vegan & gluten-free
with Chocolate Chunks
Serve 8 to 12
Prep time 15 minutes
Cook time 50 minutes
2 tablespoons milled flaxseed
6 tablespoons water
125ml plant-based milk
1 tablespoon apple cider vinegar
350g bananas (before peeling)
100g gluten-free plain flour
100g ground almonds
50g buckwheat flour
60g golden caster sugar
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
60ml maple syrup
60ml extra virgin olive oil
1 teaspoon vanilla extract
½ teaspoon salt
50g dark chocolate chunks
20g dark chocolate, melted
Heat the oven to 160°C fan.
Line a loaf tin with baking paper.
In a small bowl add the milled flaxseed and water, stir and set to one-side.
In a second small bowl pour the almond milk and stir in the apple cider vinegar, set to one-side.
Mash or blend the bananas.
In a large bowl tip in the flour, ground almonds, buckwheat flour, caster sugar, baking powder, half teaspoon of salt and bicarbonate of soda. Stir together.
Pour the maple syrup, extra virgin olive oil, almond milk and apple cider vinegar mix, vanilla extract, flaxseed and mashed banana into the dry ingredients and stir until thoroughly combined.
Add the chocolate chunks and stir in.
Spoon the banana bread mix into the lined loaf tin. Lightly smooth the surface and drizzle over the melted dark chocolate. To achieve the ripple effect use a skewer or a cocktail stick to drag the melted chocolate across the top of the cake.
Place on the middle shelf of the oven and cook for 50 minutes until golden on the surface and if you insert a skewer into the banana bread it comes out clean.
Place on a cooling rack for 20 minutes and then remove the banana bread from the tin to cool entirely.
HOW TO STORE:
Store in an airtight container and eat within 3 days.
HOW TO SERVE:
Enjoy thick warm slices of banana bread from the oven (once it has cooled slightly), eat it cool with a mid-afternoon cup fo tea or have for breakfast spread with jam or chocolate spread. Delicious.
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