Easy Buckwheat Banana Bread (Vegan & Gluten Free)
This easy buckwheat banana bread is soft, tender and sweet - made with just 10 ingredients, one bowl and 5 minutes of prep. If you’ve struggled with dry gluten-free bakes, this one might just change your mind!
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Serves: 10 slices
Calories: 238kcal
Ingredients
Wet ingredients:
- 400 g ripe bananas (approx 4 bananas)
- 175 g maple syrup
- 60 ml dairy free milk
- 2 tsp vanilla extract
Dry ingredients:
- 160 g buckwheat flour
- 100 g almond flour
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- ½ tsp salt
Extras:
- 75 g vegan chocolate chips (plus extra for topping, optional)
Equipment
- 2lb Loaf Tin
Instructions
- PREPARE. Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 2lb loaf tin with parchment paper.
- MASH THE BANANAS. Peel the bananas and then, in a large bowl, mash the ripe bananas using a fork or potato masher, until no large lumps remain.400 g ripe bananas
- STIR IN THE WET ingredients.175 g maple syrup, 60 ml dairy free milk, 2 tsp vanilla extract
- ADD THE DRY ingredients and stir together until just combined (don't beat the mixture).160 g buckwheat flour, 100 g almond flour, 1 tbsp baking powder, 1 tbsp ground cinnamon, 1/2 tsp salt
- ADD THE CHOCOLATE chips and fold through.75 g vegan chocolate chips
- TRANSFER TO THE BAKING TIN. Pour the batter into the lined loaf tin and sprinkle some extra chocolate chips on top.
- BAKE in the preheated oven for approximately 50 minutes, or until a knife inserted into the centre of the banana bread comes out clean.Note: To test if the banana bread is cooked insert a knife/skewer into the centre of the cake - if it comes out clean, or with just a few dry crumbs on it, it is cooked. If the knife comes out with wet batter on it, cook the banana bread for a further 2-4 minutes before testing again.
- COOL. Let the banana bread cool in the tin for 15 minutes before transferring it to wire rack to finish cooling.
Notes
Vegan / Dairy Free / Egg Free / Gluten Free
Recipe inspired by: USA
NOTE 1: Use very ripe bananas. Those with a yellow skin that is speckled with brown spots - essential for sweetness and texture.
NOTE 2: Mix gently. Over-mixing can make a cake dense.
NOTE 3: Don’t skip the almond flour. It transforms the texture of this loaf from dry to tender.
NOTE 4: Let it cool fully before slicing. If you choose to ignore this tip (which I often do), cut the loaf into squares rather than slices.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 238kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 254mg | Fiber: 5g | Sugar: 20g | Net Carbohydrates: 35g
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