If we say banana bread, we mean banana bread.
This recipe is full of bananas, adding this exotic sweetness and juicy texture.
And above that, it’s also gluten-free. Instead of wheat flour, you use oats, almonds and buckwheat flour.
You use four large bananas, or six small ones to make the dough.
It’s the first step to the recipe. Mash the bananas into one consistent banana puree.
It’s best to use a food processor for this recipe as it ensures you mix everything well and smooth.
Then, you add the other wet ingredients: the oat milk, coconut oil and lemon juice.
Again, mix everything and make sure it is well combined.
Only then should you add the dry ingredients, except the chopped walnuts and chocolate. This way, you can make sure everything is well combined.
Adding the walnuts and chocolate is the last step to bring more crunchiness and flavor to your final dish. It is best to break the chocolate into small pieces using a knife.
Then, mix everything well, and set aside.
You’re ready to bake it.
You’ve pre-heated the oven to 180°C (350°F).
Now all you have to do is line a baking tray with baking parchment and fill the dough inside.
Bake in the oven for 60 minutes.
Let it cool down before cutting.
You best enjoy this banana bread while it’s still warm, or already when it’s cooled down completely.
It makes a great breakfast bread, or you can serve it for coffee time with a hot cup of tea or coffee.
Let us know in the comments how you liked this recipe.
Juicy Banana Bread (Vegan & Gluten-Free)
Juicy banana bread made with bananas, oats and buckwheat flour. Vegan, gluten-free and delicious.
- Wet ingredients
- 4 large ripe bananas (or 6 small ones)
- 1 1/2 cups oat milk
- 2 tbsp coconut oil
- Juice of 1/2 lemon
- Dry ingredients
- 2 tbsp organic cane sugar
- 2 tsp cinnamon
- 1 pinch of sea salt
- 1 1/2 cups fine oats
- 1 cup ground almonds
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1 cup chopped walnuts
- 1 bar dark vegan chocolate – broken to small bits
- For decoration
- 1 banana
- Chopped walnuts or
- Sesame seeds
Preheat the oven to 180°C (350°F).
Blend the four bananas with a food processor.
Then, add the wet ingredients and stir well: add the oat milk, coconut oil, and lemon juice.
Next, add the dry ingredients: add the sugar, cinnamon, salt, oats, buckwheat flour, and baking powder. Mix well again.
Lastly, add the chopped walnuts and broken chocolate bar, mix one last time.
Line a baking tin with baking parchment, add the mixture inside.
Take the banana for decoration: Peel it, and cut into two long halves. Place on the top of the dough.
Bake the cake in the oven for 60 minutes.
You can leave out the sugar or even add more, depending on your preference for sweet.