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Vegan Gluten-Free Banana Bread

A moist and tender banana bread that is vegan and gluten-free, made with ripe bananas and wholesome ingredients for a guilt-free treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas Ensure they are very ripe for maximum sweetness and moisture.
  • 180 ml oat milk or any unsweetened non-dairy milk Oat milk is creamy and has a slight sweetness.
  • 100 grams natural peanut butter Unsweetened and without added oil.
  • 60 ml olive oil or another light tasting oil This keeps the bread moist.
  • 60 ml maple syrup Natural sweetener that enhances the flavor.
  • 1 teaspoon pure vanilla extract For a delicious aromatic touch.
Dry Ingredients
  • 125 grams oat flour Provides a great foundation for gluten-free baking.
  • 120 grams buckwheat flour Adds nuttiness and is also gluten-free.
  • 2 tablespoons arrowroot flour or 1 tablespoon cornstarch Helps bind ingredients and give structure.
  • 2 teaspoons cinnamon Adds warmth and depth.
  • 2 teaspoons baking powder For leavening.
  • 1/2 teaspoon baking soda Works with the acids to help the bread rise.
  • 1/2 teaspoon sea salt Enhances the flavors.
  • 1/2 teaspoon nutmeg For an extra hint of spice.
  • 100 grams dark chocolate, chopped, or chocolate chips Because chocolate makes everything better!

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F) and line a bread tin with parchment paper.
  2. In a large mixing bowl, add the ripe bananas, oat milk, peanut butter, olive oil, maple syrup, and vanilla extract. Mix until smooth.
  3. Add the oat flour, buckwheat flour, arrowroot, cinnamon, baking powder and soda, salt, and nutmeg to the wet mixture. Mix gently until well combined without over-mixing.
  4. Fold in the chopped dark chocolate or chocolate chips evenly throughout the batter.
Baking
  1. Pour the batter into your prepared tin. Top with additional chocolate chips if desired and bake for 45-50 minutes, or until a toothpick comes out clean.
  2. Let it cool in the tin for about ten minutes before transferring to a wire rack to cool fully.
Serving and Storage
  1. This loaf keeps well at room temperature for 3-4 days in a sealed container and can be frozen for longer storage.

Notes

For uniform baking, ensure your oven is properly preheated. Rotate the bread halfway through baking for an even cook.