My sister Matti is here to stay for the weekend so we thought it would be nice to bake this gluten-free banana bread together. Matti has an intolerance to gluten and whist I have an intolerance to people with an intolerance to gluten I love my sister and I wanted to enjoy cake with her so we made this.
I absolutely love banana bread. I think it’s one of those cakes that is as close to comfort food in cake form as you can get. It seems to be a pretty universal cake too as many cultures makes something similar. My confession is that I got addicted to the Starbucks banana bread which whilst I know it isn’t, tastes like a homemade cake and has all the qualities of a good banana bread; moist, crumbly, sweet and moreish. If ever in doubt I will always revert to a banana bread because it seems to be a firm favourite with kids and adults alike but not only do you get the incredible tasting cake, your home will also permeate with the stunning aroma of baking bananas, sugar and cinnamon.
It’s an adaptation of my mums recipe and it’s foolproof every time, even substituting the regular flour for gluten-free flour and ground almonds, it’s still robust and delightfully good. It’s not fancy but it’s unbelievable easy to make, there’s very little to it.
Buckwheat Chia Bread
Place the flours, butter and sugar into a large and with your hands, rub them together. You should end up with either a dough-like paste or crumbs, either is fine.
In a cup or bowl, mash the bananas with a fork, then add the eggs and beat through. Add then vanilla extract and cinnamon and stir though. Add this mix to the crumbly dough and mix well together – a whisk or a wooden spoon will do this really easily.
Stir in the walnuts and then pour the batter into the loaf tin. Sprinkle the top with a little more sugar and crumble some crushed walnuts on top, then bake for 45 minutes or until the cake has risen and is nicely dark and a skewer inserted comes out clean. Place on a wire rack to cool, then remove from the tinThis one bowl vegan and gluten free banana bread is packed full of flavour and makes a delicious afternoon snack! Being vegan it is also
Quinoa Banana Cake
In fact it is one of the only fruits I can get him to eat without me having to sneak it amongst other things. (Thank you smoothie maker!) so we always have loads of bananas in our house.
Although he seems to be chomping on them constantly, you always end up with the last few sorry looking bananas on the kitchen side that are turning black and soggy.
Make up a batch of this delicious moist and easy one bowl vegan & gluten free banana bread and you can thank me later!
Doves Farm Gluten Free Self Raising White Flour
Whilst I'm on the subject of leftovers, if you have any spare courgettes in the fridge you can also whip up this vegan courgette cake with lemon glaze.
If you are looking for something else to use up your over-ripe bananas, why not check out my One Ingredient Banana Ice Cream or Air Fryer Caramelized Bananas.
Gluten Free Flour - Now, gluten free baking can get a little complicated, to get the perfect flour blend on your bake can feel like a scientific experiment! You can create your own blend (mixing together different GF flours eg. oat or almond in varying quantities to achieve the right mix), however this can take a lot of tries (and wasted bakes) until you find the right blend.
One Bowl Moist Vegan Gingerbread Loaf Recipe
I came across this Doves Farm Free From Gluten Free White Flour which is a mix of rice, potato, tapioca, maize and buckwheat flour and I have used it ever since for all my gluten free baking needs.
Bananas - The trick here is to use the black, soggy overripe bananas that look like they are past their best, trust me they are not! Over ripe bananas are much sweeter as the starches in the banana are converted to sugar in the ripening process.
Coconut oil - Coconut oil is full of anti-inflammatory, anti microbial and anti-fungal properties. You can also use a vegan spread in replace of the coconut oil in this recipe in the same quantity.
Caramelised Banana Buckwheat Bread
Plant Based Milk - To make this recipe I have used almond milk, however this can be substituted for any other plant based milk eg. Soya or oat. Please check packaging for all allergens.
Apple Cider Vinegar - This reacts with the bicarbonate of soda to help the bread rise and creates a soft, fluffy texture.
Bicarbonate/baking soda - Baking soda helps the bread rise in conjunction with the apple cider vinegar, but it also helps to give the bread a wonderful brown, crispy colour on the outside.
Perfect Soft Gluten Free Banana Bread
This one bowl vegan and gluten free banana bread is best kept on the kitchen side in an airtight container, it will keep well like this for around 4 days. (If there is any left!) After this time the texture may be a bit off but it is still fine to eat.
If you want to keep the banana bread in the refrigerator make sure you wrap the bread really tightly to keep the moisture in the bread, as the cool air in the fridge can dry the banana bread out quite quickly.
Loaf Either wrap in foil or clingfilm or place in a freezer bag (make sure you squeeze out as much air as possible!) then put in the freezer once cool.
The Best Gluten Free Banana Bread Recipe
Loaf A whole loaf will take around 4 hours to defrost on the kitchen side, so remember to get it out before you leave the house and have some toasted with a cup of tea when you return!
If you are running short of time and need a quick fix, poke the bananas all over with a fork and pop in the microwave for 30 seconds. You can also bake them in the oven at 180c for 20-30 mins, but keep an eye on them so they don’t burn!
Preheat oven to 180c / gas mark 5 / 360F, place the mix into muffin cases and bake in the oven for 15-20 minutes. After 15 minutes or when the muffins start to turn brown, check if the muffins are ready by poking a skewer through the middle of one of the muffins, if the skewer comes out clear they are ready!
Gluten Free And Vegan Banana Loaf
You sure can! Slice the bread and place the slices in the toaster. Banana bread is so delicious toasted and topped with some dairy free buttery spread!
Calories: 473 kcal Carbohydrates: 76 g Protein: 5 g Fat: 20 g Saturated Fat: 16 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 349 mg Potassium: 246 mg Fiber: 6 g Sugar: 43 g Vitamin A: 44 IU Vitamin C: 6 mg Calcium: 121 mg Iron: 2 mg
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