As some of you might know I work at a cafe on the weekends – I am constantly surrounded by baked goods that smell and look absolutely amazing but none of it is ever vegan oooor gluten-free! I am not intolerant to gluten but as I have problematic skin I cut it out of my diet (or at least I am trying haha). I also love bananabread and it is one of our best sellers at the cafe – I have basically been dreaming of bananabread after every single shift! So as you could imagine, it was about time I did something about that!
After several tries I have finally made the decision that this is the best recipe for a vegan and gluten-free bananbread!
I have tried different flours as well as sweeteners and I think that buckwheat flour gave me the best result for a bread consistency – Almond flour was the other one I tried in form of muffins and I found that the muffins turned out very wet and sticky.
The sweetener I decided on in this recipe is Rice Malt Syrup – I have never cooked with Rice Malt syrup before and I think the best you could compare it to is honey. I don’t eat honey as a vegan and I think Rice Malt syrup makes the best replacement for it! The bread is definitely not very sweet but perfect toasted for breakfast with nut butter, sweet toppings or even avocado (you should definitely try this, it is delicious!!). The muffins I made had brown sugar and a bit of maple syrup which turned out way too sweet! If you have sweet tooth totally go for it though! 🙂
One more ingredient I added in this recipe is nut butter – I used ABC spread because I had it at home already, but I think peanut butter or almond butter would also give you a great result! Lets stop talking and jump straight into the recipe!
Preheat the oven for 175° on a fan forced oven.
- 2 cups Buckwheat flour
- 2 tsp Baking powder
- 2 tsp cinnamon
- 1 tsp vanilla bean powder (or extract if you don’t have the powder)
- pinch of salt
Combine dry ingredients in a separate bowl.
- 1/2 cup Rice Malt Syrup (or sweetener of your choice – use more if you like it sweeter)
- 1/2 cup coconut milk (I used canned coconut milk)
- 2 ripe mashed Bananas
- 3 Tbsp Nut Butter (I used ABC spread, but anything really works great)
- 4 Tbsp Chia seeds (soak in 8 Tbsp of Water for 10-15 mins beforehand)
Combine and mix in with the dry ingredients once it is mixed together well – I just used a fork to do this.
Coconut Topping (optional)
- 3 Tbsp shredded coconut
- 1 Tbsp Rice Malt syrup
- sliced banana to put on top
Once you have combined all wet and dry ingredients transfer the mixture into a baking tray (spray with oil or line with baking paper beforehand). Bake the bread for about 10 minutes and then take it out to add the coconut topping and banana slices. Bake the banana bread for another approximately 30 minutes. You can check if the bread is fully baked by sticking a knife or something similar into the bread – if it is still sticky bake for a bit longer. Every oven works a bit different so depending on how well your oven works you might have to bake it for longer or a litte less.
Wait for the bread to cool down to take it out of the tray to avoid it sticking to the pan and falling apart. My house has smelled like banana bread every morning for the past week because I put the sliced banana bread in the freezer and take it out slice by slice for breakfast every morning, my dream has come truuuue!
Have fun Baking! 🙂