Vegan Gluten-Free Banana Bread

Vegan Banana Bread (gluten-free)

This post is also available in: 繁體中文

Sweet and fluffy, this Vegan Banana Bread is vegan, made without wheat flour (gluten-free), and super delicious! Got too many ripe bananas at hand? Make this!

Vegan Banana Bread (gluten-free)

Vegan Gluten-Free Banana Bread

When talking about banana bread, I have a bitter-sweet story to tell. I remeber that when I started baking, I couldn’t make a good banana bread no matter how many times I’ve tried. So I gave up at that time.

These few years I’ve become a vegan. My heart is open again towards banana bread. But this time, it’s a vegan version for sure.

And you know what? It turns out fantastic. In fact, I think this is the most delicious banana bread I ever had in my life, at least for now.

This recipe starts at 00:50
Vegan Banana Bread (gluten-free)

Not only it’s vegan. It’s also gluten-free without any wheat flour. I just want to share a banana bread that almost everyone can enjoy, including those sensitive to gluten. (Hi!)

If you’re really sensitive to gluten, make sure you’re using gluten-free oats for this vegan banana bread. And if you’re not, still welcome to have this banana bread in your morning or afternoon with a cup of tea.

Vegan Banana Bread (gluten-free)

This recipe is adapted from Beaming Baker’s. The measurement of her is using cups. But I think it’s really important to measure the banana by weight with previous experiences.

That’s also why I usually use weight for measurement instead of volume. Anyway, I’ve tested out the exact measurement and I want to share it with you!

I also reduce the amount of maple syrup in this recipe because I find the bananas are already sweet enough. Sometimes I use palm syrup for a different flavor.

Vegan Banana Bread (gluten-free)

And you know which ingredient goes really well with bananas? (not chocolate, though it’s a common match in Taiwan)

It’s walnut! I mean, I love walnuts, but the baked walnuts really bring this vegan banana bread to the next level. It smells really really really AMAZING.

Vegan Banana Bread (gluten-free)

You can enjoy this bread in the morning as breakfast or snacks in the afternoon. Or, whatever you want, actually. It’s freezer-friendly. This is also a great recipe to use your over-ripe bananas.


If you’re interested in more banana recipes, check out:


Okay, shall we?

Finally, I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it went. ❤

全素核桃香蕉蛋糕 (無麵粉) Vegan Gluten-Free Banana Bread

Sweet and fluffy, this Vegan Banana Bread is vegan, made without wheat flour, and super delicious!
Author: Barrel Leaf
Prep Time8 mins
Cook Time35 mins
Cooling30 mins
Total Time1 hr 13 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten-free, vegan
Servings: 4 people

Ingredients

Wet ingredients

  • 135 g (1 cup+1 Tbsp) bananas 香蕉, super ripe 非常熟
  • 2 Tbsp coconut oil 椰子油, melted, or macadamia nut butter 或夏威夷豆醬*
  • 1 Tbsp maple syrup 楓糖漿
  • ½ Tbsp ground flaxseed 亞麻籽粉
  • 1+½ Tbsp water 水
  • ½ tsp pure vanilla extract 純香草精

Dry ingredients

  • 69 g (½+¼ cup) oat flour 燕麥粉
  • 35 g (3/8 cup) almond flour 杏仁粉
  • ½ tsp baking powder 泡打粉
  • ¼ tsp baking soda 小蘇打粉
  • A pinch of salt 鹽

Add-ins

  • 45 g (3/8 cup) walnuts 核桃, more for sprinkling on top

Instructions

  • Mix ground flaxseed and water together and let it sit for 15 minutes (to make the “flax egg”)
  • Preheat the oven at 175°C. Line or grease a pound cake pan (Mine is 15.5×6.5 cm).
  • Mash the bananas with a fork until smooth, then add other wet ingredients (coconut oil, syrup, “flax egg,” and vanilla extract). Whisk until all mix combine.
  • Add the dry ingredients (oat flour, almond flour, baking powder, baking soda, and salt). Whisk until all incorporate, no flour or lump in sight.
  • Stir in the chopped walnuts.
  • Pour the batter in the pre-lined / greased baking pan. Smooth the top, then sprinkle with additional chopped walnuts.
  • Bake at 175 C / 350 F for 30 – 40 minutes until you stick a toothpick in the middle and it comes out clean.
  • Move on to a wire rack to cool down for 30-60 minutes. Remove from the mold, slice, and enjoy.

中文版

  • 將亞麻籽與水混合攪拌均勻,靜置 15 分鐘
  • 烤箱以 175°C 預熱。烤一個長條蛋糕模 (我模具內徑 15.5×6.5 cm)模內鋪烘焙紙或抹油
  • 將香蕉用叉子壓成泥,再加入其它溼料(椰子油、糖漿、亞麻籽液、香草精),用打電器攪拌混合均勻
  • 將乾料(燕麥粉、杏仁粉、泡打粉、小蘇打粉、鹽)全部加入,攪拌混合均勻至確定沒有粉粒
  • 拌入大略切碎的核桃,攪拌均勻
  • 將麵糊倒入模具中,大略鋪平,再灑上額外的核桃塊
  • 放入烤箱,以 175°C 烤 30 – 40 分鐘,至竹籤插入沒有沾黏
  • 移至網架上放涼 30-60 分鐘。脫模,切片即可享用

Video


Notes

  • *I’ve tried with macadamia nut butter instead of coconut oil with success, so I added it in this recipe.
  • Storage: Store the leftover in an air-tight container in the fridge for 3 – 4 days or in the freezer for up to 1 month. Just let them thaw at room temperature or heat in the oven or microwave until warm.
  • Adapted from Beaming Baker
  • 保存:剩下的蛋糕放密封盒冷藏保存,約可放 3 – 4 天;欲長期保存可放冷凍,約可放 1 個月,要吃前再拿到室溫解凍,或用烤箱或微波加熱即可
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