bakingglutenfreememories As a baker, I go through a ton of eggs. Many times I’ve started baking only to realize that I’m completely out and so I decide to just use alternatives. Sometimes that is when you discover a really good recipe. This vegan banana bread is one of those recipes.
This vegan banana bread is soft, moist, and is primarily sweetened with banana. It contains oat and buckwheat flours that both have a decent amount of protein and fiber which make the bread filling and satisfying. The egg substitute is flaxseed and water, as many vegans are familiar with. It is delicious without nuts, but I enjoy it most with some chopped pecans. Chocolate chips are another good option which many like. This bread also refrigerates and freezes well for later use. I hope you enjoy it!
How to Make Vegan Banana Bread
1. In a small bowl, add the ground flaxseed and cold water. Stir lightly and set it aside for 10 minutes.
2. Preheat the oven to 350 degrees Fahrenheit and lightly oil a bread loaf pan.
3. Mix the flours, baking soda, salt, and cinnamon together in a bowl and set aside.
4. In a large bowl, add the bananas and mash them well. Then add the coconut sugar, vanilla extract, oil, and flax eggs. Stir well.
5. Pour the dry ingredients into the banana batter, stirring well until all ingredients are mixed thoroughly. Add in any chopped nuts or chocolate chips.
6. Then pour the batter into the bread pan and bake it on the middle oven rack for 1 hour, or until an inserted toothpick comes out clean.
7. Allow the bread to cool completely before slicing.
Storage Tips and Notes
- The bread is fragile when it is still hot from the oven so it is best to wait until it is completely cool before slicing it
- Refrigerate the bread for 3-4 days or slice and wrap individual slices in plastic wrap and store them in the freezer for 2 weeks
Vegan Banana Bread
Ingredients
- 2 tablespoons ground flaxseed
- ¼ cup + 2 tablespoons cold water (58ml + 2 T)
- ½ cup buckwheat flour (64g)
- ¼ cup tapioca or arrowroot flour / starch (33g)
- 1½ cups oat flour, gluten free (182g)
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 3 bananas, medium sized and fully ripened
- ⅓ cup avocado oil (69ml)
- ⅓ cup coconut sugar (56g)
- 1 teaspoon vanilla extract
- chopped pecans, walnuts, or chocolate chips optional
Instructions
- In a small bowl, add the ground flaxseed and cold water. Stir it lightly and set it aside for 10 minutes to thicken.
- In the meantime, preheat the oven to 350°F and lightly oil a bread loaf pan.
- Mix the buckwheat, tapioca, and oat flours together in a medium sized bowl. Stir in the baking soda, salt, and cinnamon. Set aside.
- In a large bowl, add the bananas and mash them well. Then add in the coconut sugar, vanilla extract, oil, and flax eggs. Stir well.
- Next, pour the flour mixture into the banana batter, stirring until all ingredients are mixed thoroughly. Add in any chopped nuts or chocolate chips.
- Pour the batter into the bread pan and bake it on the middle oven rack for 1 hour, or until an inserted toothpick comes out clean.
- Allow the bread to cool completely before slicing.
