This Vegan, Gluten-Free Banana Bread is a simple, wholesome bake made with overripe bananas, plant-based milk, avocado oil and your choice of flour. Naturally sweetened with date powder or your preferred sugar, it can be made with walnuts and chocolate chips for extra texture and flavour. Easy to prepare and perfect for breakfast, an afternoon snack or a simple homemade treat, this banana bread is soft, delicious and family-friendly.
This recipe can be made with simple pantry ingredients and overripe bananas for a naturally sweet and delicious loaf. With options to use spelt, whole wheat or a gluten-free flour blend, plus walnuts, chocolate chips and cinnamon, it’s easy to customise to your preference. Serve it with chia jam or nut butter for a wholesome breakfast or snack.
Preheat oven to 180C. Grease your loaf pan or line it with a baking paper.
In a medium mixing bowl, mash 3-4 bananas.
Add oil/applesauce and vanilla extract and mix again.
Add the flour, sugar, baking soda, baking powder, and salt, and mix well, but don’t overmix- just enough until the flour is combined. Batter will be slightly thick, and a few lumps are ok.
Add milk but If the mixture seems too thick, add more milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. You can also do the toothpick test in the center of the loaf; if it comes out clean, it’s ready.
Let cool for before slicing.
Best served with some chia jam or nut butter.
