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Vegan Gluten Free Banana Bread

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Why Zucchini And Banana Together

GLUTEN FREE VEGAN BANANA BREAD

You usually see either banana bread recipes or zucchini bread recipes, but you rarely see them combined. Thats because both ingredients provide the same benefit to a recipe which is moisture, structure and flavor. But people dont often think to combine them!

Im combining both in this recipe to maximize on the moist texture, plus take advantage of summer squash when its in season! The banana provides sweetness, the zucchini gives texture, and together they really make the perfect loaf.

What Is The Texture Like

The version made with oil is soft and moist, just like banana bread made with traditional ingredients.

If you make this gluten-free banana bread with applesauce and without oil, that version is also going to be fluffy and moist, but its not as moist as when its made with oil. Its also much more light.

As mentioned above, the oil-free version is also a little more delicate until it has fully cooled. So handle with care.

Ingredient And Substitution Notes

As always, I recommend making this recipe exactly as its written for the best and intended results, but youll find some ingredient notes below so you know what can and cant be changed.

Gluten-Free Flour Blend This recipe calls for Bobs Red Mill Gluten Free All Purpose Baking Flour, the one in the RED bag without xanthan gum.

I have not tested this recipe with any other gluten-free flours other than what is mentioned above, so Im not sure how others would work. With gluten-free baking, its always important to use the same flour the recipe calls for to get the expected results.

Coconut flour, or any other single gluten-free flour will not work with this recipe without having to make major modifications.

Make sure to measure your flour correctly or your banana bread will not have the correct texture.

Overripe Banana Purée You know those spotty, browning bananas you left sitting on the counter way too long and you dont want to eat them? Those are the perfect bananas for making banana bread. Make sure that the bananas you use for this recipe are overripe. You also need to purée them so there are no chunks left, you need the bananas to be smooth.

Flax Eggs Since this is banana bread without eggs, flax eggs are used as a replacement. If you cannot have flax, you can also use chia seeds to make chia eggs instead.

Baking Powder and Baking Soda Make sure these ingredients are both fresh, theyre both very important for the banana bread to have the ideal rise and texture.

Also Check: Is Liquid Iv Gluten Free

Is This Banana Bread Healthy

Compared to traditional banana bread recipes, yes it is! There are many recipes out there that require eggs, butter, vegetable oil, and granulated sugar, all of which are high in saturated fats and cholesterol.

This vegan recipe is oil-free and with a gluten-free option, plus it is naturally sweetened with overripe bananas and pure maple syrup. Cinnamon, nutmeg, and sea salt give its flavors a natural boost too!

Afterall, it is called BEST Banana Bread.

Need a nudge? Watch my video below to see how easy it is.

Furthermore, if you want that Blendtec Twister Jar , I have arranged a discount with Blendtec. Use code YAY-BLENDTECat checkout for 20% off any purchase!

Lets get to the recipe, shall we? enjoyx Dreena

If youre looking for more vegan baking ideas, check out these desserts and healthy snacks:

  • 1cuppureed overripe bananasee note
  • 1/3cuppure maple syrup
  • 1/2cupplain non-dairy milk
  • 1tsppure vanilla extract
  • 3-4tbspnon-dairy mini or regular chocolate chipsoptional

Vegan Banana Bread Ingredients

Gluten Free Banana Bread (Vegan Recipe)

I know that baking Vegan can seem super complicated or require lots of ingredients you can barely pronounce, but it is not the case here.

This recipe only use highly available ingredients that you should easily find or already have.

Here are the ingredients you will need to make this Vegan, Gluten Free and Sugar Free Banana Bread:

  • Very Ripe Bananas
  • Canola Oil
  • Lemon Juice
  • Cinnamon Powder
  • Xantham Gum

For this recipe, I used the combination of Mashed Bananas and Homemade Applesauce to replace the Eggs you would usually use to make Banana Bread.

The Canola Oil is perfect to replace a dairy ingredient like butter, but you could really use any type of Flavourless Vegetable Oil you want. Or use Coconut Oil for a nicely coconut flavoured pop.

The Gluten Free Baking Powder, as well as the mix of Baking Soda and Lemon Juice will make your cake rise nicely.

And with the right Gluten Free Flour and added touch of Cinnamon Powder, you’ve got all the ingredients to make a delicious Banana Bread!

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What Do I Need For This Banana Bread Recipe

There’s a full printable recipe card below, but for the shopping list you’ll need the following ingredients:

  • 3 ripe bananas
  • 80ml gluten free oat milk
  • 200g self-raising gluten free flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 65g chopped walnuts

I use the FREEE by Doves Farm self-raising gluten free flour, which already has xanthan gum in the mixture.

This is a really useful ingredient for gluten free baking and I’d recommend if you’re flour mix doesn’t contain this, that you add around ¼ tsp to the recipe.

I used a gluten free oat milk in this recipe but you could use any dairy free milk – almond or soy milk would probably work best.

Of course the riper the bananas the better – did you know if your bananas aren’t ripe enough you can microwave them in the skins to ripen them faster?

Nice little recipe hack there for you!

What Is A Flax Egg

Replacing the egg, however, is a bit trickier. When it comes to vegan baking, there are a few ways to replace an egg. For starters, there are companies that make a powder that can work 1:1 for an egg. However, its not always the easiest to find and I like to use what I have on hand.

Enter the flax egg. Flaxseeds, whether whole or ground, morph into a gelatinous mix when combined with wateror as I use in this recipe, almond milk. This mix is a great way to add a bit of moisture to the quick bread and replicates some of the action of an egg.

I like to keep whole flaxseeds on hand and grind them in a spice grinder as needed. Flaxseeds have high fat content, which means once they are ground, they go rancid a bit more quickly, so I recommend storing them tightly sealed in the refrigerator or freezer.

Read Also: Food For Life Gluten Free English Muffins

Chickpea Flour Banana Bread

Last Modified: Nov 19, 2021 by Faith VanderMolen · As an Amazon Associate I earn from qualifying purchases · 735 words. · About 4 minutes to read this article.

This healthy, higher-protein, chocolate studded Chickpea Flour Banana Bread makes for a delicious breakfast or tasty afternoon treat!

It’s no joke that I make a loaf of vegan banana bread almost every week.

I always buy tons of bananas just so that they can ripen and be turned into a golden loaf of deliciously, sweet banana bread.

I’ve shared a number of vegan banana bread recipes on the blog over the years.

Some of my personal favorites are my Black Sesame Tahini Vegan Banana Bread and this classic Vegan Banana Bread Recipe.

HOWEVER, today’s recipe for Chickpea Flour Banana Bread may take the cake.

It’s sweetened almost entirely with bananas, is gluten-free AND higher in protein thanks to chickpea flour.

What’s not to love?!

What Can You Use As An Egg Replacement In Baking

Gluten Free Banana Bread – Vegan Recipe (No Dairy, eggs or oil)

There are so many ways to make delicious baked goods without eggs. Whether you are following a vegan eating plan or have an allergy to eggs, you can easily forgo them! In this recipe, I used xantham gum to replace eggs, but some other options are applesauce and yogurt! I havent tried anything else in this recipe, though, so I dont know how it would turn out in this particular recipe.

Recommended Reading: Is Kraft Zesty Italian Dressing Gluten Free

Easy Banana Bread Mix

If you want to upgrade your classic vegan banana bread to have a bit more excitement, try some of these fun banana bread mix-ins and toppings!

  • Chopped nuts, such as walnuts, pecans, almonds, even peanuts!
  • Chocolate chips
  • Spices, such as pumpkin pie spice, chai spice blend, cardamom, etc.
  • Lemon or orange zest
  • Dried fruit, such as cranberries or chopped apricots
  • Maple syrup: you can add just a tablespoon of maple syrup for a bit more of a maple-y taste without messing up the texture!

Can You Use Frozen Bananas For Banana Bread

Yes! I would recommend using bananas that you have frozen yourself so that you are sure they were ripe, but any will do in a pinch.

Thaw the bananas in the refrigerator in a covered bowl or freezer bag, and do not drain any juices. Use them in your banana bread for the flavor and moisture they provide.

Also Check: Gluten Free Italian Dressing Brands

Vegan Gluten Free Banana Bread Grain

Vegan Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread. No Gum, no Aquafaba. Soft, Moist and Easy. Vegan Gluten-free Soy-free recipe. Jump to Recipe

What do you do when you want both a banana bread and carrot bread, You make Carrot Banana Bread!

I was playing around with my gluten-free fruit cake recipe for a no grain version banana bread. Too many Bananas can tend to make gummy results with a bit of error easily. Addition of some other fruit for additional moisture helps reduce that and also adds great flavor, moisture and texture to the bread. For with gluten version make my 1 Bowl Banana Apple Bread with shredded carrots and spices of choice.

This bread uses almond flour and coconut as the base. This Carrot Banana Bread is moist and textured with flavors from banana, carrot, spices and vanilla and great to snack on. To make it into a banana cake, add a cashew cinnamon frosting like my carrot cake.

This bread is soft, super moist, delicious and comforting. Let me know if you try it!

More Gluten-free bakes from the blog

I havent tried it without almonds. If you do make it with other nut flour or sunflower seed flour, let me know how it turns out.

Since I discovered how well citric acid does in gluten-free baking Ive been using it more and more. This bread uses only a bit which can be omitted. It seems to also prolong the shelf life of the baked result as they dont taste stale as quickly.

How To Make It

vegan + gluten free banana bread omg â A House in the Hills

The first thing youll do is prepare your flax eggs and set them aside to thicken. Next, you need to purée your bananas so no chunks remain, the bananas should be perfectly smooth.

Next, the rest of the recipe is as simple as mixing the dry ingredients in one bowl, and then mixing the wet ingredients in another bowl.

Youll then combine the two mixtures together and mix until all the ingredients have combined to make a batter.

If youre using any add-ins, mix them in now, and thats it!

After that, youll bake it, then cool before slicing.

Also Check: Is Einkorn Flour Gluten Free

What Makes This Vegan Banana Bread Different

So, just why is this banana bread recipe so popular?

Well, I think its because this banana bread is:

  • pretty much foolproof: I hear from readers about this recipe most weeks
  • whole-grain: made with whole-wheat pastry and oat flours
  • minimally sweetened: sweetened only with the pureed overripe bananas and our maple syrup
  • extra delicious with the chocolate chips!

Does The Ripeness Of My Banana Affect My Banana Bread

The short answer is: yes! And thats not always a bad thing. In some instances it can really help you control the outcome of your loaf.

Now bananas have resistant starches in them that break down over time as the banana ripens. As a banana ripens, those starches are converted into sugars, changing both the texture and sweetness of the banana. When you add more sugar to a cookie, cake, or any recipe, you are automatically adding more moisture.

This means when you use a riper banana, you have more sugar, which will equal more moisture in a cake.

Now what does moisture do in a loaf?

Thats the second important question when baking. Moisture impacts many things, and the extent of that impact also depends on the other ingredients in the recipe! For any loaf, more moisture creates a denser crumb and occasionally a sunken center if the other ingredients are out of proportion.

Now, we typically combat the sunken-center-problem with structural components in a recipe, such as eggs or flour. Eggs are usually the more preferred choice, since they create lift in a cake without sacrificing the moist texture. Flour is an option, but if there is too much of it, it can drown out the flavors in the cake and cause a stiff, dry crumb.

Also Check: Kraft Gluten Free Dressing

Kaylies Tips For Perfecting This Recipe

Use overripe bananas. Banana bread requires overripe bananas. Overripe bananas are soft, sweet, and contain a spotty yellow-brown peel. Do not use starchy bananas that have a solid yellow peel. Allow them to ripen for a few days before making this recipe.

Use unrefined or refined coconut oil. There are two varieties of coconut oil: unrefined and refined. Unrefined coconut oil has a coconutty scent and flavor, whereas unrefined coconut oil has a neutral flavor. If youre not a fan of coconut, simply use refined coconut oil! No coconut flavor will be present in your banana bread with this variety.

Allow it to cool before slicing. Since this banana bread is made with oat flour, it has a more delicate texture compared to other recipes. This is a great thing because the texture is incredibly moist and fluffy! However, it also means you need to be patient after baking the loaf. Once you remove it from the oven, allow the banana bread to cool inside the pan for at least 10-15 minutes. After, gently slice and serve the bread.

Meera Sodhas Vegan Recipe For Gluten

Vegan Gluten-Free Chocolate Banana Bread Recipe

A gluten-free vegan cake must be boring, right? Wrong

Creating a recipe for a vegan and gluten-free banana bread was my Mount Everest. Taking out wheat flour, dairy and eggs from traditional cake baking left me with just bananas and sugar, but, thanks to the know-how of Freddie Janssen of Snackbar in London , as well as a generous online community who recommended buckwheat flour, plus seven rounds of testing, I finally arrived at a recipe that, personally, I cannot keep my hands off.

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