When life gives you very ripe bananas, either freeze them to make nicecream or, you guessed it, make banana bread. Here’s a recipe for vegan and gluten-free banana bread that takes all of 10 minutes to whisk together. Enjoy this moist banana bread for breakfast (on the go) or as an in-between snack.
You won’t need a blender or food processor for this easy banana bread recipe – all you need is a mixing bowl and a fork. Even the pan loaf becomes unnecessary when you can make banana bread muffins instead.
If you want to make use of that blowtorch you got only to make Crème Brûlée, you can do so with this recipe by caramelizing the banana on top of the bread.
This vegan and gluten-free banana bread is quick & easy to make. It's important to use very ripe (brown) bananas. Enjoy for a quick breakfast (on the go) or as an in-between snack.
- 2 tbsp flax seed meal
- 3 cups oats (300 g)
- 3-4 very ripe bananas (350 g)
- 1 small zucchini or carrot, grated (120 g) (optional)
- 4 tbsp apple sauce
- 2 tbsp coconut blossom sugar or other (liquid) sweetener of choice
- 1 tsp cinnamon
- 1/2 tsp vanilla powder
- 1/2 cup walnuts, chopped (or chocolate chips/ any other kind of nuts,... (50 g) (optional)
- 1 banana to garnish (optional)
- 1 tbsp (coconut) sugar to caramelize banana (optional)
Preheat oven to 400° F (200° C) and line a loaf pan with parchment paper or grease with some (coconut) oil.
Combine flax seed meal with 6 tbsp of water and set aside.
Grind oats into flour using a blender or grinder.
Mash bananas with a fork in a big bowl. Add grated zucchini or carrot (if using). Then add oat flour, apple sauce, sugar, cinnamon and vanilla and mix everything together. Finally fold in soaked flax seeds and walnuts (if using).
Evenly distribute dough in loaf pan and smoothen the top.
Halve banana lengthwise and gently press into top of dough.
Bake for 45-55 minutes and let cool completely afterwards.
Optional: Sprinkle banana on top of bread with sugar and heat with a blowtorch until sugar has caramelized.
Cut bread into slices and enjoy with some nut butter, jam or just as is.
- I like to buy whole flax seeds and grind them into meal, just as much as I'd need for the next two weeks or so as flax seed meal can become rancid quickly.
- Keep this banana bread in an airtight container for 4-5 days.
I hope you love this recipe – please let me know in the comment section below! If you make this banana bread, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!