Delicious Vegan gluten free banana bread. A very fluffy and moist banana bread with chocolate chips perfect for a fall healthy breakfast. A vegan recipe, dairy and egg free.

Banana bread sin gluten

Do you’ve very ripe bananas with pretty brown skin and don’t know what to do with them? If you’ve some overripe bananas, the best thing you can do with them is to make a banana bread – banana cake.

And if you want your little ones to eat fruit for breakfast and you don’t know how, this is the easiest way to get them to eat fruit; plus, they won’t even notice!

This banana bread is very fluffy, moist and delicious; perfect for a healthy breakfast. It’s a very simple recipe that doesn’t use eggs or dairy and is 100% plant-based and vegan.

TIPS for the best Vegan gluten free banana bread

Here are a few tips to make your gluten-free banana bread delicious and super fluffy


vegan glutenfree banana bread
  1. Overripe bananas
    Use very very ripe bananas, this will give a softer texture to the cake and it will be sweeter. (the peel of the bananas should be brown, not yellow
  2. Whisk the ingredients very well
    To get a fluffy cake batter, you need to whisk the ingredients very well, you can use an electric mixer..
  3. Potato masher
    To mash the plantains and keep them lump-free, you can use a potato masher. It’s much easier and faster.
  4. Baking This recipe requires a long baking time (longer than a yogurt cake). Be patient and check the cake after the first 35-40 minutes of baking time by poking the batter with a toothpick. When you see it come out more or less clean, the cake is done.

How to bake this Vegan gluten free banana bread

All the ingredients you need to make a Vegan gluten free banana bread

Para hornear un delicioso banana bread sin gluten necesitarás:

To make this recipe WITH GLUTEN you can substitute wheat pastry flour for the gluten-free flour mix.

If you want to make this recipe with eggs, you can reduce the amount of bananas. Substitute one banana for one egg.

Banana bread sin gluten

Step by step for this Vegan gluten free banana bread

Baking a gluten free, dairy free and vegan banana cake is much easier than you think

First, peel the 3 ripe bananas and put them in a bowl. Mash the bananas with a fork to puree or paste (you can also use a potato masher to mash the bananas to avoid lumps or large pieces).

Add the sugar, the vanilla essence, one tablespoon of honey and beat well. Then add the sunflower oil and a part of the hazelnut drink (reserve 1/4 cup for the end).

When all the ingredients are well mixed, add the flour mixture, yeast, psyllium husk, baking powder, salt and a little bit of cinnamon. Beat very well until everything is combined.

To make the dough very fluffy, you’ve to beat it very well. If you want, you can use an electric mixer.

Vegan gluten free banana bread

If you notice that the dough is too thick, ​add the rest of the hazelnut drink (which we’d reserved). Keep beating until everything is well incorporated.

Chop the chocolate and add it to the batter. Stir gently and let the dough rest for a good while, at least 30 minutes, although letting it rest is completely optional

*The resting time is for the dough to ferment a bit and begin to rise. After the resting time, you’ll notice that the dough ferments much more easily, has more volume, and contains a lot of air). But this is completely optional (I’ve made this cake many times without this resting time and it turned out just fine).

Pour the batter into a cake pan and bake for 45-50* minutes at 180º (the oven must be preheated). To see if it’s done, poke the cake with a chopstick or knife. Let it cool for a while before removing the cake from the pan

The baking time is approximate. The time depends on the type of pan you’re using (whether it’s larger or smaller) and the type of oven.

After the first 30 minutes of baking, I recommend covering the top of the cake with aluminum foil. This way the cake will finish baking inside and won’t get too toasted on top

This cake is very moist because it contains a lot of bananas, so it takes a long time to bake (but this also depends on the oven and the type of pan)

*When you poke the cake, remember that there’s chocolate in the batter and the chocolate will melt as it bakes. The chopstick will probably come out stained with chocolate (this doesn’t mean the cake isn’t done). You need to check if the stick is stained with the batter (which is lighter in color than the chocolate)

*If you use a bigger cake pan, you’ll need less time to bake the cake

*I used a cake pan with a length of 20 cm and a width of 12 cm, and it took much longer than expected to bake the cake.

*If you use a 25-30 cm pan, the cake will be shorter, but it’ll be ready in less time

bizcocho de plátano sin gluten

FAQ

Can you freeze banana bread?

Yes, you can freeze it already baked. I recommend letting the cake cool after baking before removing it from the pan and placing it in the freezer.

Can the vanilla essence be substituted with another ingredient?

Yes, you can replace it with vanilla sugar or omit it altogether. This ingredient is absolutely optional.

Use very, very ripe bananas, the browner the peel the better. This will make the cake sweeter and fluffier.

bizcocho de plátano sin gluten

How can I make this recipe if I do not have that many bananas?

If you do not have 3 large ripe bananas, you can prepare this recipe by simply substituting one banana for one egg. That is, for each banana you remove from the recipe, add one egg (type L if possible)

*If you find that the batter is too thick, add more hazelnut drink or sunflower oil. However, wait to add hazelnut drink or oil until the end of preparation

How long do I have to let the banana bread rest? Is the resting time obligatory?

It is not necessary to let the dough rest, it is completely optional. I let it rest for more than 30 minutes after preparing the dough, because I had another cake in the oven and it did not fit. After the resting time, the dough had started to ferment and rise, it was full of air and much fluffier.

You can cut a banana in half lengthwise and place it on the bottom of the pan or on top of the batter before baking.

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vegan gluten free banana bread

Pn my blog you can find more sweet and recipe cakes, like this banana bread with sourdough starter.

banana bread con masa madre

Banana bread sin gluten

Vegan gluten free banana bread

Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 45 minutes
Total Time: 1 hour 50 minutes

Delicious vegan, gluten free and dairy free banana bread with chocolate chips. Perfect for a healthy breakfast

Ingredients

  • 3 bananas
  • 1/2 cup sunflower oil
  • 1/4 cup vegan hazelnut drink
  • 3/4 cup brown sugar
  • 1 + 1/2 cup rice flour
  • 1/4 cup buckwheat
  • 1/4 cup whole wheat corn flour
  • 1 tblsp honey
  • 1 tblsp vanila essence
  • 1 sachet yeast
  • 1 tsppsyllium
  • 1 tspsal
  • 1 tspbicarbonato sódico

Instructions

      1. First, peel the 3 ripe bananas and put them in a bowl. Mash the bananas with a fork to puree or paste (you can also use a potato masher to mash the bananas to avoid lumps or large pieces).
      2. Add the sugar, the vanilla essence, one tablespoon of honey and beat well. Then add the sunflower oil and a part of the hazelnut drink (reserve 1/4 cup for the end).
      3. When all the ingredients are well mixed, add the flour mixture, yeast, psyllium husk, baking powder, salt and a little bit of cinnamon. Beat very well until everything is combined.
      4. To make the dough very fluffy, you’ve to beat it very well. If you want, you can use an electric mixer.
      5. If you notice that the dough is too thick, ​add the rest of the hazelnut drink (which we’d reserved). Keep beating until everything is well incorporated.
      6. Chop the chocolate and add it to the batter. Stir gently and let the dough rest for a good while, at least 30 minutes, although letting it rest is completely optional
      7. Pour the batter into a cake pan and bake for 45-50* minutes at 180º (the oven must be preheated). To see if it’s done, poke the cake with a chopstick or knife. Let it cool for a while before removing the cake from the pan
      8. The baking time is approximate. The time depends on the type of pan you’re using (whether it’s larger or smaller) and the type of oven.
      9. After the first 30 minutes of baking, I recommend covering the top of the cake with aluminum foil. This way the cake will finish baking inside and won’t get too toasted on top
      10. This cake is very moist because it contains a lot of bananas, so it takes a long time to bake (but this also depends on the oven and the type of pan)

Notes

*The resting time is for the dough to ferment a bit and begin to rise. After the resting time, you’ll notice that the dough ferments much more easily, has more volume, and contains a lot of air). But this is completely optional (I’ve made this cake many times without this resting time and it turned out just fine).

*When you poke the cake, remember that there’s chocolate in the batter and the chocolate will melt as it bakes. The chopstick will probably come out stained with chocolate (this doesn’t mean the cake isn’t done). You need to check if the stick is stained with the batter (which is lighter in color than the chocolate)

*If you use a bigger cake pan, you’ll need less time to bake the cake

*I used a cake pan with a length of 20 cm and a width of 12 cm, and it took much longer than expected to bake the cake.

*If you use a 25-30 cm pan, the cake will be shorter, but it’ll be ready in less time

Check out the post for more info and tips!

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