One Bowl Vegan Banana Bread (Gluten Free)
The ultimate moist and sweet vegan banana bread that’s incredibly delicious and dense, yet gluten free, oil free, gum free, and refined sugar free! Made from buckwheat and oat flour, it’s the perfect healthy snack or breakfast!
If you’ve never tried buckwheat flour before, this recipe is for you. Introducing the easiest and deliciously sweet buckwheat banana bread that’s entirely vegan, gluten free, oil free, gum free, and refined sugar free!
Plus you only need one bowl and a few simple ingredients (that are not hard to find; in fact, you’ll find them all at your grocery store!).
This banana bread actually really reminds me of the buckwheat banana bread at Two Hands Cafe (a fun Australian cafe in New York City- very much one of the only things I enjoy about the city ha!). It’s incredibly moist and sweet, yet dense too.
Both kids and adults love this banana bread, and I know you’ll love it too!
Ingredients in Vegan Gluten Free Buckwheat Banana Bread
The really cool thing about this buckwheat banana bread is that it is entirely gluten-free yet also gum-free. I know that a lot of people have mentioned to me that when they use gluten-free flour (and struggle with digestive issues or have Celiac disease), the gums can upset a sensitive stomach.
So I wanted to feature a banana bread that was not only gluten-free, but also gum-free (and a little different from my Paleo vegan banana bread!).
For the ingredients of this vegan gluten free banana bread, you’ll need:
- super spotty and ripe bananas (more on that later!)
- Ground oats
- Buckwheat flour
- Applesauce (I like unsweetened, but you can use whichever you prefer!)
- Maple syrup (my favorite is the Crown Maple Vanilla one- absolutely HEAVENLY)
- Ground flaxseed (made into a flaxseed egg)
- Cinnamon + Sea salt
Pretty basic ingredients, and they’re super easy to find (i.e., nothing you have to go order on online!).
Now you’ll notice that there is no oil: it is indeed an oil free vegan banana bread, and don’t worry! It is every bit as moist and delicious as a banana bread using oil.
I think that the applesauce is what really helps the banana bread keep it’s moisture, so don’t swap that out! Plus it also adds a nice sweetness to everything from natural sugars.
How to make vegan gluten free banana bread
I mentioned earlier that this vegan banana bread only needs one bowl and only takes 5 minutes to prep.
I’ll admit there is one tough part of this recipe, and it’s having the patience while the buckwheat banana bread bakes. But I believe in you!
- Mash the bananas in a bowl until there are no more chunks left.
- Add in the remaining wet ingredients, and stir it all together to combine.
- Sift in the dry ingredients, and fold the batter together until there are no more pockets of flour.
- Add in any toppings that you’d like here!
- Pour the batter into a loaf pan and bake!
Only 5 steps, and super easy to put together! Now, you can top with an extra banana on top, like I did, or you can leave it plain and simple…or check out the section below where I go over some of my favorite add-ins.
To make sure your banana bread is fully baked through, you can use a toothpick.
However, if you don’t have that and you don’t want to use a knife (I feel you, you don’t want to damage the outer beauty of the bread!), simply lightly touch the top of the bread (out of the oven and being careful not to burn yourself). If the bread bounces back and is tough to touch, it’s done! If it feels more soft and not as buoyant, give it a few more minutes.
Now, just let the banana bread cool completely before you slice into it!
How to ripen bananas faster
We’ve all been there- you’re seriously craving banana bread (or just in need of baking something!), and your bananas are still green on the outside. Not even yellow, green.
The simple hack I actually learned a while ago from Taste of Home. Simply preheat the oven to 250F, and place the bananas onto a baking sheet. Bake the bananas for 20 minutes, and you’re good to go ahead and bake your buckwheat banana bread!
How to store vegan banana bread
Because this is a vegan buckwheat banana bread, it keeps a bit longer than regular banana bread at room temperature. I recommend wrapping this banana bread tightly in plastic wrap, and you can store it at room temperature for up to 3 days or in the fridge for up to a week.
You can also freeze this banana bread for up to a month and reheat whenever you’d like!
My favorite banana bread add-ins
I love just straight up banana bread, but then again, I also love my toppings. For this banana bread, you can add in chocolate chips, nuts, seeds, granola (on top for a little extra crunch!)…the canvas is all yours!
This article also has a few more great ideas for banana bread add-ins, including adding in a squeeze of lime. Some fun new ideas to check out!
I hope you love this vegan gluten free banana bread recipe as much as I do! If you give it a go, let me know in the comments section.
Happy banana bread baking!
More Vegan Bread Recipes
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The ultimate moist and sweet vegan banana bread that’s incredibly delicious and dense, yet gluten free, gum free, and refined sugar free! Made from buckwheat and oat flour, it’s the perfect healthy snack or breakfast!
- 1 1/2 cups buckwheat flour
- 1/2 cup coarsely ground oats
- 3 large ripe bananas, mashed
- 2/3 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 tablespoons ground flaxseed mixed with 1/2 cup water*
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Preheat the oven to 350F, and line a loaf pan with parchment paper.
- In a large bowl, mash the bananas until there are no more chunks of banana.
- Add in the applesauce, maple syrup, ground flaxseed mixture, and vanilla extract. Mix until well combined.
- Sift in the buckwheat flour, oat flour, ground cinnamon, sea salt, baking powder, and baking soda. Fold the dry ingredients into the wet and mix until there are no more pockets of flour.
- Pour the batter into the loaf pan and top with extra banana if desired.
- Place the loaf pan into the oven to bake for 50-55 minutes. Remove from the oven and let cool for 10 minutes before slicing.
- Store in plastic wrap at room temperature for up to 3 days and in the fridge up to a week.
To make the flaxseed eggs, combine the flaxseed with the water in a small bowl, and allow it to sit for 5-7 minutes until fully activated.
- Serving Size: 1 slice
- Calories: 147
- Sugar: 13.9 g
- Sodium: 159.3 mg
- Fat: 1.4 g
- Carbohydrates: 32.8 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: vegan banana bread, vegan gluten free banana bread, buckwheat banana bread, oil free vegan banana bread