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The best vegan gluten-free banana bread

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It is actually a little embarrassing to tell you this…
I have never had nor done a banana bread until today. I have no idea why. How could that AWESOMENESS not have caught my attention before? I feel like I have wasted a bit of my life.
Vegan Marbled Banana Bread
SO, I will make it up to you dear banana bread. Last Sunday we had an amazing brunch and my friend Fanny brought this banana bread with a chocolate layer. The fact that there is something with chocolate on is reason enough for me to taste it. When I tried that first bite, that slightly warm banana and chocolate flavor in my mouth, I went straight to heaven and never back.

The best vegan gluten-free banana bread
Finally, to make the perfect slice, I topped it with my heavenly VEGAN NUTELLA SPREAD

The best vegan gluten-free banana breadThe best vegan gluten-free banana bread

5.0 from 1 reviews
The best vegan gluten-free banana bread
 
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Ingredients
  • 4 very ripe bananas
  • ½ cup chickpea flour
  • 1 cup oat flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup maple syrup
  • 1 tbsp chia seeds soaked in 3 tbsp water
  • 1 tbsp coconut oil
  • ½ cup almond milk
  • a pinch of fine sea salt
  • -
  • ⅓ cup cacao powder
  • ¼ cup almond milk
Instructions
  1. Preheat the oven to 390F (200°)
  2. Combine the mashed bananas, melted coconut oil, maple syrup and the chia seed water mixture into a mixing bowl. Mix until well combined.
  3. Stir in the flours and the baking powder, baking soda, and salt
  4. Last add the milk.
  5. Take about ⅓ of the batter and mix it with the cacao powder and the almond milk
  6. Pour the plain batter into a lined loaf tin and top with the chocolate half. Take a knife and “cut” through the batter a couple of times to create a marbled effect.
  7. Bake for 40-45 minutes or until a toothpick stuck into the middle comes out clean.
  8. Let it cool for a bit before slicing.
  9. Top with melted chocolate before serving

This post is dedicated to my friends Fanny, who came up with this genius chocolate-banana bread idea!


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Comments

  2. Thank you so much much for this receipe! I made this yesterday but in the round tin so it is look like cake for boyfriend birthday and it is definitely the best banana bread we ever had.

  7. Thank you so much! Only just saw the response haha but better late than never 🙂

  8. “Despite what you might hear from that bakery owner and others, spelt is, in fact, a form of wheat. Like other forms of wheat, spelt contains the gluten protein, and therefore, isn’t safe for those of us who have celiac disease or non-celiac gluten sensitivity.

    The idea that spelt, spelt flour, and baked goods made with spelt are safe on the gluten-free diet is one of the oldest gluten-free urban myths.”
    https://www.verywell.com/is-spelt-really-gluten-free-562377

  11. Hi Jil! So I really lile Ombar from Egli though it is quite expensive. Other brands I like are Lindth with cacao over 80%. Hope that helps 🙂

  12. what type of chocolate did you use. can you recommend one in Switzerland that’s healthy, low in sugar and still yummy haha :))? lg, Jil

  14. The other day on Instagram I told you that I made this three times in one week!
    I wanted to try this banana bread ever since you posted the picture on Instagram but each time I would just stick to my go-to healthy banana chocolate chip bread recipe, which I really love.

    I cannot tell you how happy I am for finally trying your recipe Lara. More bananas, less oil, and the marble idea is just genius!!

    My bananas were just ripe the first time, I used honey as a sweetener and I used a little less than 1/3 cup. It was still a little sweet for my taste.
    The second time I reduced the honey to a little less than 1/4 cup and also made your dark chocolate hazelnut spread…. my goodness, I instantly fell in love!! The spread is pure YUMMINESS on its own!

    and with the banana bread, ahh it’s just hard to find words that best describe how I felt when I had that first bite!
    Also what I love about bananas is that the riper they are the less sweetener to use, so the third time I only used 2 1/2 tbsp! This is now definitely my go-to banana bread recipe so THANK YOU so much for sharing this awesomeness Lara! <3

  15. Hi Zala, because I started this blog in While I lived in the states and I also think Cups are very easy to use. They even can be bought in Switzerland or you can find out the grams when you tipp in google cups into grams. Hope that helps 🙂

  16. Hello Lara. I really like your blog and love your instagram account. I just have one question. Why do you use cups and not grams etc. or both if you are from Switzerland? Keep up the good work, you’re awesome ????

  18. Hast du das baking soda auch verwendet? da das im Rezept gar nicht mehr auftaucht, war ich etwas verwirrt…

  19. Hei Catherine I made it by myself a friend of mine has a ‘flour making machine’ because her parents are bakers. Just simply use quino or white flour without gluten if you are gluten-intollerant 🙂

  20. Not sure how it can be
    glutenfree spelt flour? I think its been mislabeled? Spelt contains gluten and as far as i know there is no way of removing it. Would you mind sharing what brand it is so i can have a look at it?

  26. Hi 🙂 yes sure no worries about the milk you can use any milk. For the flour I just used white flour so far I think oat flour should work to and I never worked with buckwheat flour so far… Let me know how ot turns out 🙂

  27. Could I use other plantbased milk for the coconut milk?
    In my country we don’t have gluten free spelt flour, which other gluten free flour do you recommend?
    Like buckwheat, oatflour..?

  29. Can I sub the agave for maple syrup? Anyhow, it literally looks like nutella banana bread with the nutella just oozing smoothly on top of the first layers! So delicious!

  32. I have a spelt flour that is gluten-free however I heard that there are some
    Spelt flours that are not. However spelt and whole wheat both work. Are you gluten intolerant?

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