This Gluten-Free Maple Banana Bread recipe is based on another Banana bread recipe that I made, but this time, I made it gluten-free and vegan, as well as refined sugar-free! Although if you want, you have many options: if you want dairy, you can use buttermilk and melted butter, but if you can’t have dairy or you want to try something new, then you can use nut milk and olive oil, which is what I usually do. If you want to use eggs, use free-range organic eggs, but if you’re allergic to eggs or if you’re vegan, then you have the option to use chia seeds as an egg replacement. This is as healthy as it gets, but not to worry, taste is not compromised!
I’ve made this recipe in both gluten-free and low-gluten options, and they are both equally delicious. If you just have a mild sensitivity to gluten, you can use low-gluten grain flours like rye and spelt, and mix some buckwheat flour as well to end-up with a fairly low gluten content that is easily digestible by most people with an intolerance for wheat gluten. Even if you can eat wheat, it’s nice to eat a variety of grains and flours. If you’re trying to stay away from gluten entirely or if you have celiac, then definitely use the gluten-free version.
The options are really up to you, whatever you prefer, but they all work, and the main version is gluten-free, vegan and refined sugar-free, to add variety in our lives. Plus, we can all lower our consumption of refined sugar 😉
I make this often for my husband’s weekday breakfasts/snacks, but the funny thing is although I love baking this for others, I don’t like bananas in anything! I eat fresh bananas and I use them in smoothies, but I don’t like the taste in anything else. haha Everyone else seems to really enjoy it though, so I like making it! 🙂
Gluten-Free Maple Banana Bread | Vegan, Refined Sugar-Free
Start your morning right with this healthier version of a classic! A gluten-free, vegan, and refined sugar-free banana bread with walnuts and maple syrup. See note for customization options.
- 1/2 cup buckwheat flour
- 3/4 cup brown rice flour
- 1/2 cup tapioca starch
- 2 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 3 ripe organic bananas mashed with a fork
- 1/3 cup extra-virgin olive oil
- 1/2 cup maple syrup
- 3 Tbsp chia seeds mixed with 2/3 cup water, wait 3-5 min before using
- 1/2 cup nut milk or milk of your choice
- 1 tsp apple cider vinegar for gluten-free version only
- 1/2 cup raw unsalted walnuts coarsely chopped
- 1/4 cup raw unsalted hazelnuts or almonds chopped
- 1/4 cup raw unsalted walnuts chopped
- Mix all the dry ingredients, except sugar and walnuts, in a medium bowl. In a large bowl, whisk the sugar with the rice milk, and olive oil until it's nice and creamy. Then add the maple syrup, bananas and the chia egg replacement. Pour the dry ingredients into the large bowl, and mix (I use a rubber spatula), then add the walnuts. Pour the batter into a 9" x 5" pan (I use glass because I don't use any Teflon. I just grease it with a little bit of olive oil before).
- Bake at 350F for 55-60 min, or until a knife comes out clean. Make sure you let it cool for 5-10 minutes and then turn out onto a wire rack and let cool completely. Cut into thick slices to serve.
- This freezes well for future use, make sure to wrap it tightly. You can also cut and freeze individual slices for easy quick mornings. Wrap them individually.
For option with eggs, simply use 2 free-range organic eggs instead of the chia seeds + water mixture.
For low-gluten version, use: 1/2 cup buckwheat flour and 1 1/4 cup spelt flour.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 300kcal | Fat: 15g | Saturated fat: 3g | Sodium: 122mg | Potassium: 398mg | Carbohydrates: 40g | Fiber: 3g | Sugar: 14g | Protein: 3g | Vitamin A: 25% | Vitamin C: 3.2% | Calcium: 97% | Iron: 1.6%