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One Bowl Banana Bread // Vegan + Oil Free + GF + RSF

08 / 09 / 2016

Oh banana bread - where art thou?? You are so satisfying, so homey and like a warm hug. Or is that butter beer? Either way, this stuff is pretty likeable. I have made a rather perfect version here without pesky things like dairy, gluten or oil hanging about - I am pretty proud of the accomplishment if I do say so myself. It's not like it tastes at all different from the original (not that I remember exactly, admittedly). It's full of nourishing ingredients and as far as I'm concerned, it ticks all of the texture, taste, crumb and appearance boxes. Enjoy, and thank me later :D

Makes, 1 loaf


  • 2 tbsp maple syrup
  • 1 tbsp almond butter
  • 3 ripe bananas, mashed until smooth
  • 1 tsp vanilla (paste/extract/essence)
  • 1/2 cup coconut sugar
  • 3/4 cup plant mylk
  • 1/2 cup plain flour (or GF plain flour)
  • 1/2 cup buckwheat flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • pinch of salt
  • 2 handfuls of choc chips/walnuts/pecans (whatever you desire)


  1. Pre-heat the oven to 190C (slow oven setting, if you have it, otherwise 180C fan-forced will still work).
  2. In a large bowl, place the first six ingredients, and whisk until mostly smooth. Chunks of banana may still remain.
  3. On top of the wet mixture, add the remaining ingredients (sans the choc chips). Using a fork, swirl around the dry ingredients to lightly disperse them. Then using a wooden spoon or spatula - incorporate them together gently. Don't over mix. Stir in the choc chips or whatever add-ins you desire.
  4. Grease and line a medium sized loaf pan. Pour in the batter and smooth over. Decorate with chopped banana if you choose.
  5. Place in the pre-heated oven and bake for 45-60 minutes, or until risen and a skewer inserted comes out clean.