Recipe
Gluten-Free and Dairy-Free Banana Bread
This easy delicious banana bread is naturally gluten-free and dairy-free. Made with buckwheat flour, it's healthy and nourishing–perfect for breakfast.
Difficulty: Beginner
Yield: 10 servingsIngredients
- 3 ripe bananas
- ½ dl canola oil
- ½ dl maple syrup (or light syrup or honey)
- 1 tsp vanilla
- 2 eggs
- 3 ½ dl buckwheat flour
- 2 tsp baking powder
- 1 tbsp cinnamon
Instructions
- Mash the bananas with a fork in a bowl. Add the canola oil, syrup, vanilla and eggs, and whisk everything together into a wet mixture.3 ripe bananas, ½ dl canola oil, ½ dl maple syrup, 2 eggs, 1 tsp vanilla
- In another bowl, mix the buckwheat flour, baking powder, and cinnamon. Gradually combine the dry ingredients with the wet mixture.3 ½ dl buckwheat flour, 2 tsp baking powder, 1 tbsp cinnamon
- Grease a loaf pan and pour in the batter. Bake the banana bread at 180 °C (356 °F) for 35–40 minutes, until golden and baked through.
- Turn the banana bread out of the pan and let it cool on a wire rack.
Notes
Freezing: This banana bread freezes well for up to 2 months.