Banana Bread (Gluten free & Vegan)

1 loaf

Prep Time
15 minutes

Cooking Time
45 – 60 minutes

Total Time
1 hour



– 4 very ripe bananas, 3 mashed and 1 sliced for the topping
– 100g sunflower seed flour
– 150g buckwheat flour
– 1/2 cup almond milk
– 1/3 cup coconut oil
– 5ml raw apple cider vinegar
– 15-30 ml rice malt syrup/agave
– 2ml vanilla extract
– 5ml baking powder
– 2.5ml bicarb
– 2 large eggs, whisked until pale and fluffy or 3 chia eggs
– 100g toasted walnuts and or dark chocolate, roughly chopped (optional)


1. Place the oven rack one below middle, preheat the oven at 180°C and line a bread tin with baking paper.
2. Combine all ingredients except the eggs, in a large bowl and mix well.
3. Fold in the eggs (and nuts/ chocolate if desired) and pour into the lined bread tin.
4. Top with sliced banana and bake at 160°C for 45 – 60 minutes (test with a skewer/cake tester).
5. Remove from the oven and allow to cool slightly on a wire rack before slicing.