Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)
When you’ve got a bunch of ripe bananas waiting on the counter, this is the best kind of “problem” to have. This banana loaf is vegan and gluten-free, naturally sweetened (no refined sugar) and even oil-free - yet still wonderfully moist. Blueberries add juicy little bursts and the walnuts bring a lovely crunch, making this loaf perfect for breakfast, a snack, or an easy bake to share.
Equipment
- 23 cm loaf tin (Kastenform)
- Mixing bowl (large)
- small bowl (for mashing bananas)
- potato masher or fork
- measuring cups/spoons (or scale)
- chopping board + knife (for walnuts)
- spatula / spoon
- baking paper
Ingredients
- 110 g walnuts, soak them for approx. 8 hours
- 140 g sorghum flour (alternatively teff flour)
- 140 g buckwheat flour
- 1 tablespoon psyllium fiber husk
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 5-6 ripe bananas
- 110 ml water
- 1-2 handful blueberries
Instructions
- Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
- Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
- Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
- Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
- Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
- Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.
Notes
Enjoy! :)