Gluten Free Vegan Banana Loaf - Hemp New Zealand™
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Gluten Free Vegan Banana Loaf

Here’s a healthy take on banana bread that will appeal to those following a gluten-free or plant-based diet.  Made with fibre and protein-rich buckwheat flour and hemp protein powder this is a super food, super loaf!  No eggsbutter, or gluten in this recipe! 

We spread it with Creamy Hemp Seed Butter and it was next level good!!  

Ingredients

Use the check-boxes below and mark the ingredients as you go

 2 tbsp vegetable oil
 200 g buckwheat flour
 50 g hemp protein powder
 2 tbsp hemp hearts + extra to decorate
 1 tsp baking powder
 ¾ tsp bicarbonate of soda
 ¾ tsp fine sea salt
 5 large bananas, peeled to get 400g flesh – save the excess to decorate
 80 g tahini 
 180 g brown sugar
 5 ½ tsp apple cider vinegar
 1 tbsp vanilla essence
 200 ml plant-based milk

Directions

1

Heat the oven to 200C (180C fan). Line a 1kg loaf tin baking paper, making sure some hangs over the edges, (to use as handle to remove the loaf later), and grease the sides with a little oil.

Put the buckwheat flour, hemp protein, hemp hearts, baking powder, bicarb and salt in a large bowl and mix to distribute everything evenly.

In another bowl, use a fork to mash 400g bananas to a paste, then add the tahini, sugar, oil, vinegar, vanilla, and milk. Mix well, then scrape into the flour bowl and mix until the batter is smooth and uniform.

Pour into the lined tin, then tap it on a work bench to level out the surface and release any air bubbles. Thinly slice the remaining banana and lay these on top of the cake to decorate and sprinkle with extra hemp hearts.

Bake for 30 minutes, then turn down the oven to 180C (160C fan), turn the tin around and bake for a further 30 minutes, until the top of the bread is golden, and a skewer comes out clean.

Take out of the oven, leave to cool in the tin, then lift out using the baking paper “handles”. Cut into thick slices, spread with vegan butter, and serve.

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Based on: Meera Sodha's vegan Tahini Banana Loaf recipe

Ingredients

 2 tbsp vegetable oil
 200 g buckwheat flour
 50 g hemp protein powder
 2 tbsp hemp hearts + extra to decorate
 1 tsp baking powder
 ¾ tsp bicarbonate of soda
 ¾ tsp fine sea salt
 5 large bananas, peeled to get 400g flesh – save the excess to decorate
 80 g tahini 
 180 g brown sugar
 5 ½ tsp apple cider vinegar
 1 tbsp vanilla essence
 200 ml plant-based milk

Directions

1

Heat the oven to 200C (180C fan). Line a 1kg loaf tin baking paper, making sure some hangs over the edges, (to use as handle to remove the loaf later), and grease the sides with a little oil.

Put the buckwheat flour, hemp protein, hemp hearts, baking powder, bicarb and salt in a large bowl and mix to distribute everything evenly.

In another bowl, use a fork to mash 400g bananas to a paste, then add the tahini, sugar, oil, vinegar, vanilla, and milk. Mix well, then scrape into the flour bowl and mix until the batter is smooth and uniform.

Pour into the lined tin, then tap it on a work bench to level out the surface and release any air bubbles. Thinly slice the remaining banana and lay these on top of the cake to decorate and sprinkle with extra hemp hearts.

Bake for 30 minutes, then turn down the oven to 180C (160C fan), turn the tin around and bake for a further 30 minutes, until the top of the bread is golden, and a skewer comes out clean.

Take out of the oven, leave to cool in the tin, then lift out using the baking paper “handles”. Cut into thick slices, spread with vegan butter, and serve.

Gluten Free Vegan Banana Loaf
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