Gluten-free banana bread trio

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Gluten-free banana bread trio

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Adjust Servings:
1 ripe Banana
2 tablespoons ground Flax seeds
2 tablespoons Water
1 teaspoon Egg replacer
1 teaspoon extract Vanilla
1 tablespoon Maple syrup
1 teaspoon Baking powder
1/2 cup Oat milk
125 g Rice flour
1 teaspoon Vegetable butter For greasing the mold
For the plain version:
1/8 teaspoon Cinnamon
For the blueberry version:
1/8 teaspoon Cinnamon
8-10 Blueberries
For the chocolate version:
1 teaspoon Cacao powder
To garnish:
1 teaspoon Cacao powder

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat

These light and fluffy banana breads are perfect to bring some goodness to your day. Accompany with tea or coffee for a delightful snack!

  • 50 minutes
  • Serves 12
  • Easy


  • For the plain version:

  • For the blueberry version:

  • For the chocolate version:

  • To garnish:



The evolution of banana bread is vegan, gluten-free, and sugar free. And light, super-fluffy, and delicious! So delicious that I made it in three different ways: cinnamon, blueberries, and chocolate.

And the beauty is that it’s so easy to prepare that you can pretty much make it fresh whenever you like! Rice flour is the key ingredient for the softness and lightness of this bread.

To prepare the base batter, start with mashing the banana in a large bowl. Add the maple syrup, egg substitute and flax egg. Then, whisk in the vanilla extract, baking powder, oat milk, and rice flour. Transfer the base batter to a greased 6-loaf mold and split it equally into three of the molds.

Sprinkle cinnamon on two of them, and swirl it in the batter with a fork. Add some rinsed blueberries in one of the two, and stir them in the batter. Add a teaspoon of cacao powder to the remaining mold and swirl it in the batter.

Bake in a pre-heated over for 40 minutes. Allow to cool down, and serve with a sprinkle of cinnamon or cacao powder.


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5 minutes

Prepare the batter

Pre-heat the oven to 350 degrees. Peel the banana and slice it into rounds. Transfer them to a large bowl. Prepare the flax egg by mixing together water and flax meal. Let it rest for a couple of minutes, them add it to the bowl together with the egg replacer. Mash the banana, then add the vanilla extract, maple syrup, and oat milk. Whisk well, then add the rice flour and incorporate until you obtain a liquid and relatively smooth batter.

5 minutes


Grease three of the molds with the vegetable butter. Transfer the batter to the three molds. Add the cinnamon powder to two of the molds and swirl it in with a fork. Then, add blueberries to one of them. Mix them in the batter with the fork. Finally, add the cacao powder to the third mold and swirl it in with the fork.

40 minutes


Bake for 40 minutes at 350 degrees. Pick them with a toothpick to verify that they are properly cooked - the toothpick should come out clean. Then, take them out of the oven and flip the mold to get the breads out. Set them aside to cool down for 30 minutes.



Garnish with a little cacao powder on top of all the breads (alternatively, use cinnamon) and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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