07. September 2014

Gluten-free Banana Bread

IMG_9920 And while summer is slowly coming to an end and catching sunlight is becoming harder every day, I end up sitting on the couch at night with tea, a good book and… banana bread; lots of it. Banana bread has probably been the most baked food in my household those last weeks, much appreciated by my various flat mates. There is something very comforting about a freshly baked loaf of banana bread, topped with nut butter, homemade nutella or peach compote.

This banana bread is incredible delicious, moist and sweet and the best part: it’s gluten-free! I’ve experimented a lot with this bread and have found a good balance of whole grain flour and nuts. It’s a great snack for in between, though it can be eaten about any time of the day – as breakfast, dessert for lunch or dinner and as a snack. I try to always keep some at home. A great and constant struggle not to eat it all at once, very energy consuming indeed.

IMG_9880 Kopie 2






Gluten-free Banana Bread


  • Prep Time: 1 hour, 25 minutes
  • Servings: makes 1 loaf


  • 150g buckwheat flour
  • 100g almonds (or almond flour)
  • 100g walnuts
  • 1/2 tsp cardamom
  • 2 tsp cinnamon
  • 1/2 tsp dried vanilla powder
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 2 tbsp chia seeds (optional)

wet ingredients

  • 3 ripe bananas
  • 1 apple (coarsely grated)
  • 2 tbsp maple syrup or honey
  • 2 tbsp coconut oil (melted)


  1. Preheat your oven to 175°C.
  2. In a food processor blend the almonds for about 15-30 seconds until they are of a flour consistency. In a big bowl mix all the dry ingredients together expect for the walnuts.
  3. Use a fork or immersion blender to mash the very ripe bananas, grate the apple and mix it with the flour and spices. Add maple syrup/honey and the melted coconut oil.
  4. Coarsely chop the walnuts using your hands or a knife and add it to the mixture. Stir everything until it’s (relatively) even. If the mixture is too thick, add some plant milk.
  5. Use a loaf pan, grease it with coconut oil before pouring the mixture. Bake for about 1 hour and 15 minutes. Time may vary depending on your oven. (Regularly check the bread after one hour of baking.) Take it out of the oven and leave it off to cool. Enjoy!
  • First of all congratulations on your blog and work which I always find really inspiring. I just wanted to ask you why is it so important for you that what you eat is gluten-free (I’m guessing you’re not a celiac, right?)? Because I’m pretty sure that the only damage gluten causes it directed to celiac people and I just can’t understand why so many food bloggers have this thing about their diet to be gluten-free. Could you clear up this doubt of mine, please?:)

    • Hey Clara, thank you very much for your comment. :)
      I am not celiac, no, nor do I have a direct (digestion) problem with gluten. I know that a lot of people do have an intolerance, so I try to keep as many dishes gluten-free. Another and even more important reason is that I chose the most healthiest option. Most times it means baking with whole grain flours like buckwheat, brown rice flour, chick pea flour or quinoa flour, instead of using wheat flour. The gluten-free aspect just comes with it, you know? I hope that helps. :) xx

  • Mella

    Deine Rezepte sind immer wahnsinnig kreativ (und gesund), du bist definitiv eine meiner lieblings Blogger :) erfindest du die Rezepte eigentlich selbst (durch ausprobieren etc.) oder holst du dir auch tipps und Inspiration aus Kochbüchern oder anderen Blogs? xx

    • Danke dir, das freut mich sehr! :) Die Rezepte sind alle meine eigenen. Natürlich erfindet man nichts neu, aber ich denke mir eigene Kreationen aus und probiere so lange mit den Zutaten, bis es mir schmeckt! :)
      Oh, und natürlich verfolge ich auch andere Foodblogs und genieße es mal einen Abend nichts zu testen, sondern nach anderen Rezepten zu kochen. :) Liebe Grüße! xx

  • K*

    Looks delicious!

  • Yuuum! Can’t wait to try this! Hope the result is as good as yours :)
    Thanks for sharing!

  • Chelsy Contreras

    Hi Pauline, this look so good, but do you think I can use Flax seed flour insted of buckwheat flour?

    X greetings.

    • I can’t say that I have tried it with flax seed flour – still I would say go for it!! Just give it a try :) xx

  • mackenzie

    I love your blog, the recipes are delicious, easy, and of course healthy! do you think I could make this in muffins instead of a loaf however? I don’t have a loaf pan and I find muffins more convenient. Thanks!

    • Thank you so much! And of course you can. Just keep in mind that they won’t be as soft as normal muffins. :) xx

  • Yum! Definitely trying this one! I’m coeliac and vegan and absolutely love your blog and your recipes :-)

  • I just loooooove your photos.

  • Elizabeth

    Hi, do you by any chance know the calorie count per serving?

    • Pauline

      sorry, I don’t, as I don’t count calories :)

    • Madeline

      I just calculated it through Myfitnesspal. I didn’t use chia seeds, but for the rest I followed the recipe. Estimating 10 servings, one serving is about 270 calories (x10=2700 calories for the whole loaf). More interesting are the other nutrition values: per serving 27 grams of carbs, 15 grams of fat, 10 grams of sugar, 6 grams of protein and 3 grams of fiber! If you make more than 10 servings out of this, recalculate of course but you get the idea :) Hope this was helpful!

  • Juliette

    What camera do you use? Your photos are just gorgeous! xx

  • Patricia

    Soo delicious! Especially when it’s fresh out the oven and still warm!
    How do you store it though, til it’s finished? I tried it in the fridge last time but it gets harder in there. Would you recommend simply storing it sealed outside the fridge?

  • Bethany Littleton

    This looks beautiful! Is there an alternative to using coconut oil?x

  • bufadbufi fdbauo

    Love the recipe! Will try it :) where are your plates from?

  • This looks amazing and im just about to make it ;) wish me luck

  • Sophie Kanny

    Just cook your Banana Bread recipe, I almost try all your recipes now! Love your blog xx

  • I adore your pics and blog layout! Will be following your blog & IG :)

  • Layan Anabtawi

    Just made this bread! It’s absolutely delicious and not too thick or too fluffy.. I can taste every single ingredient which is incredible. The bread goes great with peanut butter, but it’s just as good on its own. It can easily be a dessert with the right topping. I put it in the oven for just under an hour. This is my first time making bread and it’s more than successful. I love it.

  • Juliette

    Hi i just made your banana bread recipe and my god it looks delish !! but do you know how long can i keep it ? do i put it in the fridge or just leave it outside ? :)

  • Natalie

    any substitutions for buckwheat flour to use? :)

    • Liz

      I just use wholemeal flour and I reckon it works fine :)

  • SpeakNow4Tash

    Why can’t I see the recipes?!!

    • Pauline

      So sorry, we did some work on the website! it’s online again now :)

  • roasted duck

    Tried this today. This recipe is amazing!!!

  • nora

    Das Bananenbrot war wirklich so super lecker! Werde ich auf jeden Fall in den nächsten Wochen oder Weihnachten nachbacken und dann natürlich mit Apfelmus!:) Warst mir super symphatisch! (war vorhin auf dem green market und habe zwei mal hintereinander bei dir das bananenbrot gekauft hehe – hätte locker noch ein drittes Stück geschafft) hoffe ich treffe dich nochmal bei einer ähnlichen Veranstaltung, da muss ich dann wohl die mit ingwer probieren! hoffe du verkaufst noch ordentlich und hast dir deinen burger schmecken lassen – oder wurde es doch die Pizza?

Welcome to my kitchen, my colourful world of nourishing foods. Here I choose to live healthy, eating whole, plant-based foods; a happy mix of vegetables, legumes, fruits, whole grains, nuts and seeds. I am Pauline, a 24 year-old food lover and photographer from Berlin. My recipes are simple, vegetarian dishes with plant-based and natural ingredients only. Perfect for everyday life. You do not have to be a skilled cook to have a balanced and healthy diet – I am not! An open mind and willingness to try out something new everyday shall be enough. It’s an infinite journey, and I am happy about everyone who decides to come along.


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