Nirvana Cakery

Wholesome Seasonal Plant Based Recipes

  • Home
  • About
  • Plant-based Cakes Guide
  • Recipe Index
    • Cakes, Cupcakes and Muffins
    • Cookies and Crackers
    • Breakfast
    • Lunch and Dinner
    • Dessert
    • Drinks
  • Ebook
  • Contact

Carob Banana Bread (gluten-free & vegan)

January 12, 2017 By Hana 43 Comments

Carob Banana Bread (gluten-free & vegan)

January calls for some comfort baking and banana bread is just the thing to make at this time of a year. I’ve made this Carob Banana Bread for the first time last summer during my holidays in Portugal, where carob is a local produce.

I’ve always loved the flavour of carob, it’s so distinctive and quite different to cacao. It’s also very good value, caffeine-free and makes an amazing addition to banana bread.

Carob Banana Bread (gluten-free & vegan)Carob Banana Bread (gluten-free & vegan)

This carob banana bread is an easy recipe you can whip by hand. I’ve used a mix of buckwheat flour, oat flour, ground walnuts and carob powder for the dry mix and coconut oil, flax eggs and mashed bananas for the wet mix. I’ve added 2tbsp of maple syrup to add little more sweetness, but you can leave it out if you prefer. The combination of ripe bananas, cinnamon and carob creates enough sweetness in the recipe.

You could play around with substitutions for the dry mix, I think banana bread recipe is fairly forgiving. And if you prefer you can always use cacao instead of carob. Tastes amazing still warm from the oven. Enjoy:) x

Few more carob recipes you might like:

Carob, Walnut and Teff Muffins with Carob Tahini Frosting

Raw Carob, Coconut and Pear Cake

Carob, Fig and Almond Raw Balls

Pear and Carob Muffins

Follow me on Instagram, Facebook and Pinterest for more inspiration!

Carob Banana Bread (gluten-free & vegan)Carob Banana Bread (gluten-free & vegan)Carob Banana Bread (gluten-free & vegan)

Carob Banana Bread (gluten-free & vegan)
 
Print
Author: Hana, Nirvana Cakery
Serves: 1 banana bread loaf
Ingredients
  • 3 medium bananas
  • 95g buckwheat flour (3/4 cup)
  • 50g oat flour (1/2 cup)
  • 50g ground walnuts (1/2 cup)
  • 60g carob powder (1/2 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • pinch of sea salt
  • 2tbsp ground flaxseed + 6tbsp water
  • 60ml melted coconut oil or olive oil (1/4 cup)
  • 2tbsp maple syrup
  • 2tsp apple cider vinegar
  • 30g chopped walnuts for topping (1/3 cup)
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Line 10" x 4½" loaf tin with baking paper.
  3. Mix 2tbsp of ground flaxseed with water and set aside to thicken.
  4. Peel and mash the bananas with a fork and set aside.
  5. In a large bowl whisk together buckwheat flour, oat flour, ground walnuts, carob, baking powder, bicarbonate of soda, cinnamon and salt and set aside.
  6. In a different bowl whisk flax eggs with melted and cooled coconut oil, maple syrup and apple cider vinegar. Have all of the ingredients at room temperature.
  7. Add the wet mix together with the mashed bananas to the dry mix and mix until combined.
  8. Spoon into your lined tin, level the surface and top with chopped walnuts.
  9. Bake for about 35-45 min or until a cocktail stick comes out almost clean. Will be slightly sticky.
  10. Remove from the oven and leave to cool down.
  11. Enjoy warm or cold!
Notes
To make oat flour blend gluten-free oats in high speed blender or food processor into flour like consistency.
3.5.3226

Carob Banana Bread (gluten-free & vegan)Vegan Carob Banana Bread

 

Filed Under: All, Breakfast, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

« Celeriac Apple Kale Soup with Walnut Dukkah
Raspberry Amaranth Chocolate Hearts (vegan) »

Comments

  1. Aimee | Wallflower Kitchen says

    January 12, 2017 at 3:01 pm

    Oh wow the texture looks so spot on!! Reaaaaaaaaaaaaaalllyyyyyy wish I was eating a slice of this right now…

    Reply
    • Hana says

      January 12, 2017 at 9:14 pm

      Thank you Aimee! I really wish I could share a slice with you! xxx

      Reply
  2. Stacey | Goodness is Gorgeous says

    January 12, 2017 at 6:19 pm

    Wow that looks amazing! I wouldn’t mind a slice (or two..)

    Reply
    • Hana says

      January 12, 2017 at 9:16 pm

      Thank you so much Stacey! I wish I could share some :)

      Reply
  3. Sasha @ Eat Love Eat says

    January 15, 2017 at 4:25 pm

    Mmm this looks so good! I’ve never tried carob before what’s it like? Does it taste anything at all like chocolate? xx

    Reply
    • Hana says

      January 18, 2017 at 9:43 pm

      Thank you Sasha! It has quite unusual taste, similar to chocolate, but quite different. You have to try :) xx

      Reply
  4. Michelle @ The Last Food Blog says

    January 17, 2017 at 5:27 pm

    This looks perfect Hana! Great texture, I love chocolate banana bread but have never tried it with carob, I’ll have to check it out x

    Reply
    • Hana says

      January 18, 2017 at 9:46 pm

      Thank you Michelle! Yes, it’s so different, definitely worth to try to see if you like it. xx

      Reply
  5. Minette says

    January 23, 2017 at 9:49 pm

    I am so excited about this, BUT, I can’t use oats at all. Can you suggest an alternative? Thank you! M.

    Reply
    • Hana says

      January 23, 2017 at 10:19 pm

      Hi Minette, I find that oat flour lightens the mix up a bit, but you can use 30g (1/4 cup) of arrowroot or tapioca flour and add little extra of ground walnuts or buckwheat flour instead. Hope you like it :)

      Reply
      • Mary says

        March 22, 2018 at 10:58 am

        Jut made it today and instead of oats flour I used 30gr cornstarch and a little extra ground walnuts and it came out perfect. The only thing was that I had to bake for an hour plus 10 minutes (75mins total) until the cocktail stick came out almost clean. Perfect cake :-)

        Reply
        • Hana says

          March 25, 2018 at 9:23 pm

          Hi Mary, I’m really happy that this worked. I do often find that with banana bread the baking time vary and can sometimes take over an hour. I think if you increase the dry ingredients or use less wet ingredients next time, it will be perfect and ready sooner.

          Reply
  6. Darlene says

    March 5, 2017 at 4:35 pm

    Hi Hana. I didn’t see in the instructions when to add the flax egg. I just added it in with the rest of the wet but had to also add in about 2 TBSP of water to make the mixture moist enough. Can’t wait for it to come out of the oven as it smells so good.

    Reply
    • Hana says

      March 5, 2017 at 10:53 pm

      Hi Darlene, thank you so much for pointing that out, I’ve missed it in the recipe. You did it right! I hope it comes out well and you enjoy the bread :)

      Reply
  7. Nancy says

    March 19, 2017 at 3:28 am

    Hi. I can’t eat flax, can I use an egg or two instead? Also, it’s hard to get buckwheat here. Can I just use brown rice flour instead? TIA

    Reply
    • Hana says

      March 19, 2017 at 6:00 pm

      Hi Nancy, yes, you can, just use eggs and brown rice flour instead. They will work just fine. Alternatively you could also use chia seeds instead of flaxseed. Hope you like it :)

      Reply
  8. Elke says

    August 25, 2017 at 4:32 am

    Looks so good. Will make it right now. Thank you for sharing.
    ☕🍞

    Reply
    • Hana says

      August 27, 2017 at 9:53 pm

      You’re so welcome :) Hope you’ll enjoy the bread.

      Reply
  9. Cristina says

    October 8, 2017 at 7:11 pm

    Thanks for the recipe ! The texture was perfect. Next time I think I will add a bit more maple syrup or coconut sugar. I would also like to try to use almond or rice flour instead of buckwheat to eliminate that strong “earthy” taste. Do you think that could work?

    Would be great to add a side of vegan cream to complement all flavors and to lighter the bitterness of carob ( I mean it’s like chocolate but it does to me have a bit of bitter taste to it…)

    Thank you!

    Reply
    • Hana says

      October 15, 2017 at 9:54 pm

      You’re so welcome Cristina, I’m so happy you’ve enjoyed the recipe. Yes, you can definitely replace the buckwheat flour with brown rice flour or other protein flour like amaranth, teff, quinoa or millet if you don’t like the strong taste. You could also increase the ground walnuts and oat flour and decrease the buckwheat flour. You could also replace the ground walnuts with ground almonds. I think vegan cream would be lovely with it, especially if still warm :)

      Reply
  10. Mel says

    January 6, 2018 at 3:45 pm

    Hello,
    I don’t have any flax seeds at the moment..
    How many eggs would I use instead?

    Reply
    • Hana says

      January 6, 2018 at 3:51 pm

      Hi Mel, you can replace them with 2 eggs.

      Reply
      • Mel says

        January 6, 2018 at 4:01 pm

        Thanks for the fast response!
        I am going to try this recipe out today :)

        Reply
  11. Kate says

    March 19, 2018 at 8:30 pm

    I dooooon’t think I have tried a better banana bread. Loved it :-) The texture is soooo soft and perfect. Mmmmm :-)

    Reply
    • Hana says

      March 25, 2018 at 9:26 pm

      Hi Kate, I’m so happy to hear that! Thank you so much for coming back and leaving me such wonderful feedback :)

      Reply
  12. Keren says

    August 8, 2018 at 10:23 am

    Fabulous. My second try of this recipe. I had only 2 large bananas, swapped almond flour for the walnuts and since I eat gluten, used whole stone ground spelt flour instead of the buckwheat and oat. Also used cardamom instead of cinnamon, to see how it works, beautifully. And I was too lazy, at the end of a hot, humid long day, to activate my mill for the flax seeds, so used softened chia instead. Worked beautifully. Another great recipe, Hana, thanks.

    Reply
    • Hana says

      August 12, 2018 at 2:37 pm

      Hi Keren, I always love your substitutions, walnuts, cardamom and spelt sound heavenly to me! I so miss using spelt flour, very tempted to use it again :) I’m so happy this recipe worked for you so well, thank you for your lovely feedback, so appreciated. xx

      Reply
      • Keren says

        August 13, 2018 at 7:49 am

        Yes, I read about the no gluten thing and since I have zero problems with it, I see no reason why not use whole spelt flour. I do make a point of getting a stone ground variety, so I get all the nutrients. I used almond flour from the same person who ground my spelt flour…:) wonderful small brand. So I didn’t have to grind the walnuts because the mill makes nut butter out of them and processor doesn’t grind them fully. So in this case I prefer to use store bought. Also, I prefer eating walnuts to grinding and baking them, so I get the omega 3.

        Reply
        • Hana says

          August 18, 2018 at 5:51 pm

          I’ve gone gluten-free to balance my crazy menstrual cycles and not really missing it that much now that I’m used to it. Unfortunately there are recipes that are virtually impossible to make gluten-free, although I’m trying my best! It’s a challenge! Sprouted spelt flour is very tempting to me :)

          Reply
  13. Aneesha says

    September 5, 2018 at 4:59 pm

    Hi hana
    Could I replace the carob powder with cacao or cocoa powder?

    Reply
    • Hana says

      September 5, 2018 at 5:09 pm

      Hi Aneesha, yes, you can! But use little less, 30g should be enough.

      Reply
  14. MC says

    December 14, 2018 at 5:37 pm

    Hi, I’ve just popped this recipe in the oven but mine needed an extra 1/4 cup soymilk. I used your cup measurements, instead of the grams and noticed that 1/2 cup flour is usually around 75-80g and not 50g! I guess that’s why it was so dry?!? I’ve bookmarked this recipe for over a year now and love the combo, can’t wait to try it later, thank you.

    Reply
    • Hana says

      December 16, 2018 at 9:23 pm

      Hi MC, I do find cup measurements inaccurate, although I try my best to convert my recipes. I would always recommend weighing the ingredients for best results as the volume of different flours can vary with different brands. In some recipes you will have to make slight adjustments, but should still work well. Hope you like the bread :)

      Reply
  15. Jo says

    December 19, 2018 at 9:00 pm

    What would be a good sub for ground nuts in your recipies? Like in this one what coyld i use fr the ground walnuts.

    Reply
    • Hana says

      December 19, 2018 at 10:12 pm

      Hi Jo, I sometimes use ground sunflower seeds which work really well in dark cakes (they tend to turn lighter cakes green the next day, it’s not an issue, but doesn’t look pretty). Alternatively you can introduce another gluten-free flour. The nuts add more moisture and help with the binding in the gluten-free mix. Also you can add some desiccated coconut together with the flour.

      Reply
  16. Melissa says

    January 5, 2019 at 12:34 am

    Hi Hana,

    I have some dietary restrictions and cannot use vinegars of any kind. I’ve browsed on the internet and some have said to use lemon juice as a substitute, but I also have a mild sensitivity to citrus fruits.
    How would omitting the ACV affect the loaf? What would you recommend as a substitute?

    Reply
    • Hana says

      January 5, 2019 at 3:48 pm

      Hi Melissa, lemon juice is a good substitute, but if you have a sensitivity to it then you could try replacing the 1tsp of bicarbonate of soda with an extra 1tsp of baking powder (2tsp in total). That should be sufficient for a good rise. Hope it goes well :)

      Reply
  17. Liz says

    July 4, 2019 at 1:18 am

    I made this. It’s healthy, low-sugar, and delicious! Thank you for this tasty way of using carob.

    Reply
    • Hana says

      July 9, 2019 at 6:58 pm

      You’re so welcome Liz! So happy you love it :)

      Reply
  18. Tam says

    April 3, 2020 at 11:24 pm

    Looks amazing. getting ingredients out now. I have a nut allergy. Can I omit the walnuts? Do I need to add more flour or anything to the recipe then?

    Reply
    • Hana says

      April 5, 2020 at 7:32 pm

      Hi Tam, you can replace the walnuts with ground sunflower or pumpkin seeds for best results. Alternatively use another gluten-free flour, desiccated coconut could work too. Hope you like it :)

      Reply
  19. Mr Try Baking says

    July 21, 2020 at 7:45 pm

    I’m not into baking but i just wanted a cake tonight so i made this. I like the result and the texture is great. Yum 😋 😋 😋 . Tastes good i nearly finished the whole thing.

    I used whole wheat flour as that’s what I had in the house.

    Reply
    • Hana says

      July 25, 2020 at 2:36 pm

      I’m so happy to hear that! Thank you so much for your lovely comment :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

Subscribe to Nirvana Cakery

Plant-based Cakes Guide

nirvanacakery

🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Find me also here @ashtaraart
🌱 Blog and recipes 👇

Hana | Nirvana Cakery
Grain-free Vegan Carrot Cake 🌱 Hello beautiful Grain-free Vegan Carrot Cake 🌱

Hello beautiful! I’ve baked this deliciousness for Easter and I’m sharing the recipe on the blog. Baked with cassava and tigernut flours and flavoured with lime and cardamom it’s a lovely wholesome plant-based cake. 

Sending much love 🕊
Hana xx
.
.
.
.
.
#carrotcake #veganbaking #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
My Easter special Rosemary Lemon Brownies 🌱 Mo My Easter special Rosemary Lemon Brownies 🌱

Most probably the healthiest baked brownies you will find with an original rosemary lemon flavour, dark chocolate, hidden zucchini and grain-free cassava and tigernut flour these make a fabulous wholesome yet indulgent treat. 😋

You can find this new recipe on the blog! 

Lovingly created for @amoredimona vegan chocolate. 

Sending much love beautiful Hxx ❤️
.
.
.
.
.
#sponsored #veganbrownies #chocolatelove #grainfreebrownies #eastercake #vegancake #plantbasedcake #vegangateau #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #thrivemags #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare #bakinglove
Happy Spring Equinox beautiful! 🌱 New life is s Happy Spring Equinox beautiful! 🌱 New life is sprouting, new ideas are birthing, we are rebirthing, our soul is expressing, we are all birthing new together.

You can find this Rosemary Lemon Tart on the blog. 🌱 Have a beautiful day 🌞

Love & plant magick 
Hana xx
.
.
.
.
.
#springequinox #veganbaking #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Happy Mother’s Day beautiful! Whether you’re a Happy Mother’s Day beautiful! Whether you’re a mother to sons, daughters, animals or plants today we celebrate you! 

And let’s not forget for us all to celebrate and give gratitude to the Mother to us all, our beloved Gaia.

With Love & Grace 🕊
Hana xx
.
.
.
.
.
#veganbaking #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove #mothersday
Baked Wild Blueberry Cheesecake 🌱 New month, n Baked Wild Blueberry Cheesecake 🌱

New month, new offering! This plant-based wild blueberry deliciousness is on the blog. 💙

Happy first week of March beautiful! 🌱

With Love 
Hana xx 
.
.
.
.
.
#veganbaking #cheesecake #wildblueberries #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Thyme Lemon Zucchini Cake 🌱 I’ve created thi Thyme Lemon Zucchini Cake 🌱

I’ve created this cake last March, little did we know the year that was ahead of us but now with the promise of Spring again the growth we’ve all gone through and the new seeds that are ready to be planted there’s a promise in the air. 🕊

You can find the recipe on my blog. 

Happy weekend beautiful 💚
Hana xx
.
.
.
.
.
#veganbaking #layercake #zucchinicake #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Follow on Instagram

Subscribe

Copyright © 2021 Nirvana Cakery · Built on Genesis + Foodie by Lix Hewett

Privacy Policy.