Carob Banana Bread (gluten-free & vegan)
Serves: 1 banana bread loaf
  • 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)
  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!
To make oat flour blend gluten-free oats in high speed blender or food processor into flour like consistency.
Recipe by Nirvana Cakery at