Banana Bread

Gluten-free, vegan and without sugar

I have a new favorite breakfast every couple of weeks. At the top of my personal hit list are my oat waffles from “Schön & Gesund”, which I have eaten almost every day, not just for weeks but for years. Lately my newest thing has been the good old banana bread, although I’ve been working hard on the recipe. I wanted to make it gluten-free and as healthy as possible without additional sweeteners. After all, it’s the first thing I eat, and I want the day to start healthy and delicious.

After a lot – A LOT – of attempts, I am now completely in love with the new recipe. The icing on the cake, by the way, came about by accident. I was already quite satisfied with the result, but found the consistency a bit too dense – typical of a banana bread. No matter what I tried, the consistency stayed the same. One day I didn’t have enough bananas in the house. So, without further ado, I put a grated an apple into the dough. Lo and behold: that was the solution! Now the dough was  beautifully fluffy and exactly as I had dreamed it would be. I am always grateful to such coincidences because they make life so much more yumm. Now I always get restless when the last slice of banana bread is gone, because I’m worried about next day’s breakfast. Fortunately, the bread is mixed together really quickly. All you need is a bowl, a baking pan, an oven and that’s it! Then you will have a wonderful, aromatic breakfast for several days, which you can look forward to when you wake up.

And now my question for you: what breakfast o you like best? Are you more of a savory or sweet breakfast type? I’m looking forward to your comment below!


Servings 1 bread
Prep Time 15 minutes
baking and cooling time 1 hour 10 minutes
Print Recipe


  • 2 eggs
  • 3 ripe bananas peeled and mashed to puree with a fork
  • 1 small to medium-sized apple roughly grated
  • 120 g buckwheat flour
  • 120 g ground almonds
  • 80 g virgin coconut oil melted
  • 50 ml unsweetened almond milk
  • 2 tsp tartar baking powder
  • 1.5 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp salt


  • loaf pan


  • Preheat the oven to 180°C top and bottom heat.
  • Mix all ingredients together.
  • Grease a loaf pan with coconut oil and pour in the batter. Bake on the middle rack in the oven for about 40 minutes, until a toothpick stuck into the dough comes out clean.
  • Let the bread cool in the loaf pan for 30 minutes. Then remove it from the edge of the pan with a knife, turn the pan while holding the bread in your hand and tap lightly on the bottom until the bread loosens from the pan. Let cool completely on a cake rack.


The bread can be wrapped in a clean kitchen towel and kept in the refrigerator for several days. It tastes best toasted with a little cold butter (or a vegan alternative) for breakfast.
Wellcuisine Stefanie Reeb

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