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  • 執筆者の写真Michie

#200 / Vegan & Gluten Free Luxurious Banana Bread / ヴィーガン&グルテンフリー 贅沢バナナブレッド

vegan & gluten free banana bread
ヴィーガン&グルテンフリー バナナブレッド


















材料 (約15cm*20cm)

* 米粉(ミズホチカラ)150g

* オートミール 50g

* ドライイースト 3g

* 塩 小1/2

* バナナ 250g (中3本、小5本という感じ)

* メープルシロップ 大1

* 油 大1

* クランベリー 40g

1. フードプロセッサーに材料を全て入れ、オートミールができるだけ細かくなるようしっかり撹拌する。

2. クランベリーを加えて混ぜ、オーブンの天板に生地をのせる。

3. 手に水をつけて、形を楕円形に整える。できるだけこんもりするといい。

4. 温かいところ(35度)で30分発酵させる。

5. オーブンを180度に予熱する。

6. 180度のオーブンで40分焼く。

7. 上に濡れた布巾をのせて、粗熱をしっかりとってからカットする。


The reason why I call this luxurious is because it is made entirely from banana, without using any liquid.

This banana bread is moist and chunky with a rich banana aroma, a truly luxurious taste. 

And more over vegan and gluten free. How nice, isn't it?

I tried with soy milk, coconut milk..., but in the end, I think it tasted best with only banana.

The recipe and the method are almost the same of the previous gluten-free bread,

The hardness of the dough depends on the ripeness of the bananas.

This time the bananas were sweet enough, but not too ripe, so the dough was a little stiffer, so I made it without using a mold.

If you use very ripe bananas and the dough is softer, bake in a mold as in the previous rice flour bread.

No need to cover.

This time, ferment for 30 minutes and then preheat the oven. This is because the fermentation is slower than the previous gluten free bread. While the oven is preheated, the fermentation continues for about more 8-10 minutes (it's the case of my oven. It's different depending on your oven), and the fermentation time is a little longer than the previous one. So the sum of your fermentation time is for about 35-40 minutes in a warm place, and if it expands to just under 1.5 times its original size, it's ready to go.

You can adjust the preheat time according to how long your oven needs to preheat.

Cranberries go very well with it.

I put them in the refrigerator and take off the heat.

It will be hard the next day. Bake until crispy and enjoy.


Ingredients (15cm*20cm)

* 250g banana

* 1 tbsp vegetable oil

* 1 tbsp maple syrup

* 150g rice flour

* 50g oat meal

* 3g dry yeast

* 1/2 tsp salt

* 40g cranberries


1. Place all ingredients in a food processor and blend thoroughly to make the oatmeal as fine as possible.

2. Add cranberries and mix well.

3. Line a oven tray with a parchment paper and put the dough on the tray.

4. Wet your hands with water and form an oval about 4 cm high. Do not flatten too much.

5. Ferment the dough in a warm place (35C) for 30 minutes. (about 1.5 times)

6. Preheat the oven to 180C.

7. Bake in the oven at 180°C for 40 minutes.

8. Cover the top with a wet cloth and let cool down at least 1 hour in a fridge before cutting. Make sure the bread is completely cooled.


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