Description
This 1-Bowl Vegan Gluten-Free Banana Bread is a moist and flavorful treat perfect for breakfast or snack time. Made with simple, wholesome ingredients including ripe bananas, almond butter, and gluten-free oats, this recipe is both vegan and gluten-free. It combines the natural sweetness of bananas and coconut sugar with nutrient-rich almond meal and walnuts for a satisfying, healthy loaf. Easy to prepare in just one bowl, it bakes to a golden brown crust with a tender crumb inside.
Ingredients
Scale
Wet Ingredients
- 1 batch flax egg (1 Tbsp / 7g flaxseed meal + 2.5 Tbsp / 37 ml water)
- 3 medium ripe bananas (about 1.5 cups or 425 g mashed)
- 1/4 heaping cup unsalted almond butter (or other nut/seed butter)
- 3 Tbsp avocado oil (or melted coconut oil)
- 1/2 cup coconut sugar (or organic brown sugar)
- 2-3 Tbsp maple syrup (or agave nectar or coconut nectar)
- 3/4 cup unsweetened almond milk (or other dairy-free milk like rice or hemp)
Dry Ingredients
- 1/2 tsp sea salt
- 1 Tbsp baking powder
- 1 3/4 cups almond meal (ground from raw almonds)
- 1 1/4 cups gluten-free flour blend
- 1 1/3 cups gluten-free oats
Add-ins
- 1/2 cup chopped raw walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Make Flax Egg and Mash Bananas: In a large mixing bowl, prepare the flax egg by combining flaxseed meal with water and letting it rest for 5 minutes until gelatinous. Then peel and add the ripe bananas to the bowl and mash them thoroughly with a fork until smooth.
- Add Wet Ingredients and Mix: Add the almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk to the mashed bananas and flax egg. Whisk well to combine all wet ingredients evenly.
- Add Dry Ingredients and Walnuts: Stir in the baking powder, almond meal, gluten-free flour blend, and gluten-free oats until completely combined. Fold in half of the chopped walnuts to distribute them throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spoon. Sprinkle the remaining walnuts on top for a crunchy finish. Bake in the preheated oven for 1 hour to 1 hour 15 minutes. The bread should be firm, golden brown, and crackly on top. Test doneness by inserting a toothpick or knife – it should come out clean or with few crumbs.
- Cool and Serve: Let the banana bread rest in the pan for 10 minutes. Then loosen the edges with a knife or lift the parchment paper to transfer the bread to a cooling rack. Allow it to cool completely before slicing to avoid crumbling. The flavor and texture improve the next day.
- Store Leftovers: Keep leftover banana bread covered at room temperature for 4-5 days. For longer storage, slice and freeze up to 1 month. Reheat slices in the microwave or toaster oven until warm and soft.
Notes
- If substituting chicken eggs for flax eggs, use 1 small chicken egg per 1 flax egg.
- If not following a gluten-free diet, unbleached all-purpose flour or spelt flour can be used instead of the gluten-free flour blend.
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Use parchment paper for easy removal and less mess during baking.
- Reheating in a toaster oven helps restore the fresh-baked texture better than a microwave.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 190
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
