If you’re anything like me and crave that perfect slice of banana bread that’s moist, flavorful, and just a little bit nutty, then you’re in for a treat. This Vegan Banana Bread with Almond Butter Recipe is something I absolutely love because it combines simple wholesome ingredients into one delicious loaf that feels both cozy and satisfying. Plus, it’s gluten-free and super easy to whip up in just one bowl — making it a lovely anytime snack or breakfast companion you’ll want to keep coming back to.
Why You’ll Love This Recipe
- One-Bowl Wonder: You’ll only need a single bowl, so cleanup is a breeze—trust me, this makes baking so much easier!
- Naturally Sweetened: The ripe bananas and a touch of maple syrup create a beautifully balanced sweetness that’s never overpowering.
- Moist & Nutty Texture: Thanks to almond butter and walnuts, this bread is amazingly moist with a delightful crunch you’ll want to savor.
- Gluten-Free & Vegan: It’s perfect for sharing with friends who have dietary preferences or restrictions—yet it tastes like a treat for everyone.
Ingredients You’ll Need
The magic of this Vegan Banana Bread with Almond Butter Recipe comes from a blend of wholesome, natural ingredients that create a tender, flavorful loaf every time. Shopping for almond butter that’s unsweetened and smooth really helps keep the flavors balanced.
- Flaxseed meal: This makes a perfect vegan egg substitute when mixed with water—just let it rest to thicken before using.
- Ripe bananas: The riper, the better! They’ll add natural sweetness and moisture.
- Almond butter: Unsweetened adds that creamy, nutty flavor I adore—you could swap other nut or seed butters for a fun twist.
- Avocado oil: It has a neutral taste and keeps the bread moist without overpowering other flavors; coconut oil works well too.
- Coconut sugar: Gives gentle caramel notes, but feel free to substitute with organic brown sugar.
- Maple syrup: Adds a liquid sweetener that blends beautifully—agave or coconut nectar works as well.
- Sea salt: Just a pinch highlights all the flavors and balances sweetness.
- Unsweetened almond milk: Or your favorite dairy-free milk to keep it wonderfully vegan and tender.
- Baking powder: The secret to that nice lift and crumb you want in banana bread.
- Almond meal: Ground raw almonds bring a dense, moist texture and add richness.
- Gluten-free flour blend: If you’re not gluten-free, unbleached all-purpose or spelt flour are excellent swaps.
- Gluten-free oats: Add chewiness and heartiness, making every bite satisfying.
- Chopped raw walnuts: Toasty crunch on top and inside—my family goes crazy for these!
Variations
I like to tweak this Vegan Banana Bread with Almond Butter Recipe depending on the season or mood—it’s one of those recipes that welcomes creativity! Feel free to mix in extras or swap ingredients to make it your own.
- Chocolate chips addition: I’ve tossed in vegan dark chocolate chips a few times, and it makes the loaf feel like dessert while still keeping it wholesome.
- Seed butter swap: Tried sunflower seed butter once for a different nut-free version—it’s tasty and great for allergy-friendly baking.
- Spices flair: A dash of cinnamon or nutmeg can warm things up if you want a cozy twist.
- Nut-free version: If nuts aren’t your thing, just double the oats or add pumpkin seeds for texture instead of walnuts and almond meal.
How to Make Vegan Banana Bread with Almond Butter Recipe
Step 1: Prep Your Ovens and Flax Egg
Start by preheating your oven to 350°F (176°C) and lining a loaf pan with parchment paper or lightly greasing it. Then get your flax egg ready by mixing 1 tablespoon of flaxseed meal with 2 ½ tablespoons of water in a large bowl. Let it rest for about 5 minutes until it thickens into a gel-like consistency—that’s your binder in this vegan recipe!
Step 2: Mash Your Bananas Smooth
Peel three medium ripe bananas and add them straight to your flax egg in the bowl. Grab a fork and mash them thoroughly—aim for a smooth texture without big lumps. This helps build moisture and natural sweetness throughout your bread.
Step 3: Mix in the Wet Ingredients
Next, add your almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk right into the bowl with the mashed banana-and-flax mixture. Whisk everything together until you have a creamy, even batter. You’ll notice the rich, nutty aroma start to take over your kitchen—it’s one of my favorite moments!
Step 4: Fold in the Dry Ingredients
Now it’s time to add the dry stuff: baking powder, almond meal, gluten-free flour blend, and gluten-free oats. Stir everything gently but well so the flour and oats are just incorporated—overmixing can toughen up your bread, so take it easy here. Finally, fold in half of the chopped walnuts, leaving the rest to sprinkle on top.
Step 5: Bake and Cool to Perfection
Pour your batter into the prepared loaf pan and smooth the top with a spoon. Sprinkle the reserved walnuts evenly over the surface—they toast beautifully during baking. Pop the loaf in the oven for 1 hour to 1 hour 15 minutes. You’ll know it’s done when the top is golden brown and crackly, and a toothpick inserted comes out clean or with just a few crumbs.
Give it about 10 minutes to rest in the pan after baking, then gently loosen the sides with a knife or lift it out using the parchment paper. Let it cool completely on a rack before slicing because this bread is tender and will crumble if cut too soon. Honestly, the flavor gets even better the next day—if it lasts that long!
Pro Tips for Making Vegan Banana Bread with Almond Butter Recipe
- Check Banana Ripeness: I always use bananas with lots of brown spots—they’re sweeter and mash up easier.
- Don’t Overmix the Batter: Stir just enough to combine; overdoing it can make your bread dense and tough.
- Test for Doneness Early: If your loaf is browning quickly but still not set, cover loosely with foil to finish baking without burning.
- Let It Fully Cool: Patience is key—cutting too soon will make your bread crumbly, so give it time to set and slice clean.
How to Serve Vegan Banana Bread with Almond Butter Recipe
Garnishes
I love topping my slices with a dollop of almond butter or a drizzle of maple syrup for extra indulgence. Sometimes I sprinkle a little cinnamon or even a few extra chopped walnuts to bring out the nuttiness. It’s simple but elevates the experience.
Side Dishes
When I serve this banana bread, I often pair it with a fresh fruit salad or a cup of strong coffee or tea. For a more substantial breakfast, a side of dairy-free yogurt topped with fresh berries balances the flavors well.
Creative Ways to Present
For special occasions, I slice the bread into small cubes and thread them onto skewers with berries and vegan marshmallows for a fun breakfast kabob. Another time, I turned leftover slices into french toast for a delightful brunch twist—talk about a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Once cooled, I keep the banana bread covered at room temperature in an airtight container or wrapped tightly in foil—it stays fresh for about 4-5 days. This way, I can enjoy a slice whenever a sweet craving strikes.
Freezing
I’ve frozen sliced banana bread before by wrapping each slice individually in plastic wrap and placing them in a freezer-safe bag. They keep well for up to a month and thaw quickly when I want a quick snack or breakfast on the go.
Reheating
To reheat, I pop slices into the microwave for 20-30 seconds or use a toaster oven at a low temperature until warm. This brings back the soft texture and just-moved-from-the-oven feeling that makes me smile every time.
FAQs
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Can I use regular eggs instead of flax eggs in this recipe?
Absolutely! While the recipe calls for flax eggs to keep it vegan, you can substitute one small chicken egg per flax egg. So for this loaf, use three eggs instead of three flax eggs. Just keep in mind the texture might be slightly different but still delicious.
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What if I don’t have gluten-free oats or flour?
You can swap gluten-free oats for regular rolled oats and the gluten-free flour blend for unbleached all-purpose flour or spelt flour if you’re not avoiding gluten. This will work beautifully and keep the bread tender and fluffy.
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How ripe should the bananas be for best results?
The best bananas for this Vegan Banana Bread with Almond Butter Recipe are very ripe ones—ideally with plenty of brown spots or even a fully brown peel. They’ll mash easily and add maximum natural sweetness and moisture to your bread.
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Can I omit the nuts if I have allergies?
Yes! You can leave out the walnuts and almond meal if needed. To keep the texture interesting, try adding extra oats or some seeds like pumpkin or chia seeds. You might want to increase the almond milk slightly to keep the moisture right.
Final Thoughts
Honestly, this Vegan Banana Bread with Almond Butter Recipe has become one of my kitchen staples because it’s so reliable and comforting. I love how the almond butter enriches the loaf, making every bite feel indulgent yet wholesome. Whether you’re baking this for your family or treating yourself, I’m pretty sure it’ll become a beloved recipe in your collection too. So grab those ripe bananas, mix this up, and enjoy that perfect slice—you deserve it!
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Vegan Banana Bread with Almond Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This 1-Bowl Vegan Gluten-Free Banana Bread is a moist, flavorful, and wholesome treat perfect for those following vegan or gluten-free diets. Made with ripe bananas, almond meal, gluten-free oats, and a mix of natural sweeteners, this banana bread is simple to prepare in one bowl and baked to golden perfection. Enhanced with crunchy walnuts, it offers a delightful texture contrast and makes for a nutritious snack or breakfast option.
Ingredients
Flax Egg
- 1 batch flax egg (1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
Wet Ingredients
- 3 medium ripe bananas (about 1.5 cups mashed or 425 g)
- 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, such as rice or hemp)
Dry Ingredients
- 1/2 tsp sea salt
- 1 Tbsp baking powder
- 1 ¾ cup almond meal (ground from raw almonds)
- 1 ¼ cup gluten-free flour blend
- 1 ⅓ cup gluten-free oats
Add-ins
- 1/2 cup chopped raw walnuts
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a loaf pan by lining it with parchment paper or lightly greasing to prevent sticking.
- Prepare the flax egg and bananas: In a large mixing bowl, combine the flaxseed meal with water to create the flax egg, letting it rest for 5 minutes until it thickens. Then, add the ripe, peeled bananas and mash them thoroughly with a fork until mostly smooth for a consistent texture.
- Mix wet ingredients and combine: Add the almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and unsweetened almond milk to the mashed bananas and flax egg. Whisk these ingredients together until well combined.
- Add dry ingredients: Stir in the baking powder, almond meal, gluten-free flour blend, and gluten-free oats into the wet mixture, mixing until just incorporated. Fold in half of the chopped walnuts evenly throughout the batter.
- Prepare for baking: Pour the batter into the prepared loaf pan and smooth out the top with a spoon. Sprinkle the remaining walnuts over the surface for a crunchy topping.
- Bake the banana bread: Place the loaf pan in the oven and bake for 1 hour to 1 hour and 15 minutes. The bread is done when it feels firm to the touch, has a crackly golden-brown top, and a toothpick inserted into the center comes out clean or with very few crumbs.
- Cool the bread: Allow the bread to rest in the pan for 10 minutes after baking. Then loosen the sides carefully with a knife or lift it out using the parchment paper. Transfer it to a cooling rack and let it cool completely to prevent crumbling when slicing.
- Storage and serving: Once cooled, slice and serve. Leftovers can be stored covered at room temperature for 4-5 days or frozen for up to 1 month. Reheat slices in the microwave or toaster oven to restore softness and warmth.
Notes
- If substituting chicken eggs for flax eggs, use 1 small chicken egg for each flax egg.
- If you are not adhering to a gluten-free diet, you can replace the gluten-free flour blend with unbleached all-purpose flour or spelt flour.
- For variety, swap almond butter with any preferred nut or seed butter of your choice.
- Sweeteners like agave nectar or coconut nectar can replace maple syrup depending on availability or preference.
- Ensure bananas are very ripe for optimal sweetness and moisture in the bread.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
