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

Scale

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

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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