1-Bowl Vegan Gluten-Free Banana Bread
User Reviews
4.6
1-Bowl Vegan Gluten-Free Banana Bread
Description
The 1-Bowl Vegan Gluten-Free Banana Bread centers on mashed ripe bananas combined with almond butter and a mixture of almond meal, gluten-free flour blend, and oats. The flax egg acts as the binder, providing moisture and structure without eggs. Sweetened with coconut sugar and maple syrup and balanced by a pinch of sea salt, the bread delivers gentle sweetness and depth from natural ingredients. Baking powder leavens the loaf, which bakes to a firm, golden crust with a tender crumb inside. Chopped walnuts scattered inside and atop the loaf introduce a crunchy texture and rich nuttiness.
The loaf is a great option for anyone seeking gluten-free and vegan baked goods. Its soft yet substantial texture makes it suitable for breakfast, snack time, or a light dessert. The use of almond butter and oil helps keep it moist during baking and storage. Letting the loaf cool completely before slicing avoids breakage, retaining its tender texture.
This recipe allows flexibility: substitutions for the nut butter and choice of dairy-free milk can accommodate availability and preference. It’s a deliberate approach to baking a plant-based, gluten-free banana bread with a reliable texture and balanced flavors.
Ingredients
- 1 batch flax egg (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
- 3 medium banana 3 bananas yield ~1.5 cups or 425 g, ripe
- 1/4 heaping cup almond butter or sub other nut or seed butter, unsalted
- 3 Tbsp avocado oil (or melted coconut oil)
- 1/2 cup coconut sugar (or sub organic brown sugar)
- 2-3 Tbsp maple syrup (or sub agave nectar or coconut nectar)
- 1/2 tsp salt sea salt
- 3/4 cup almond milk or other dairy-free milk, such as rice or hemp, unsweetened
- 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
- 1/2 cup walnuts chopped raw
Instructions
- Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease.
- Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork. You want it pretty smooth.
- Add almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk and whisk to combine. Add baking powder, almond meal, gluten-free flour blend, and gluten-free oats and stir well to combine. Lastly, add half of the walnuts and stir to combine.
- Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
- Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It’s even better the next day!
- Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.
Notes
- When substituting flax eggs with chicken eggs, use one small egg per flax egg.
- For non-gluten-free adaptation, replace the gluten-free flour blend with unbleached all-purpose or spelt flour.
- Ensure bananas are ripe for natural sweetness and moisture.
- Let the loaf cool fully before slicing to maintain texture and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(slices)
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458 | 23% |
| Carbohydrates | 54.8g | 18% |
| Protein | 10.3g | 21% |
| Fat | 24.5g | 38% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 4.72g | 28% |
| Monounsaturated Fat | 6.4g | 32% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 322mg | 13% |
| Potassium | 455mg | 10% |
| Fiber | 6.7g | 27% |
| Sugar | 19.6g | 39% |
| Vitamin A | 68.21IU | 1% |
| Vitamin C | 3.49mg | 4% |
| Calcium | 222mg | 22% |
| Iron | 2.31mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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