4.6 from 306 votes
1-Bowl Vegan Gluten-Free Banana Bread
Amazing vegan, gluten-free banana bread made in 1 bowl! Wholesome ingredients, naturally sweetened, and so delicious!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 9 (slices)
Calories: 458 kcal
Course:
Breakfast , Snacks
Cuisine:
Vegan
Ingredients
- 1 batch flax egg* (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
- 3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
- 1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)
- 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 sea salt
- 3/4 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)
- 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 chopped raw walnuts
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.
Cup of Yum
Notes
- *If subbing chicken eggs for flax eggs, 1 flax egg generally = 1 small chicken egg.*If not gluten-free, use unbleached all-purpose flour or spelt flour in place of the gluten-free blend.
Nutrition Information
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
Monounsaturated Fat
6.4g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
322mg
(13%)
Potassium
455mg
(13%)
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%)
Nutrition Facts
Serving: 9(slices)
Amount Per Serving
Calories 458
% 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.