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1-Bowl Vegan Gluten-Free Banana Bread

1-Bowl Vegan Gluten-Free Banana Bread

Delicious 1-Bowl Vegan Gluten-Free Banana Bread made with wholesome ingredients, naturally sweetened and perfect for breakfast or snack.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine Gluten Free, vegan
Servings 10 slices
Calories 458 kcal

Equipment

  • loaf pan
  • mixing bowl
  • fork

Ingredients
  

Baking Ingredients

  • 1 batch flax egg (1 tablespoon / 7g flaxseed meal + 2.5 tablespoon / 37 ml water)
  • 3 medium ripe bananas (yield ~1.5 cups or 425 g)
  • ¼ cup unsalted almond butter (or sub other nut or seed butter)
  • 3 tablespoon avocado oil (or melted coconut oil)
  • ½ cup coconut sugar (or sub organic brown sugar)
  • 2-3 tablespoon maple syrup (or sub agave nectar or coconut nectar)
  • ½ teaspoon sea salt
  • ¾ cup unsweetened almond milk (or other dairy-free milk)
  • 1 tablespoon baking powder
  • 1 ¾ cup almond meal (ground from raw almonds)
  • 1 ¼ cup gluten-free flour blend
  • 1 ⅓ cup gluten-free oats
  • ½ cup chopped raw walnuts

Instructions
 

Baking 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 until 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.
  • Let rest in the pan for 10 minutes, then transfer to a cooling rack. Let cool completely before cutting.
  • Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month.

Notes

If subbing chicken eggs for flax eggs, 1 flax egg generally = 1 small chicken egg. For non-gluten-free, use unbleached all-purpose flour or spelt flour.

Nutrition

Serving: 1sliceCalories: 458kcalCarbohydrates: 54.8gProtein: 10.3gFat: 24.5gSaturated Fat: 2.2gPolyunsaturated Fat: 4.72gMonounsaturated Fat: 6.4gSodium: 322mgPotassium: 455mgFiber: 6.7gSugar: 19.6gVitamin A: 68.21IUVitamin C: 3.49mgCalcium: 222mgIron: 2.31mg
Keyword 1-Bowl, banana bread, dessert, Gluten-Free, Healthy, vegan
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