For those of you who made my 4-Ingredient Nutella a few weeks back, you’re in luck! I have the perfect recipe for you to put it to good use.
This banana bread requires just 1 bowl, is both vegan and gluten-free, and gets a decadent touch from a thick Nutella swirl. What more could you ask for?
After some quality time in the oven it comes out looking like heaven in a loaf pan. But resist the temptation to dig in right away! Due to the mix of gluten free flours and the flax egg, it’s a bit more tender and benefits greatly from cooling completely.
Bonus? It’s even more amazing the next day!
I think you guys are going to LOVE this bread! It’s:
This bread makes the perfect take-along breakfast, snack, or even a dessert. I absolutely adore the way the Nutella bakes into the top layer and creates a chocolate-hazelnut crust. I found myself grabbing for the top of the slice and really savoring it.
If you give this recipe a try, let us know what you think! Leave a comment or rate it, and be sure to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
1 Bowl Nutella Banana Bread (Vegan + GF)
- 1 batch flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water as original recipe is written)
- 3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
- 1/2 tsp pure vanilla extract
- 3 Tbsp avocado oil or melted coconut oil
- 1/4 cup coconut sugar (or sub cane sugar)
- 1/4 cup packed brown sugar
- 2-3 Tbsp maple syrup (depending on sweetness of banana)
- 3 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup unsweetened almond or other milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend (if not gluten-free, sub unbleached all-purpose flour)
- 1 1/4 cup gluten-free oats
- 1/4 cup Vegan Nutella or sub peanut or almond butter
Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
Prepare flax egg in a large mixing bowl and let rest for 5 minutes.
Add banana and mash well with a fork, leaving only a few chunky pieces. You want it pretty smooth.
Add remaining ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir well to combine.
Pour into the pan and smooth with a spoon, then drizzle on Nutella. Take a knife or skewer and swirl to loosely disperse.
Bake for 1 hour 5 minutes – 1 hour 15 minutes. When done, it 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 to cool. Let cool completely before cutting or it will be too tender to hold form. It’s best the next day!
Store leftovers covered at room temperature for up to a few days. Slice and freeze for longer term storage.
*Adapted from my 1 Bowl Gluten-Free Banana Bread, originally adapted from Take a Megabite.
*Nutrition information is a rough estimate.
*For the gluten free-flour blend, either use my DIY blend listed above, or the Bob's Red Mill 1:1 Gluten-Free Baking Blend.
Nutrition Per Serving (1 of 10 slices)
- Calories: 331
- Fat: 14.4g
- Saturated fat: 3.2g
- Sodium: 325mg
- Carbohydrates: 47g
- Fiber: 6g
- Sugar: 21g
- Protein: 6.5g