I can’t shake the fact that banana bread is still my favorite baked good (probably of all time), even after all these years.
Nothing quite beats a thick slice of banana bread with a little nut butter and a cup of tea or coffee.
Since creating our 1-Bowl Gluten-Free Banana Bread several years ago, I’ve wanted to perfect an egg-free version. You guys seem to LOVE that recipe, and dare I say this vegan version is even better? I know — bold claim. But so true. Let me show you how it’s done!
This 1 bowl recipe starts with a flax egg and mashed ripe banana — 3 ripe bananas to be exact.
Then it’s naturally sweetened with maple syrup and coconut sugar, moistened with a small amount of avocado or coconut oil, and gets a boost of healthy fats and protein from almond butter!
For the dry ingredients I stuck with our tried and true Gluten-Free Flour Blend, almond meal, and rolled oats. This combo just seems to work in quick breads.
Walnuts add a nice crunch (and a healthy dose of omega-3 fatty acids). Plus, they take the aesthetic up a notch.
After about 1 hour in the oven, your house will smell like heaven in a loaf pan. Behold: The Vegan Gluten-Free Banana Bread of my dreams.
We hope you LOVE this bread. It’s:
Tender on the inside
Golden brown on the outside
& So, so delicious
This would make the perfect breakfast on the go, hearty snack, or healthier treat. Banana bread is just versatile like that. Enjoy as is or pair with a bit of almond butter or peanut butter and you’re living the good life.
Into this banana bread? Try our Vegan Banana Bread Cinnamon Rolls, Banana Bread Granola, Vegan Banana Crumble Muffins, Vegan Nutella Banana Bread, and Vegan Banana Nut Muffins for 2!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Bowl Vegan Gluten-Free Banana Bread
- 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
- 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.
*If not gluten-free, use unbleached all-purpose flour or spelt flour in place of the gluten-free blend.
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