Amazing vegan, gluten-free banana bread.
Wholesome ingredients, naturally sweetened, and so delicious.
Ingredients
- 0.56 batch flax egg (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
- 1.67 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
- 0.14 heaping cup unsalted almond butter (or sub other nut or seed butter)
- 1.67 Tbsp avocado oil (or melted coconut oil)
- 0.28 cup coconut sugar (or sub organic brown sugar) – Optional
- 1.11-1.67 Tbsp maple syrup (or sub agave nectar or coconut nectar)
- 0.28 tsp sea salt
- 0.42 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)
- 0.56 Tbsp baking powder
- 0.97 cup almond meal (ground from raw almonds)
- 0.69 cup gluten-free flour blend
- 0.74 cup gluten-free oats
- 0.28 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 . 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.