Vegan, Oil-free, Gluten-free
Ingredients:
- 2 Tbsp ground flaxseed + 5 Tbsp water
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour OR King Arthur Gluten-Free Measure for Measure Flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- 1 tsp psyllium husk powder (optional, for improved texture)
- 3 medium very ripe bananas (about 1¼ cups mashed)
- ½ cup unsweetened plant-based milk (we use soy milk), plus 1–2 Tbsp more if needed
- ½ cup coconut sugar or date sugar
- ¼ cup all-natural almond butter
- 1 tsp vanilla extract
- ½ tsp apple cider vinegar
- ½ cup chopped walnuts, plus extra for topping
Instructions:
- Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper or use a silicone loaf pan.
- Mix the ground flaxseed with the water and let stand for at least 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and optional psyllium husk.
- In another bowl, mash the bananas. Add the soy milk, sugar, almond butter, vanilla, apple cider vinegar, and flax mixture. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. If the batter seems too thick, add 1–2 tablespoons more milk. Fold in the walnuts.
- Transfer the batter to the prepared loaf pan and sprinkle additional walnuts over the top.
- Bake for 55–70 minutes, checking after 50 minutes. The loaf is done when: the top feels firm, a toothpick inserted into the center comes out mostly clean with just a few moist crumbs, and the internal temperature reaches 205–210°F (96–99°C) if using an instant-read thermometer. If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
- Let the loaf cool in the pan for 30 minutes, then cool completely on a wire rack before slicing. For the best texture, wait at least 2–3 hours before cutting.
Tips for Success
- Use bananas with plenty of brown spots for the sweetest flavor.
- Measure the flour by spooning it into the measuring cup and leveling it off.
- Do not overmix the batter; stir just until no dry flour remains.
- The batter should be thick but scoopable.
- Allow the loaf to cool completely before slicing for the best texture.
Storage
Store the cooled banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also tastes wonderful lightly toasted.
Can I Freeze It?
Yes! Once completely cooled, wrap the loaf (or individual slices) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Individual slices can also be gently warmed in a toaster or microwave.
Frequently Asked Questions
Can I make it nut-free?
Yes. Replace the almond butter with sunflower seed butter and omit the walnuts.
Can I use a different plant milk?
Yes. Oat, almond, or other unsweetened plant milks work well.
Why add psyllium husk?
It's optional, but it helps gluten-free breads hold together and slice beautifully.
Can I reduce the sugar?
If your bananas are very ripe, you can reduce the sugar slightly, although the texture may be a little less tender.
