Banana Bread

Vegan, Oil-free, Gluten-free 

Prep Time: 15 minutes, Cook Time: 50–70 minutes, Yield: 10–12 slices

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:

1. Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper or use a silicone loaf pan.
2. Mix the ground flaxseed with the water and let stand for at least 5 minutes.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and optional psyllium husk.
4. In another bowl, mash the bananas. Add the soy milk, sugar, almond butter, vanilla, apple cider vinegar, and flax mixture. Whisk until smooth.
5. 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.
6. Transfer the batter to the prepared loaf pan and sprinkle additional walnuts over the top.
7. 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.
8. 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.