Not only is this banana bread recipe gluten free, but it's vegan too.

Makes
1

Preparation

20min

Cooking

45min

Skill level

Mid
By
Average: 3.2 (113 votes)
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Ingredients

  • 125 ml (½ cup) melted coconut oil
  • 2 large overripe bananas, mashed
  • 2 flax eggs (see note)
  • 2 tbsp maple syrup or coconut nectar (optional)
  • 1 tsp vanilla bean paste or powder
  • 200 g (2 cups) almond meal
  • 115 g (1 cup) walnuts, roughly crushed, plus extra for sprinkling
  • 1 tsp gluten-free baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 30 min

Preheat the oven to 180°C and line a 22 cm loaf tin with baking paper.

In a large bowl, place the melted coconut oil, mashed banana, flax eggs, maple syrup and vanilla and whisk together until well combined.

Place the dry ingredients in a separate bowl and mix well.

Combine the wet and dry mixtures and mix well. Pour into the prepared loaf tin and bake for 30-45 minutes, or until golden brown on top and a toothpick inserted in the centre comes out clean.

Remove the bread from the oven and leave to cool slightly. Remove from the tin, transfer to a wire rack and leave to cool completely. The loaf will keep for up to 4 days in the fridge and in the freezer for up to 3 months (I like to pre-slice it so that it’s easy to take one piece out at a time). 

Note:

To make a flax egg, mix 1½ tablespoons flaxseed meal with 60 ml (¼ cup) cold water in a bowl. Transfer to the fridge and leave for 15-30 minutes or until the mixture has begun to bind and thicken and is all ‘goopy,’ like an egg. It’s as simple as that. For more flax eggs, just scale up the quantities (for 2 flax eggs, double the quantity and so on). And if you don’t like flaxseeds? Simply substitute the ground flax out for the same quantity of ground chia seeds. Too easy.

 

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.