One Bowl Gluten Free Banana Bread

This is the only gluten-free banana bread recipe you’ll ever need. 1 bowl, simple ingredients, so moist, hearty, and delicious.

One Bowl Vegan Gluten Free Banana Nut Bread (V, GF, DF): an easy recipe for perfectly moist banana bread packed with walnuts and bursting with banana flavor! Vegan, Gluten Free, Dairy-Free, Whole Grain.


Ingredients:


Wet Ingredients:
  • 3 medium, ripe bananas (1 cup + 2 tablespoons, mashed)
  • ¼ cup melted coconut oil
  • 1 flax egg (1 tablespoons ground flax + 3 tablespoons water, whisk together, set for 15 mins at room temperature)
  • 1 teaspoon pure vanilla extract
  • ¼ cup pure maple syrup

Dry Ingredients:
  • 1 ½ cups gluten free oat flour
  • ¾ cup almond meal
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Add-ins:
  • 1 cup walnuts, chopped
  • Optional Topping
  • 1 tablespoon walnuts, chopped

Instructions:


  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chopped walnuts.
  4. Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Using a butter knife, cut a slit slightly off center down the loaf. Optionally, sprinkle with chopped walnuts. Lightly press walnuts into the top.
  5. Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  6. Allow to cool on a cooling rack for 2 hours. Lift out, slice and enjoy!

Notes:


– Store in an airtight container for up to 1 week.
– This loaf freezes well. Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 15-second increments until warm.

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