This gluten-free vegan banana bread with walnuts is perfectly fluffy and flavourful with a crunchy outside. Serve it for either breakfast or dessert with jam and peanut butter. Oil-free.
Just because summer is almost here, that doesn’t have to mean that baking season has to come to an end. In fact, in my opinion there’s no such a thing as a ‘baking season’. Baking is a luxury one should get to enjoy throughout the whole year. In fact, all you do is change where you eat a given sweet treat. In the winter, that may be in front of a campfire with plenty of cosy blankets. In the summer – take it outdoors and serve it with some fresh fruit and berries!
Honestly, I don’t know how it’s taken me this long to finally share a banana bread recipe. It’s one of those things I could eat in infinite amounts. So, if you’re looking to bake something over the next few days, this may be the inspiration you need!
Gluten-free vegan banana bread
My family’s response to this banana bread best shows just how good it is. My mum and I tested and developed this recipe while I was in Russia, and while she’s very much on board with vegan eating and baking, my other family members are far more sceptical.
Well, they WERE until they tried this banana bread. I’m not exaggerating when I say that two loaves of this stuff disappeared in less than 24 hours!
What makes this banana bread so amazing? Imagine a perfectly fluffy and light texture with just the right amount and sweetness and depth, accentuated by the natural flavour of banana working together with maple syrup, plus a deliciously crunchy crust.
Despite being vegan and gluten-free, this banana bread is full of so much flavour and will keep you coming back for more slices. Perfect either straight out of the oven, or a few hours later.
How to serve vegan banana bread
The possibilities are really endless. It’s flavourful and sweet enough to eat as it is. But if you want to take it to the next level, go wild with your toppings.
I like to have mine slathered with homemade raspberry jam (let me know if you would like the recipe!), peanut butter and banana. It would, however, work with any nut butter and jam of your choice. Also perfect with fruit and berries!
Reasons to love this vegan banana bread
It’s…
- Gluten-free, but requires no difficult-to-find ingredients.
- Oil-free also.
- Incredibly fluffy and moist: just the perfect characteristics for banana bread!
- Super easy to make, even as a beginner in the kitchen.
- Perfect for sharing with friends and family.
- Crunchy on the outside and soft on the inside.
- Full of flavour.
- Perfect as either dessert, breakfast or snack.
Do I have to use gluten-free flour?
Nope! If you’re not avoiding gluten, simply replace it with ordinary all-purpose flour.
What can I add to this banana bread?
I kept it quite simple and only added chopped walnuts to the basic batter, but you can add other nuts or seeds of your choice, berries or even chocolate chips!
How should I store this banana bread?
Make sure you store it covered or in an airtight container to ensure that it does not go dry. It lasts on the countertop for 2-3 days, in the fridge for up to a week and up to a month in the freezer.
How to make vegan banana bread
Preheat the oven to 180 degrees C/350 F.
Add the mashed bananas to a large mixing bowl together with the tahini and maple syrup. Whisk until well-combined.
Add the flour, baking powder and chopped walnuts. Pour in up to 1/4 cup of almond milk if the dough seems too sticky.
Pour the batter into a loaf tin and bake in the preheated oven for around 35-40 minutes, until a toothpick comes out clean.
Store covered on the countertop for 2-3 days, in the fridge for up to a week, or frozen for up to a month.
Other vegan dessert recipes
- Salted caramel brownies
- Carrot cake
- Banana oatmeal cookies
- Four-ingredient fudge
- Chocolate avocado mousse tart
Let me know in the comments: what’s your favourite thing to bake in the summer? If you give this gluten-free vegan banana bread a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below!
Gluten-free Vegan Banana Bread
Ingredients
- 3 large ripe bananas mashed
- 1.5 tbsp tahini
- 1/2 cup maple syrup
- 2.5 cups gluten-free flour
- 1 tsp baking powder
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 180 degrees C/350 F.
- Add the mashed bananas to a large mixing bowl together with the tahini and maple syrup. Whisk until well-combined.
- Add the flour, baking powder, cinnamon and chopped walnuts. Pour in up to 1/4 cup of almond milk if the dough seems too sticky.
- Pour the batter into a loaf tin and bake in the preheated oven for around 35-40 minutes, until a toothpick comes out clean.
- Store covered on the countertop for 2-3 days, in the fridge for up to a week, or frozen for up to a month.
Video
Nutrition
Looks fab. Can’t wait to try it!
How much almond milk do you use? So you use unsweetened or sweetened?
I usually don’t use any, but add up to 1/4 cup if the dough is too sticky.