This Gluten-Free Vegan Banana Walnut Bread is:
- seriously moist
- toasty and fragrant
- completely free from added sugar!
This is such a great recipe to have as there are so many ways it can be enjoyed:
It’s easy to make, travels well and keeps well covered in the fridge for up to a few days. It can also be frozen too – just slice it before freezing, then you can pop the slices straight in the toaster from the freezer.
The recipe is easy to make and it’s super versatile, so it can be adapted to what you have on hand. You can use any type of oil, any type of plant-based milk and you can use normal flour if you’re not gluten-free. The ground almonds can be substituted with ground walnuts or ground sunflower seeds.
If you’d prefer a sweeter banana bread recipe, then you can add some maple syrup or agave syrup (or sugar) to taste.
Instead of adding chopped walnuts to the batter, I decided to sprinkle them on top of the banana bread before baking. This means that while the banana bread bakes, the nuts get toasted so they turn golden brown, sweet and crispy. If you’re not into walnuts, you can substitute them with any other type of nuts or even some flaked or desiccated coconut.
For more vegan banana recipes, check out my:
- Blueberry Banana Bread
- Blueberry Banana Bread Muffins
- Chocolate Chip Banana Bread
- Banana Cake
- Chocolate Banana Bread
- Banana Oatmeal
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Banana Walnut Bread:
This Gluten-Free Vegan Banana Walnut Bread is seriously moist, toasty and fragrant and completely free from added sugar!
- 3 medium-sized ripe bananas
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar* (ensure gluten-free if necessary)
- Pinch of salt
- 1/2 teaspoon ground cinnamon (optional)
- 150 g (1 1/4 cup) ground almonds** (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml (1/2 cup) unsweetened almond milk (or sub any other plant-based milk)
- 35 g (1/3 cup) walnuts, roughly chopped
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
Add the mashed bananas and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
- Transfer the mixture into a loaf tin lined with greased baking paper - I used a one-pound loaf tin
- Scatter over the chopped walnuts
- Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, transfer to a wire rack and leave to cool completely before cutting
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.
**You can alternatively use almond flour
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