Easy Banana Bread with Walnuts | Gluten-Free

Stack of Banana Bread covered in banana slices and walnuts, with a hand reaching in grabbing a slice

There is a reason why banana bread is such a classic – it’s delicious and easy to make! Not only that, it’s a terrific way to use those bananas that always go soft and spotty before you eat them! If you’re anything like us you really don’t like to throw away food. Not only are overripe bananas OK for this recipe – they are a must! Additionally, we’ve made sure this banana bread is for everyone, with totally vegan and gluten-free ingredients!

Bunch of spotty bananas

We’ve played around with this mix a lot. As a result, we think we have the best vegan, gluten-free banana bread recipe around! If you wish there were more easy, plant-based snacks on hand to fuel your week, then this recipe is for you!

Bowl of wet and dry banana bread ingredients

Let’s get Nutty | Banana Bread without Oil!

That’s right – we’re going to get a little nutty here. But don’t worry, it will all make sense. Instead of using an oily vegan “buttery spread”, or actual oil, we’re adding almond butter. This makes our bread moist and adds a nutty “oomph” without the empty fat from a dose of oil.

Even Nuttier | Make Banana Bread Gluten-Free!

We also have oat and almond flour in this recipe, which makes it gluten-free! Of course, flax eggs bring the whole thing together to make a loaf that is moist with a nice crumb – all without wheat flour.

Raw banana bread in pan before baking

Let’s just get ALL the Nuts!

Have you ever noticed how well walnuts and bananas go together? Well, that’s why we loaded them into our recipe! In addition, walnuts work even better mixed with some those tasty baking staples – cinnamon, nutmeg, and vanilla. We’re not adding coffee, another one of these baking “Super Friends” – but that’s because we hope you pour one to drink with your banana bread!

How to Store Banana Bread

This recipe is also a great snack to make ahead of time. It will keep for 2 days to 3 months depending on how you store it. In all cases, make sure you wrap it tightly in plastic, foil, or seal it in an airtight container. Otherwise, it’ll be dry by the time you eat it.

  • Room Temperature: your banana bread will keep for 1-2 days.
  • Refridgerator: the fridge will keep your banana bread fresh for up to a week.
  • Freezer: frozen banana bread will last up to 3 months.
Loaf of sliced banana bread

Go Bananas on the Go!

With all these storage options, banana bread is obviously great for meal prep! It also slices really well, meaning it can travel to work, school, picnics … wherever there is a need for tasty treats!

So what are you waiting for? Turn on that oven, mash those bananas, and flip on the kettle – because with this easy recipe it will be “banana bread and coffee time” before you know it!

Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!

If you liked this recipe and what to try some more baked treats, check out our Black Bean Brownies, Carrot Cake Muffins, and Pomegranate and Pistachio Bread!

Slices of banana bread
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Stack of Banana Bread covered in banana slices and walnuts, with a hand reaching in grabbing a slice

Easy Banana Bread with Walnuts | Gluten-Free


  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 mins
  • Yield: 1 loaf / 10 slices 1x

Description

Easy banana bread recipe that is also gluten free. Creamy almond butter, walnuts and banana flavors combine into a delicious coffee break go-to!


Ingredients

Scale

Instructions

  1. Preheat the oven to 375F/190C and line a 9″ x 5″ / 23cm x 13cm loaf pan with parchment paper.
  2. Prepare flax eggs by mixing together ground flax seeds with plant milk in a small bowl or mug. Allow to thicken for five minutes.
  3. Add oat flour, almond flour, 1/2 cup walnuts, organic cane sugar, baking powder, baking soda, cinnamon, nutmeg and salt to a large bowl, stir to combine.
  4. To the dry ingredients, add chia/flax eggs, mashed bananas, almond butter, apple cider vinegar and vanilla extract, mix well to combine. Pour batter into prepared loaf tin and decorate with sliced banana and walnuts.
  5. Bake for 1 hour or until a skewer inserted into the bread comes out clean. Allow to cool in the loaf pan for 15 minutes, then carefully transfer the banana bread to a cooling rack.
  6. Once the banana bread is cool, cut into 10 slices and enjoy! Store slices in an airtight container for 3 days.

Notes

  • *You can use a store bought oat flour or make your own! To make your own oat flour for this recipe, add around 2 cups of rolled oats to a food processor and process for about 1 minute until the rolled oats have turned into flour. For this recipe you will need 1 1/2 cups of oat flour, so make sure you measure the oat flour before adding to your bowl.
  • **I have made this banana bread many times and I like to experiment with different types of sugar. I have successfully made this banana bread with 1/4 cup organic cane sugar and 1/4 cup coconut sugar OR 1/4 cup organic cane sugar and 1/4 cup Truvia, which is a cane sugar and stevia blend. I think it tastes best to include a component of organic cane sugar, but feel free to experiment.
  • ***It looks nice to top the banana bread with one banana cut in half lengthways or sliced into rounds. Feel free to play around with whatever shapes you like!
  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide. 

Keywords: easy banana bread, vegan banana bread, gluten free banana bread, vegan recipes, The Plant Riot

This post contains affiliate links, which means that The Plant Riot (SteenPow Collective, LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!

Slices of banana bread

10 Responses

  1. Super tasty, great texture for a gf loaf! We used regular eggs and totally omitted the sugar – the bananas on top made it plenty sweet.

  2. This was delicious, easy to make and my whole family loved it! I did use some of the suggested substitutions listed in the recipe (I had coconut sugar and I ground my flax and oats myself since I didn’t have pre-ground on hand). I also subbed sun butter for the almond butter. I will absolutely be making this again!

    1. Thank you, Kate! We’re very pleased to hear how much you and your family enjoyed the recipe. Thanks for sharing your substitutions with us – we love to hear about our reader’s new ideas.

  3. This banana bread what so delicious! It was easy to make, moist and loved the walnuts in it.

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