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, Refined Sugar-Free, Oat Flour.
Hi, there! You wouldn’t believe this, but I just spent a good 2 minutes writing, then deleting, then re-writing a sufficient greeting. I know. I started with “ladies and gents…” but didn’t feel that was inclusive enough. Then I switched to “good morning!!” and thought about tacking on good afternoon and good night for folks in different timezones. Then, I realized that saying good night made it seem like I was farewell-ing you… which was totally the opposite of what I wanted to do.
Oy vey! Sometimes I feel like that dog in Up, one of my favorite movies. EVER! In that movie, there’s this dog named Dug. He gets easily distracted by… just about everything. But his heart’s in the right place. So… basically I’m that *ahem* “lovable” type of gal. Not dog, because that’s just kind of unflattering, ya know?
Now back to what I was saying… hi, there! Welcome to the finally-how-did-it-take-this-long-to-get here recipe post for—drumroll please—
One Bowl Vegan Gluten Free Banana Nut Bread!
Do you love it? Okay, you probably haven’t tried it yet, but I’m sure that you will! This recipe has been ages in the making. It all started out with this recipe, which started with a disaster in the kitchen, of course, and delightfully turned into something truly wonderful: a delicious chocolate quick bread with a most glorious, beautiful rise.
That amazing loaf led to these happily domed-top chocolate banana muffins. And then these miniatures. All was well until I realized that I’d been putting off a non-chocolate banana bread recipe. The thing is, I put all of this pressure on myself to create THE perfect banana bread. I wouldn’t share the recipe with you until it was ready.
Translation:
- decrease the amount of added sugar
- increase the delicious flavor of bananas
- create a perfectly moist, but also thoroughly baked, center
- adjust the recipe for a beautiful lift/rise in the loaf
- create just the right texture
- keep it super simple, super easy to make
Guess what? It’s READY.
Well, at least the One Bowl Vegan Gluten Free Banana Nut Bread is ready. 😉 I shall be working on a non-nut-upgraded version in the next few months. Since that recipe won’t have a full cup of walnuts in it, I’d like to spend a bit of extra time delicately increasing the amount of banana and flour without increasing the added sugar too much. I’ll keep ya posted!
In the meantime, I hope you LOVE this delicious, Banana Bread Lover’s dream—and that it’s one you keep on hand as the ULTIMATE, go-to banana nut bread recipe! In the space of two weeks, I made 3 batches, Erik made one batch, and we ate ALL of it. WOAH. And Erik didn’t even like banana bread! Until now. 😉 If you’re still not convinced, let me tell you all about it.
My One Bowl Vegan Gluten Free Banana Nut Bread is:
- made in just one bowl (in case you weren’t listening)
- so delicious to bite into…
- bursting with rich banana nut flavor and texture
- vegan, gluten free, dairy-free, whole grain
- packed with 1 cup of walnuts
- the perfect excuse to use up your homemade oat flour (just make sure it’s ground to a fine flour)
- made especially for banana lovers
- allergy-friendly, plant-based
- refined sugar-free
- sweetened with just ¼ cup of maple syrup
- soon-to-be one of your favorite quick bread recipes of all time
- deliciously moist, perfectly baked throughout
Grab just one bowl, a huge appetite, and get ready to bake it like it’s hot. Which it totally will be. Once the oven gets warm. It’s truly a pleasure to create all the delicious treats with you. And joke around, because life’s too short not to have a bunch of good laughs. I can’t wait to hear what you think of this recipe. 🙂 In the meantime, tell me…
What’s your favorite banana bread topping?
- Almond butter
- Nice Cream!!
- Nothing, I like it plain
- Something else…?
Sending you all my love and maybe even a dove, xo Demeter ❤️
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☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
If you love this vegan banana nut bread recipe, then you’ll just love these clean eating banana recipes: Best Moist Chocolate Chip Banana Bread Recipe, Healthy Banana Blueberry Muffins Recipe, Gluten Free Chocolate Chocolate Chip Oatmeal Banana Breakfast Bars, Easy Vegan Peanut Butter Banana Breakfast Cookies. And… Gluten Free Vegan Brownies, just for fun! 😉
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One Bowl Vegan Gluten Free Banana Nut Bread (V, GF, Oat Flour, Dairy-Free)
- Yield: 1 loaf, 10-12 slices 1x
Print Recipe
Pin RecipeDescription
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
- ¼ cup pure maple syrup
- 1 flax egg (1 tablespoons ground flax + 3 tablespoons water, whisk together, set for 15 mins at room temperature)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups gluten free oat flour
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup walnuts, chopped
Optional Topping
- 1 tablespoon walnuts, chopped
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- 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.
- 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.
- 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.
- 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.
- Allow to cool on a cooling rack for 2 hours. Lift out, slice and enjoy!
Notes
– Adapted from my Vegan Chocolate Banana Nut Bread and my Mini Chocolate Banana Almond Muffins.
– 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.
– More Banana recipes: banana oat muffins, double chocolate banana muffins, peanut butter banana ice cream smoothie.
– More baking fun: chocolate brownie cookies, peanut butter coconut oatmeal cookies, dark chocolate almond trail mix cookies.
- Category: Quick Breads, Breakfast, Vegan, Gluten-Free, Dairy-Free, Whole Grain
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ Delicious Banana recipes
If you enjoyed this One Bowl Vegan Gluten Free Banana Nut Bread, then you’ll just love these banana recipes…
Vegan Chocolate Banana Nut Bread (V, GF, DF, Whole Grain)
Gluten Free Banana Oat Muffins (V, GF, DF, Refined Sugar Free)
One Bowl Double Chocolate Banana Muffins (V, GF, DF, Whole Grain)
Double Chocolate Almond Banana Mini Muffins (V, GF, DF)
More Gluten Free Vegan Baking recipes…
One Bowl Gluten Free Vegan Pumpkin Bread
Gluten Free Vegan Trail Mix Cookies
One Bowl Gluten Free Chocolate Chip Pumpkin Muffins
Peanut Butter Chocolate Chip Oatmeal Breakfast Bars
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Fanny Rdz says
March 13, 2019 at 9:59 pmHello Demeter. I love you recipes and I try a few of them that results delicious. I tried your banana bread with chocolatr chips (veeeeeery yummy) and for this recipe that I’m looking forward to cook, I have the question about if I can use all-purpose flour (because my boyfriend doesn’t like oat, I love it jaja) with the same measures? It could affect the consistency? I hope your answer and thank you.
Fanny Rdz
★★★★★
Demeter | Beaming Baker says
March 15, 2019 at 5:22 pmHi Fanny! Hmm… gluten free all purpose flour or regular all purpose would probably work— the same amount. 🙂 It might be a bit more moist, but I’m not 100% sure. Good luck! Let me know how it turns out. 🙂
Millie cortes says
October 9, 2018 at 3:40 pmHi I made this today it taste delicious but if look the same as your picture, I mean my don’t rise like your my stay very thin.
★★★★★
Demeter | Beaming Baker says
October 10, 2018 at 4:39 pmHi Millie! Hm, it’s hard to diagnose from afar, but did you make any ingredient substitutions? Also, if you used homemade oat flour, make sure it’s very finely ground. Coarse oat flour will greatly affect the consistency. Hope this helps!
Jackie says
October 2, 2018 at 3:36 pmWell, once again The Beaming Baker has come up with a healthy recipe that tastes as good as my former ones! This banana nut bread tastes just like the ones I grew up with on a farm in the Midwest. Since I’m currently on a somewhat restricted diet, I’m so pleased we can obtain this level of tastiness with no eggs, gluten or white refined sugar. Thank you again, Demeter!
Jackie now from the Northern Rockies
★★★★★
Demeter | Beaming Baker says
October 3, 2018 at 3:50 pmWoohoo! I’m so happy to hear that this can stand toe to toe with those classic recipes Jackie! . Thank you for taking the time to try it, and for letting me know how it turned out!
Kasey says
September 1, 2018 at 10:39 pmOmg….all I can say is this is delicious. I could eat the whole loaf. Lol
Demeter | Beaming Baker says
September 3, 2018 at 5:11 pmHaha yay! Im thrilled to hear how much you enjoyed it Kasey! .
Megan says
July 30, 2018 at 6:06 pmOooo Chocolate chips sound wonderful. I will try that. Thank you 🙂
Demeter | Beaming Baker says
July 31, 2018 at 9:04 amThank you!! Hope you enjoy!
Megan says
July 26, 2018 at 3:39 pmI love this bread! I make it almost weekly. Is there a way to sweeten this recipe up a bit?
Demeter | Beaming Baker says
July 30, 2018 at 4:16 pmWonderful! 🙂 Try: 1) using super, super ripe bananas, 2) adding in 1 more tablespoon of maple syrup, or 3) adding in chocolate chips or dried fruit like raisins. 🙂
Nichole says
July 16, 2018 at 10:51 pmThis is such a lovely bread. In fact, I have a loaf in the oven now, and will be making another loaf for my Daddy’s birthday! I make my own almond meal with the left over pulp from homemade almond milk (dehydrated in my oven), as well as my own oat flour.
Thank you for all of your wonderful recipes!!
★★★★★
Demeter | Beaming Baker says
July 17, 2018 at 4:41 pmThank you so much, Nichole! 🙂 Please wish your Dad a happy birthday for me. . Your homemade almond meal sounds amazing!
Riz says
June 15, 2018 at 9:44 pmI’m excited to try this out! Can I used the pulp left from making almond milk? Or will that be too dry…? And does the oat flour have to be super fine because I’m thinking of grinding some rolled oats. 😀 Thaaaanks!
Demeter | Beaming Baker says
June 18, 2018 at 6:19 pmHi Riz! What would you like to use the pulp for? To sub the almond meal? Yes, grind the oats to a fine flour—I know that some readers have issues when they only grind the oats to a coarse texture. 😉
Maroula says
May 16, 2018 at 7:19 amHello Demeter,
I was just wondering if you can use an egg instead of the flax egg?
and
what can I use instead of the oat flour? As I want to make them for my son and he can’t have oats atm.
Also
what are your thoughts about not putting the maple??
Thank you,
Maroula:)
Demeter | Beaming Baker says
May 17, 2018 at 2:47 pmHi Maroula! Yes, you can substitute the flax eggs for regular eggs. As for a different flour, I’d recommend a 1:1 GF all purpose blend. I haven’t tried it with this recipe, but I’ve had other readers use it with good results.
As for the maple, you can swap it with another sweetener but I wouldn’t leave it out completely. Doing so will change the consistency. Let me know how the bread turns out!
Coco says
April 14, 2018 at 6:33 amHey there
Can I use a real egg in place of a flax? And when should I add it? Amateur baker over here, thanks
sylvie says
March 14, 2018 at 3:30 pmThis was amazing! I baked it in an 8×8 pan as my family has declared war on “loaf” breads…it baked in 45minutes in case anyone was wondering! I then made a thin glaze with powdered sugar, almond milk and vanilla extract…Fabulous!! thanks so much for this amazing recipe!
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:11 pmHehe. We’ve had a few periods like that in our home (WAY too much quick bread testing lol). That glaze sounds sooo tasty! Thanks for reporting back. 🙂
Debbie says
March 6, 2018 at 9:27 pmJust found an earlier comment about coconut flour so no need to reply to my question. thank you
Debbie says
March 6, 2018 at 9:22 pmCan I substitute oat flour for coconut flour and what would be the conversion be please?
Janet says
February 24, 2018 at 4:52 pmThis is absolutely delicious!!! I added 1 cup of organic raisins, 1/2 cup walnuts and 1/2 cup organic maple syrup. Pure natural sweet goodness!! OMG me and my husband loved it!! Will make again. Keep up the great work.
★★★★★
Demeter | Beaming Baker says
February 26, 2018 at 7:54 amThanks Janet!! 🙂 The combo of raisin and nuts that you added sound incredible! So happy that you and your husband enjoyed it. Thanks for taking the time to let me know! .
Aditi says
January 24, 2018 at 10:52 amHi,
I tried this, followed the recipe exactly but mine came out all gummy 3/4 way down.. the top 1/4 seemed cooked.. I had to cook it for like 80 mins and it was seriously looking brown n crisp, toothpick came out clean n all.. a super disappointed 3y old 🙁 Salvaged it by drying it out as biscotti-ish.
★★★
Demeter | Beaming Baker says
January 24, 2018 at 2:15 pmHi Aditi, so sorry to hear about this! I know this recipe is a big reader favorite, so I’m not sure what went wrong here. 🙁 Did you make any substitutions? Also, did you measure out the mashed banana–to equal 1 cup and 2 tablespoons?
Aditi says
January 25, 2018 at 1:01 pmThanks Demeter! Used everything else as is except did frozen bananas and measured them.. wonder if that could have made a difference (water content?)? The batter wasn’t too liquidy and quite thick like banana bread style.. Lol, the biscotti is yum.. I’ll see when I get my hands on more oat flour n give it another shot maybe..
Emaleigh Downey says
January 7, 2018 at 8:06 pmI really enjoyed this! I skipped the walnuts and used chocolate chips lol!
★★★★★
Demeter | Beaming Baker says
January 8, 2018 at 1:18 pmOh YES!! Adding chocolate chips is always a plus in my book! Haha. Glad to hear you liked my recipe, Emaleigh. 🙂
Kathy says
January 7, 2018 at 5:00 pmThis worked great- thanks so much!
Demeter | Beaming Baker says
January 8, 2018 at 1:16 pmWonderful! So glad you enjoyed this, Kathy. 🙂
Isabel Villa says
October 8, 2017 at 1:34 pmLOVED this recipe. I did have to make a few modifications due to some allergies, but it was AMAZING!!! This is the first time I’ve ever baked banana bread, but I’ve tried gluten free/vegan bakeries, and nothing has compared to how delicious this recipe is!! I ended up making this twice. Once as a bread and second time as muffins. Below are the modifications I made in case others have similar allergies:
Bread Substitutions:
Almond Flour- I used sunflower seed flour from Eat Seed (Amazon). I found this to be the best substitute for almond flour.
Flax Egg- I used The Neat Egg (made from chia seed and garbanzo bean)
Next time I will add about 1/8 a cup of maple syrup as I prefer a bit more sweetness. Mine was ready in about 55 min, so keep an eye on your oven.
After my son smelled the bread baking in the oven he asked if it was something he can have. I did not think about making it safe for him to eat as he does not like bananas. I had one ripe banana left, so I decided to try and make muffins out of it, by cutting the recipe in half. These came out AMAZINGLY delicious. Below are the substitutions I made.
Muffin Substitutions:
Almond Flour- I used sunflower seed flour from Eat Seed (Amazon). I found this to be the best substitute for almond flour.
Flax Egg- I used The Neat Egg (made from chia seed and garbanzo bean)
Walnuts- I used Enjoy Life chocolate chip cookies instead because he has a nut allergy. I think I used about 1/2 a cup, but I would have used a cup had I made the full recipe.
Coconut Oil- I used Kerry Gold butter because he has a coconut allergy.
I did add a bit more syrup to these! I got about 11 muffins out of them. I used silicone cupcake liners, and cooked about 25 min at 350 degrees. I can’t wait to make these again in a large batch for lunches! My kid who hates bananas LOVED them, they almost taste like a gooey chocolate chip cookie 🙂
Thanks for getting me so excited to bake!
★★★★★
Demeter | Beaming Baker says
October 9, 2017 at 1:43 pmHi Isabel! First of all, THANK YOU so much for taking the time to leave this wonderful and thorough comment! I had such a ball reading through your substitutions (“kitchen adventures” as we’d call them at my house). You know, I’ve ALWAYS thought sunflower seed meal/flour would work!! I’ve been recommending that as a possible substitute to folks with nut allergies–and now I’m so happy to know that you love it so much. Thank you for leaving such detailed sub notes–I know many readers will appreciate them. It’s wonderful to hear that you and your son just loved these.
As for getting you excited to bake–it’s truly my pleasure. There’s little that makes me happier than encouraging others to get back into the kitchen and seeing what awesome creations can be made! 🙂
Isabel says
October 9, 2017 at 1:54 pmYou are so welcome!!! I know I appreciate reading comments that people leave when they have to modify recipes. That’s how I found that sunflower seed flour is a great sub for almond flour. I actually went to order more yesterday and it was no longer available on Amazon, and their web address was not working ..♀️ I did see another brand that I will try.
I’m actually enjoying my banana bread as I’m writing this and it tastes better now days later (if that’s even possible, lol)!
Thanks again!!! This is for sure a keeper. I can’t wait to try more of your delicious creations 🙂
Amanda says
August 30, 2017 at 9:15 amSorry that was suppose to be 5 stars!
★★★★★
Demeter | Beaming Baker says
September 1, 2017 at 11:49 amNo worries! I just have to figure out how to fix it. Lol. 😉
Amanda says
August 30, 2017 at 9:14 amThe original recipie is amazing! I brought it over to a family dinner and no one knew it was vegan. Thank you very much. Def going in my recipe binder.
I just made a second batch with all oat flour as you recommended and some dark chocolate shavings. I will let you know how it turns out
★★
Demeter | Beaming Baker says
September 1, 2017 at 11:48 amFantastic! Isn’t it the BEST when no one knows it’s vegan? 😉 I can’t wait to hear how the second batch turns out… I’ve always wondered. Thanks for reporting back on the first batch! 🙂
Amanda says
August 27, 2017 at 10:55 amGoing try this for a healthy snack after dinner tonight. I wanted to know if there was a nut free version for my son to take to school?
Demeter | Beaming Baker says
August 29, 2017 at 3:46 pmHi Amanda, you might be able to sub the 3/4 cup almond meal with 1/2 cup + 2 tablespoons oat flour. I haven’t tried this yet, but generally speaking, oat flour is more absorbent than almond meal. You might have to play around with this a bit to get just the right moistness and texture. Let me know how it turns out. Good luck! 🙂
Lyn says
August 3, 2017 at 5:34 amHi this looks great! Could I sub the oat flour with regular gluten free flour (don’t have oat flour on hand!)? And sub the almond meal with the same? Baking for a school Fete and I want to make it nut free too.
Demeter | Beaming Baker says
August 9, 2017 at 11:54 amThanks Lyn! Hmm… you might be able to sub the oat flour for all purpose gf flour, but I wouldn’t recommend subbing the almond meal with gf all purpose. Almond meal is a lot less absorbent that other flours. You could try subbing the almond meal with 1/2 cup all purpose–but I worry that this will dramatically change the texture of the loaf. Good luck! 🙂
Maria says
June 1, 2017 at 9:57 pmSecond time making this – love it! Bananas and walnuts are just the perfect combination. Thanks.
Demeter | Beaming Baker says
June 2, 2017 at 2:33 pmSo happy to hear you enjoyed this, Maria! 🙂 Bananas and walnuts are just meant to be… 🙂 Thank you for taking the time to leave your feedback. xo
Rowena says
April 29, 2017 at 10:10 pmHi there! Your recipe looks amazing! I was just wondering if the recipe would still work if I didn’t add in the coconut oil and maple syrup. Are there any substitutes that you would recommend?
Demeter | Beaming Baker says
May 1, 2017 at 10:55 amHi Rowena, thank you! To substitute the coconut oil: you could try vegan butter. To sub maple syrup: brown rice syrup or honey if you’re not vegan. 🙂
Kate @ Framed Cooks says
March 18, 2017 at 12:28 pmI spend the same amount of time dithering over blog openings – we are sisters! Meantime, I am ALL IN for anything involving a banana, and this bread looks FAB. Perfect for weekend baking happiness!
Demeter | Beaming Baker says
March 20, 2017 at 7:23 amHaha. Yeah, we are! 😉 The scent of this bread totally makes the weekend feel more weekend-y! 😉 Thanks Kate!
Christine says
March 14, 2017 at 10:02 amYum – need I say anything more? It WAS perfect Banana Bread and loved he walnuts!- too bad it is all gone……
Demeter | Beaming Baker says
March 14, 2017 at 3:13 pmYum just about covers it all! 😉 I’m so pleased that you enjoyed my recipe, Christine. Can you tell I’m beaming? 😉 Thank you for taking the time to let me know how it turned out. Happy baking!
jacquie says
March 13, 2017 at 7:56 pmThis looks wonderful but banana bread isn’t a favorite of mine. Would you have something similar that is an apple or pumpkin version with the almond meal and nuts? If not would you consider making one or both? 🙂
Demeter | Beaming Baker says
March 14, 2017 at 7:30 amHi Jacquie, I have a pumpkin version that I think you’d love (made with almond meal): https://beamingbaker.com/one-bowl-gluten-free-vegan-pumpkin-bread-v-gf-df/ Enjoy! 🙂 P.S. I’ll start writing down some ideas for apple bread–which will probably be ready by Fall. Lol. Happy baking!
Natalie | Feasting on Fruit says
March 13, 2017 at 5:19 pmFirst of all I just need to get my vote in loud and clear: NICECREAM. Kay, good–that’s taken care of. I am liking this end-of-post-poll thing you’ve been doing lately, leads to less of me rambling than an open-ended question might…although I guess I am still rambling so perhaps that is not true. Anyways UP!!! Omg best Pixar movie to date and one of my all time faves too❤️ Of course it is–bestie connection. I can absolutely see the similarities between you and Dug, aside from the obvious species thing. And you are better at baking. And cooking. And you have better hair. Exhibit A (on the baking thing, not the hair thing.): this beautiful loaf with the best banana bread crumb around. There was a time when I didn’t like nuts in my baked goods, but that has changed and I love the texural crunchy component which this magical loaf appears to be loaded with! I would say gimme a slice, but actually make that the whole damn loaf. And a blender full of nice cream too–preferably chocolate. Happy monday my dear❤️
Demeter | Beaming Baker says
March 14, 2017 at 7:34 amLOLOL. How did I guess? 😉 I’ll have to put an extra large scoop on top just for you! Hey, it’s called chatting, not rambling! And I totally love it. 🙂 Of COURSE you love Up! and OF COURSE it’s the bestie connection! <3 The whole damn loaf and a blender full of nice cream, headed your way! Happy Monday. <3
Cheyanne @ No Spoon Necessary says
March 13, 2017 at 4:15 pmI should be expecting a package of this bread in the mail…. yes? Because closer than close besties! And Umm ‘naner nut bread happens to be one of my favorite things in the entire universe! And of course your version looks absolutely perfect and has me drooling like a rabid dog! Oh, speaking of dogs- how have I never seen the movie Up?!? Obviously I am going to Google that shhh as soon as I’m done commenting here! Mosltly because you recommended it, but also because your spirit self has a staring role. 🙂 Anyways, LOVE this bread and I toe-ts wish I was stuffing my face with slice after slice right now! Pinned of course! Love ya my sweets! Xoxoxo
★★★★★
Demeter | Beaming Baker says
March 14, 2017 at 7:32 amYes!!!! Lol. 😉 LOVE the transition to dogs! Bahahaha. How do you ALWAYS crack me up tho? . You have to watch Up. It’s so touching and absolutely amazing. Then, call me afterwards with a big box of tissues in hand. Come on over right now for a fresh loaf! Love ya! xoxoxo
Marsha | Marsha's Baking Addiction says
March 13, 2017 at 3:21 pmI absolutely love this banana bread! It’s full of walnuts, and has a beautiful rise, I just want a slice or two right now 🙂 Pinning and sharing, of course! Have an awesome week, Demeter! xo
★★★★★
Demeter | Beaming Baker says
March 14, 2017 at 7:27 amI’m so happy, Marsha! 🙂 Thank you for pinning and sharing! Have a fantastic week. xoxo
Monica says
March 13, 2017 at 2:59 pmAny recommendations for a replacement for someone with an almond allergy?
Demeter | Beaming Baker says
March 14, 2017 at 7:26 amHi Monica, I’ve tried making a similar loaf with more oat flour to replace the almond meal. It was good, but the texture was a bit dry. Perhaps replace the 3/4 cup almond meal with 1/2 cup + 2 tablespoons gf oat flour. You might need to experiment a bit to get just the right texture. Alternately, you can also try subbing the almond meal with sunflower seed flour. Good luck! 🙂
Lucy says
March 22, 2017 at 1:43 pmHi! I can’t eat oats – can you substitute coconut flour instead? X
Demeter | Beaming Baker says
March 23, 2017 at 1:25 pmHi Lucy, unfortunately, coconut flour is going to absorb too much moisture. I’ll try to work on an oat-free banana nut bread for the future. Sorry about that! xo
Karina Colareta says
August 26, 2017 at 5:45 pmHi! Could I use zucchini instead of bananas?
Thanks!
★★★★★
Demeter | Beaming Baker says
August 29, 2017 at 12:02 pmHi Karina, I’m not sure… I haven’t tried that substitute yet. Let me know how it turns out if you do! 🙂
Shashi at RunninSrilankan says
March 13, 2017 at 8:27 amHahaha – Oh Demeter – I’ll just say good morning to ya, ya “lovable type of gal”!
By the way, yes YES YES – I do so LURVE this recipe of yours for One Bowl Vegan Gluten Free Banana Nut Bread!
Each slice is so chock full of nuts – making each bite heavenly as I so lurve a good dose of nuts in ma banana bread – other than that I like it plain though sometimes I like some non-dairy whipped topping with it.
Happy Monday to ya, my friend. I hope this week is a wonderful one for ya! xoxo
Demeter | Beaming Baker says
March 13, 2017 at 3:13 pmGood morning! Haha. Now we don’t have to overthink this at all. 😉 Nuts and whipped topping would be such a good combo! Happy Monday to you too. Wishing you a fantastic week! xoxo
Gayle @ Pumpkin 'N Spice says
March 13, 2017 at 8:22 amI’ve never seen the movie Up, but now I may have to! Openings to blog posts can be so hard, I struggle with that a lot, too. This banana bread looks gorgeous, Demeter! I’m not a fan of nuts in baked goods, but I know my husband would go CRAZY for this! Love that it’s just one bowl, too. The easier to clean, the happier I am! 🙂 Pinned, of course! Hope your Monday is off to a great start!
Demeter | Beaming Baker says
March 13, 2017 at 3:08 pmYou’ve totally got to see it, Gayle. It’s AMAZING. But get ready to cry like a baby! Lol. Hope you and your husband enjoy this. Who knows, you might just come around to nuts with this recipe. 🙂 Thanks for pinning! Happy Monday. 🙂