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Gluten-Free Vegan Banana Walnut Loaf

A moist, tender, and perfectly sweetened banana bread packed with crunchy walnuts. Made completely vegan and gluten-free using accessible ingredients.

Prep 15 min Cook 55 min Total 2h 10m Level Easy

Serves 10

Ingredients

Flax Egg

1 tablespoon Ground flaxseed — Also known as flaxseed meal
3 tablespoons Warm water

Wet Ingredients

3 medium Overripe bananas — Mashed (should yield exactly 1 cup to prevent gumminess)
0.33 cup Coconut oil — Melted and slightly cooled
0.5 cup Pure maple syrup — Room temperature
0.25 cup Unsweetened almond milk — Room temperature
1 teaspoon Vanilla extract

Dry Ingredients

1.75 cups Gluten-free 1-to-1 baking flour — Ensure it contains xanthan gum
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
0.5 teaspoon Fine sea salt
0.75 cup Chopped walnuts — Plus 2 tablespoons for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
~5 min
Using binder clips to hold the parchment paper in place can make pouring the batter easier (just remember to remove them before baking!).
In a small bowl, whisk together the ground flaxseed and warm water to create the flax egg. Set aside for 5-10 minutes to thicken.
~10 min
The mixture should develop a gel-like consistency similar to a raw egg.
In a large mixing bowl, mash the bananas until mostly smooth. Measure out exactly 1 cup of mashed banana to ensure the moisture ratio is correct. Add the melted coconut oil, maple syrup, almond milk, vanilla extract, and the thickened flax egg. Whisk until well combined.
~5 min
In a separate medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
~2 min
Gradually add the dry ingredients to the wet ingredients, stirring with a silicone spatula until just combined. Do not overmix. Gently fold in the 3/4 cup of chopped walnuts.
~3 min
Gluten-free flour can be dense; mixing until just combined keeps the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chopped walnuts evenly over the top.
~2 min
Bake in the preheated oven for 50-60 minutes. Check the loaf at the 40-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil for the remainder of the baking time. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
~55 min
Ovens vary; start checking at 50 minutes.
Remove the pan from the oven and let the loaf cool in the pan for 15 minutes. Use the parchment paper overhang to carefully lift the loaf out and transfer it to a wire rack to cool completely (at least 45 minutes) before slicing.
~60 min
Slicing while warm can cause the gluten-free loaf to crumble or appear gummy.

Nutrition

280

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

280

Sodium (mg)

Cholesterol (mg)

Equipment

9x5-inch loaf pan
Parchment paper
Mixing bowls
Whisk
Silicone spatula
Measuring cups and spoons
Wire cooling rack

Tips & Storage

Moisture Control Troubleshooting: Gluten-free vegan baking can sometimes result in a gummy texture. To prevent this: 1) Measure your mashed banana exactly (1 cup). 2) Ensure your ingredients are at room temperature to prevent the coconut oil from solidifying in clumps. 3) Let the loaf cool completely before slicing; the starches in GF flour need time to set as they cool.
Flour Note: Make sure your gluten-free flour blend contains xanthan gum. If it does not, add 1/2 teaspoon of xanthan gum to the dry ingredients to provide structure.
Applesauce Substitution: If you don't have flaxseed, you can replace the flax egg with 1/4 cup of unsweetened applesauce, though the loaf will be slightly more delicate.
Storage: Store the completely cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the loaf, place parchment paper between the slices, and freeze in a freezer-safe bag or container for up to 3 months. Thaw slices at room temperature or toast them lightly before serving.