Gluten-free Vegan BANANA BREAD (NO FLAX)

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This one-bowl Gluten-free Vegan Banana Bread recipe contains no flax — and it’s the only egg-free recipe I’ve found that’s fluffy and moist! without this estrogenic seed (more on this below).

It’s SO great to have this recipe. We make it weekly, as we always have extra bananas on hand, and my family loves having banana bread around all the time.

I pack this recipe into lunches. It’s also great for breakfast, snacks and as a healthy dessert.

In addition to being gluten-free and vegan, this recipe is also low vitamin A, or VAD.

Ingredients in Gluten-free Vegan Banana Bread

• bananas, ripe with a few brown spots
• olive oil, or avocado oil
• oat flour
• blanched almond flour (this one’s my favorite)
• coconut sugar — I love that this recipe is healthy in more ways than one: Unrefined sweetener, and not too much of it!
  
• psyllium husk whole (this one OR this one to ensure success) — Works great instead of flax for egg-free baking.
• baking powder
• baking soda
• sea salt

How to make Gluten-free Vegan Banana Bread

Because Gluten-free Vegan Banana Bread is a one-bowl recipe, it’s ideal to have all your ingredients measured first, before you pile them into the bowl:

1. Grease loaf pan; or lightly grease and then line with parchment paper. Set aside. Preheat oven to 325℉.
2. Smash bananas with fork in large mixing bowl. Add oil.
3. Pre-measure into measuring cups/spoons: almond flour, coconut sugar, psyllium husk whole, baking powder, baking soda and sea salt.
4. Dump almond flour on top of smashed bananas. Then measure and dump oat flour on top of almond flour. Add all the remaining ingredients on top.
5. Use electric handheld mixer (or mix by hand) to combine well.
6. Scrape batter into prepared pan. Optionally, top with halved bananas, as photographed.
7. Bake 65 minutes, or until toothpick inserted into the center comes out clean.

Why not eat flax

I worked on this recipe for months until I figured it out, because it’s a recipe our family needed — with no flax.

We don’t eat flax seeds, except rarely, because they’re hormone altering. That won’t do for a recipe we plan to eat daily, like banana bread.

Flax is a good seed to avoid in general because it’s estrogenic. This means it changes one’s hormone levels, dangerously. You can read more about this here.

Flax is often touted as being healthy for its omega 3 fats. But in reality, the fats in flax do not convert efficiently in the body, so very little omega-3s are received by the body when we eat it.

Psyllium instead for egg-free baking

As you’ll see in the recipe, I use psyllium instead.

It’s gentle and a good source of insoluble fiber.

Do try to use one of the brands I link to, because the quality and effects vary brand to brand. Also, be sure to get psyllium husk whole, not powder. Both of the products I link to are whole psyllium (although one of the labels is confusing).

Print Recipe

5 from 7 votes

Gluten-free Vegan Banana Bread (NO Flax)

This one-bowl Gluten-free Vegan Banana Bread recipe contains no flax -- and it's the only egg-free recipe I've found that's fluffy and moist! without this estrogenic seed. We make this recipe every week and love it.

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Afternoon tea, Bread, Breakfast, Dessert, Lunch Box, Snack

Cuisine: American

Keyword: banana bread, egg-free, gluten-free, low vitamin A, no flax, vegan

Servings: 12 slices

Calories: 230kcal

Author: Megan

Cost: $3

Equipment

• large mixing bowl
• loaf pan , any average size
• handheld or stand electric mixer , optional

Ingredients

• 4 large bananas ripe with a few brown spots, but not overly ripe, peeled (about 1.14oz unpeeled, 855g); Optional: plus 1 extra banana for slicing in half lengthwise, as a garnish on top of the bread before baking (as photographed)
• ¼ cup olive oil or avocado oil
• 2 cups oat flour (7.6oz/216g)
• 1 cup blanched almond flour (3.6oz/103g)
• ¼ cup coconut sugar (1.2oz/34g)
• 3 Tablespoons psyllium husk whole <-- This brand/product recommended (or this one). (4oz/11g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda sifted
• ½ teaspoon salt

Instructions

• Grease loaf pan; or lightly grease and then line with parchment paper. Set aside. Preheat oven to 325℉.
• Smash bananas with fork in large mixing bowl. Add oil.
• Pre-measure into measuring cups/spoons: almond flour, coconut sugar, psyllium husk whole, baking powder, baking soda and sea salt.
• Dump almond flour on top of smashed bananas. Then measure and dump oat flour on top of almond flour. Add all the remaining ingredients on top.
• Use electric handheld mixer (or mix by hand) to combine well.
  
• Scrape batter into prepared pan. Optionally, top with halved bananas, as photographed.
  
• Bake 65 minutes, or until toothpick inserted into the center comes out clean.
  

Nutrition

Calories: 230kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 92mg | Potassium: 237mg | Fiber: 4g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

You can Pin Gluten-free Vegan Banana Bread here:

More Gluten-free Vegan baked goods

• Sugar-free Banana Cookies (no added sweetener)
• Oat Flour Cake (Fluffy and Moist)
• Pan-Fried Cinnamon Bananas
• Apple Carob Brownies
• Gluten-free Vegan Oat Bread (for sandwiches and toast)
• Masa Waffles
• Carob Muffins
• Strawberry Muffins
• Master Muffin Recipe (any flavor, also Keto & Paleo)
• Paleo Chocolate Chip Cookies
• Ice Cream Mud Pie
• Beans and Rice Waffles