Gluten-free Vegan Banana Bread (NO Flax)

Gluten-free Vegan Banana Bread baked and sliced

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.

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

Cuisine American

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

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings 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)
1/4 cup olive oil or avocado oil
2 cups oat flour (7.6oz/216g)
1 cup blanched almond flour (3.6oz/103g)
1/4 cup coconut sugar (1.2oz/34g)
3 Tablespoons psyllium husk whole <-- This brand/product recommended (or this one). (4oz/11g)
1 teaspoon baking powder
1/2 teaspoon baking soda sifted
1/2 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