Gluten Free Vegan Banana Bread Recipes

1-BOWL VEGAN GLUTEN-FREE BANANA BREAD

1-Bowl Vegan Gluten-Free Banana Bread image

Amazing vegan, gluten-free banana bread made in 1 bowl! Wholesome ingredients, naturally sweetened, and so delicious!

Provided by Minimalist Baker

Time 1h15m

Number Of Ingredients 13

Ingredients

1 batch flax egg* ((1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water))
3 medium ripe bananas ((3 bananas yield ~1.5 cups or 425 g))
1/4 heaping cup unsalted almond butter ((or sub other nut or seed butter))
3 Tbsp avocado oil ((or melted coconut oil))
1/2 cup coconut sugar ((or sub organic brown sugar))
2-3 Tbsp maple syrup ((or sub agave nectar or coconut nectar))
1/2 tsp sea salt
3/4 cup unsweetened almond milk ((or other dairy-free milk, such as rice or hemp))
1 Tbsp baking powder
1 ¾ cup almond meal ((ground from raw almonds))
1 ¼ cup gluten-free flour blend*
1 ⅓ cup gluten-free oats
1/2 cup chopped raw walnuts

Steps:

Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease.
Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork. You want it pretty smooth.
Add almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk and whisk to combine. Add baking powder, almond meal, gluten-free flour blend, and gluten-free oats and stir well to combine. Lastly, add half of the walnuts and stir to combine.
Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It's even better the next day!
Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.

Nutrition Facts : Calories 458 kcal, Carbohydrate 54.8 g, Protein 10.3 g, Fat 24.5 g, SaturatedFat 2.2 g, Sodium 322 mg, Fiber 6.7 g, Sugar 19.6 g, ServingSize 1 serving, UnsaturatedFat 11.12 g

GLUTEN-FREE VEGAN BANANA BREAD MUFFINS

Gluten-Free Vegan Banana Bread Muffins image

This is the best banana muffin recipe for people that are on a gluten-free vegan diet! Enjoy!

Provided by ness71

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 cup gluten-free all-purpose flour mix (such as Bob's Red Mill®)
½ cup light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2 ½ ripe bananas, mashed
¼ cup applesauce
¼ cup extra-virgin olive oil
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 35.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 19.3 g