Tuesday, November 30, 2010

Banana Nut Bread (gluten-free and vegan)

I made this lovely loaf of banana bread yesterday to use up some really ripe bananas that got abandoned in the craziness of the Thanksgiving holiday. Those 4 "ripe" but almost rotten bananas thought they were going to waste away or see the trash before they got eaten, but no.

Not to worry. Make some fresh banana bread and enjoy it's sweetness.

That is the great thing about banana bread. You have to use those overly ripe bananas that you wouldn't eat otherwise, and they are extra sweet when baked so you hardly have to use any sugar or sweetener. Besides, tasting wonderful, why not make enough to snack and then eat for breakfast. You have to love waking up in the morning and having that healthy loaf of yummy bread looking at you. It makes a cup of hot tea and a slow morning by the window welcome.

I love banana bread. A childhood favorite and an adulthood pleasure.

But, now let's make it interesting with a gluten-free blend of flour that adds flavor and perfect texture. And, let's make it vegan. Save the eggs and dairy, and enjoy the simplicity of a good loaf of pure banana goodness. This bread is simple, sweet and perfect holiday recovery bread. Perfect with the crunch of walnuts and almonds, and perfect for the gluten-free vegan.
Every bite is full of chewy sweetness. So yummy, you may not want to share. But, it's almost Christmas, so you better start thinking up some holiday cheer and love. Maybe make 2 loaves and share one with your neighbor. What a perfect holiday gift for a loved one! Banana bread sharing is one of the best wrapped treats there is. Bake with love, wrap with care and share it with a friend (and don't forget to attach the recipe). Oh dear, I think I may need to make another batch... to have more to share... :)Banana Nut Bread Recipe
1/4 cup of flax meal (ground flax seeds)
1/4 cup of gluten-free oats
1/2 cup of millet flour
1/2 cup of brown rice flour
1/2 cup of tapioca flour
1 cup of almond meal (flour works too, or grind up almonds)
1/2 cup of walnut pieces
2 ts. of baking powder
2 ts. of baking soda
1 ts. of sea salt
1 ts. of xanthan gum
1 ts. of ground cinnamon
2/3 cup of sucanat
1 ts. of pure vanilla
1 cup of So Delicious coconut milk beverage or other non-dairy milk
1/2 cup of melted coconut oil
4 ripe, mashed bananas

Mix all of the dry ingredients together, then add the wet, and finally the bananas and nuts. Add optional other ingredients like dried fruit, or chocolate chips for extra lovin'.

Bake at 350 degrees for 30 minutes.
This recipe makes 2 small loaves in bread loaf pans, or make one big cake in a 9x13 pan, or you could make 12 cupcake muffins as well.

Store at room temperature up to 3 days for best taste.
This bread will knock your socks off, and you will save this recipe to make again and again. I can almost promise you that. It is so moist and so naturally sweet, that you will be loving every bite more than the last.

Enjoy friends, have a happy day..... tomorrow is December already, and rumor has it that the first snow is going to come on such a day.

Much love to you!




  1. Yay- I love a good gf recipe! I have tons of bananas in my freezer (when the turn I toss them in the freezer so I always have a supply and none go to waste) and have been craving my first go at gf banana nut bread. Yum!

  2. PPC- good idea with the bananas. this one is a keeper of a recipe. hope you enjoy...much love.

  3. This looks awesome and perfect for the holiday season. I think I'll have to try this for my next vegan potluck.

  4. Looks, and sounds like I need to make this bread. Maybe tomorrow. :)

    Thanks for sharing

  5. I just saw the link to this post on the So Delicious facebook page, and I'm so glad I did! This looks and sounds amazing! I can't wait to try the recipe!

  6. I don't have sucanat handy - is there an alternative?

  7. instead of sucanat, you could use 1/2 cup of agave nectar, or 2/3 cup of coconut palm sugar, or other sugar of choice.... does that help?

  8. Yum - I have WAY too many overripe bananas in the freezer, and should use some of them up! This would be perfect.

  9. So excited to have found your blog, Stephanie, thank you for this!! I have two kids with multiple anaphylactic food allergies, and my husband and I have food sensitivities (we have just added gluten to our list of avoids!). This is by far the best blog I've found that meets our needs. Thanks for the sub for sucanat in this recipe, too -- can't wait to try it! Blessings to you! Megan in California

  10. Megan- So glad to help out where I can. I love eating GF and dairy free, and it is a crazy adventure to be on with kids and a family! I hope you and yours have a beautiful new years! Much love!

  11. Nice website! Greetings from Glory Foods.