Vegan Gluten Free Banana Bread Almond Flour – A moist and delicious vegan banana bread is easy to prepare. Enjoy a slice of this super sweet banana bread for breakfast or dessert.
I love to bake gluten free vegan banana bread on weekends. It’s a childhood tradition that gives me that cozy comfort. My family also enjoyed it. I decided to share with you another version of the recipe that is different from mine.
Vegan Gluten Free Banana Bread Almond Flour
For a complete list of ingredients, scroll to the recipe card at the end. But before scrolling down, check out the important information included in the introduction.
Paleo Chocolate Swirl Banana Bread (vegan)
Bananas have many health benefits and can be eaten at breakfast, lunch or dinner. Some of the nutrients in bananas are potassium, vitamin C, vitamin B6, magnesium, copper, fiber, and protein.
Eating bananas is an easy way to maintain blood sugar levels, aid digestion, keep your heart healthy, help with weight loss, and include it in your diet.
Bananas are also filling and keep you from feeling hungry for hours. This will greatly help those who are working on a weight loss plan. Also, a medium-sized banana has only 102 calories.
Bananas also contain bioactive plant compounds such as dopamine and catechins. The dopamine in bananas is an antioxidant, and catechins help reduce the risk of heart disease.
Vegan Gluten Free Banana Bread Recipe
I love how nutritious even a delicious recipe like this gluten-free banana bread can be.
Flaxseeds are a great source of fiber and fat, and are also rich in vitamins and minerals.
Their most notable claim, however, is the high amount of omega-3 fatty acids they contain, which are commonly found in fish and very rare in plant sources.
Best of all, for this banana bread, they make a wonderful gel that’s the perfect egg substitute for any recipe that calls for a binder. You can find ground flax seeds in most of my other baked goods, savory or sweet.
Vegan Banana Bread (gluten Free)
It’s a simple question, as mature as possible! I actually prefer my bananas to be overripe in this recipe. Bananas with black spots that many kids won’t eat are the best option.
Not only is banana bread a great way to get rid of bananas that are nearing their expiration date, but it also adds a natural sweetness to banana bread.
These sweet bananas have a wonderful caramel flavor that nicely illustrates the spice in this banana bread recipe.
Don’t be afraid of those speckled bananas. A completely black banana would work too! Once it’s free of mold, it tastes delicious.
Best Gluten Free Banana Bread Recipe (low Carb / Zero Added Sugar)
Yes! I recommend using your own frozen bananas so you can be sure they’re ripe, but either can be done in a pinch.
Thaw bananas in a refrigerated bowl or freezer bag without discarding any juice. Use them in banana bread for the flavor and moisture they provide.
To make banana bread, place almond milk, coconut oil, vanilla, and ground flax seeds in a bowl and set aside.
Set aside the mashed bananas. In a large bowl, combine gluten-free flour, almond flour, sugar, baking powder and salt.
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Pour in the mashed bananas. Scoop batter into prepared baking sheet, cut top of 1/2 banana peel lengthwise, and bake at 375°F for 70 minutes or until toothpick inserted in center comes out clean.
Transfer to a wire rack, cool in the pan for 10 minutes, remove from the pan, and cool completely before slicing. Brush with maple syrup or agave.
I love cold banana bread. It worked beautifully and tasted like it was fresh from the oven. I like to buy bulk bananas when they are on sale and either freeze them for smoothies or use them in banana bread and freeze them for later use.
Frozen banana bread is great for a quick breakfast, especially if you have guests over the holidays.
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Make sure the banana bread is completely cooled, then wrap in plastic wrap, then foil, and place in a freezer bag. Having these multiple layers will keep your banana bread from burning in the fridge in the long run.
The best way to thaw banana bread evenly is to let it thaw in the refrigerator at room temperature for a few hours or a day, then heat the whole loaf or slices in a conventional oven, toaster oven, or air fryer until warm. touch
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Easy Vegan Gluten Free Banana Bread (oil Free + Refined Sugar Free)
Hi, I’m Michelle and I’m the spokesperson, content creator and photographer behind Steps to Wellness. Due to past health issues, I share vegetarian and gluten free recipes. My goal is to help you make healthy choices and show you how easy and delicious it is to eat healthy. I developed this gluten-free banana bread recipe to answer one of the most frequently asked questions about my healthy banana bread recipe: “Can I make this? With almond flour?”
While my banana bread recipe offers other gluten-free options in the post (including a delicious oat flour option), the answer to almond flour isn’t simple. I think it took me seven tries to get this recipe right!
This version requires several modifications, so I’m sharing it today as its own recipe. I will go with you too
I modified the recipe to use almond flour, it might come in handy if that’s your favorite flour or if you have a spare in your pantry.
Gluten Free Banana Bread Recipe (with Almond Flour)
This banana bread is soft, moist and decadent. These properties are natural by-products of using almond flour and extra eggs to hold the bread together. This “bread” almost reminds me of a pound cake texture and it definitely delivers like a banana cake – maybe you want to top it with cream cheese frosting.
While it has a different texture than my favorite banana bread, this gluten-free banana bread is amazing on its own. Like other recipes, this one is easy to put together – by hand, in a bowl, no less! It is also naturally sweetened with honey or maple syrup. And, I believe it also qualifies as Paleo. Ready to do something?
I pass along my healthy banana bread recipe and lemon almond blueberry cake in my cookbook Love Real Food (page 197). Here are the changes I made, and why:
When you measure almond flour the same way (stir, scoop into a cup and flatten with a knife), almond flour is actually lighter than “regular” flour (all-purpose or whole wheat). One cup of plain flour weighs about 125 grams, while one cup of almond flour weighs about 92 grams. I find that flour substitution works best when you keep your weight the same. For example, 1 3/4 cups (220 grams) of all-purpose flour is equivalent to 2 1/2 cups (230 grams, which is close enough) of almond flour.
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The same goes for oat flour. Interestingly, with almond flour, another way I found to keep the weight the same is to fill the almond flour into a measuring cup. Once fully packaged, you can use 1 3/4 cups original size.
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount of oil in whole wheat flour. Fun fact: All-purpose flour has all the grease removed, so it lasts longer.
I can slightly reduce the amount of oil in this recipe from 1/3 cup to 1/4 cup. I can actually get up to 2 tablespoons of oil in this recipe, but I like the rich texture that 1/4 cup produces.
Plain flour absorbs more water than almond flour, which cannot be absorbed. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.
Almond Flour Banana Bread (no Added Sugar)
Eggs are important for proper rise in baked goods made with almond flour. Most of my all-purpose flour baked goods call for two eggs, and this one needs four, or is deep and moist in the middle. (Actually, these photos show the loaf sinking slightly in the middle, but my other batches are fully stacked – probably the eggs used for the photos were smaller than the ones I used in my previous test).
Why do you need more eggs? Plain flour contains gluten, a protein that provides structure. This essentially creates a mold that fills the air pockets and stays high after baking. Almond flour is gluten-free, which means we have to find the ingredients elsewhere. Real eggs are the only solution I know of that provides adequate structure. Don’t try flax eggs for this bread – you’ll end up with a weird pudding-like situation.
While my banana bread recipe works well with baking soda, this nut flour based version needs help.
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