Double the trouble. This bread is BANANAS! Like B-A-N-A-N-A-S. Literally. (Thanks, Gwen).
I always find myself making this when I look over at my fruit basket and see the whole-bunch-that-I-bought-days-before-yet-still-haven’t-touched-and-they’re-now-turning-brown bananas. Before finding a niche for baking, I used to get annoyed because all of those bananas would end up in the trash. Bananas are expensive, y’all. Especially the organic ones. Okay, maybe they aren’t. But for real, I hate wasting food. BUT, now, when that happens, it’s a nonchalant yet very joyful moment. “Aw darn, I guess that means I have to cook again..” *shrugs shoulders and snaps fingers while hiding an every so sassy smirk*
I mean really though.. this bread is super delicious, dense, and very moist. Yes, I said it. Sorry, there’s really just no getting around that word when it comes to describing this beautiful loaf. And to top it all off, it’s vegan, gluten free, and refined sugar free!
So, if you’d like to continue reading, I’ll go into some detail — the nitty gritty — of how I made this recipe, or you can just skip believe to the recipe card! But any who, start by gathering your ingredients: 3-4 bananas, flax meal, coconut oil, vanilla extract, almond butter, coconut flour, all-purpose gluten free flour, cinnamon, baking soda, baking powder, salt and walnuts. Optional ingredients: collagen peptides, CBD oil, chocolate chips, etc.
Now that you have everything that you need, turn on your oven – 350 degrees, and grease your loaf pan. Next, start the recipe by making your flax eggs. 1 Tablespoon flax meal + 2 Tablespoons hot water = 1 flax egg. Repeat 3 times for 3 flax eggs. Set aside for a few minutes to let it form an egg-like consistency. The hot water helps it gelatinize faster. (Side Note: You can use 3 pasture-raised eggs if you don’t need/want this recipe to be vegan.) While that’s setting, mash your bananas in a large mixing bowl. I used roughly 400 grams which is about 3-4 bananas depending on size you use. Next you’ll add in the coconut oil, vanilla, almond butter, and flax eggs. Mix well until combined. *Note: I also used collagen peptides in my recipe. I added in to the wet ingredients as it dissolved and mixes in very easily. Again, this is option, so don’t worry if you aren’t using any! If you’re using CDB oil, which I have before, I also suggest adding it to the wet ingredients before mixing in dry ingredients.
In a separate bowl, combine the dry ingredients (both flours, cinnamon, baking soda, baking powder, salt).
The combination of flours used in this recipe really sets it off! I used coconut flour and all-purpose gluten free flour. When I originally made this, I solely used coconut flour, but the dough was very “wet”. This time, I decided to also add in AP gf flour and it really made a difference consistency wise, yet still tasted amazing. Start preparing your tastebuds!
Next, combine the wet and dry ingredients until just combined. Fold in your walnuts / pecans / whatever nut you’re using or want to add! This is your time to also add in chocolate chips, dried fruit, or anything else you choose. For this recipe, I was actually out of walnuts, so I used pecans; one of my favorite nuts! Pour into a greased baking loaf pan. I topped mine with more pecans and popped that sucker in the preheated oven. Bake for around 50-60 minutes.
Once the bread is finished, I am going to task you with the hardest part yet… wait until it cools before removing from pan! This will help prevent the bread from cracking and falling apart. But, after it’s cooled, slice that delicious son-of-a-gun up and devour it!! ENJOY!
Banana Nut Bread (vegan + gluten free)
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
- Yield10 slices
INGREDIENTS
- 4 ripe bananas
- 3 flax eggs
- 3 tbsp coconut oil, melted first
- 1 tsp vanilla extract
- 1/3 cup almond butter
- 1/3 cup coconut flour
- 1/3 cup all purpose gluten free flour
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup walnuts, chopped
- 2 scoops collagen peptides (optional)
DIRECTIONS
Preheat oven to 350 degrees and grease or line baking loaf dish with parchment paper.
In large bowl, mash bananas and combine with eggs, almond butter, coconut oil, vanilla, and collagen (if using).
In a separate bowl mix together dry ingredients – coconut flour, gf flour, cinnamon, baking powder, baking soda and salt, then add to wet ingredients.
Fold in walnuts.
Pour into greased baking dish and bake for 50 minute or until cooked.
Enjoy!
xx, Alyssa