This Banana Walnut Breakfast Loaf makes a great on the go breakfast. Bananas, spices and no added refined sugar. Free of Dairy, egg, corn, soy, gluten. Makes a medium bread pan.
This Breakfast Loaf has been sitting in my drafts since March. Quick to put together, with warm spices, Oat, rice, amaranth and almond flours, and a great snack as well. Add more nuts, other nuts and seeds, add cooked quinoa to the batter. Slice these up and carry everywhere. This loaf is gluten-free and refined sugar free. It can be easily made with gluten as well with any whole grain flour. For a regular wheat based banana bread, see this One Bowl Banana Apple Bread Loaf. For GF muffins see these gluten-free Banana chocolate chunk muffins.
Walnuts are a great source of fatty acids, they help lower bad cholesterol and increase good cholesterol, vit E and B complex groups, manganese, copper, iron, potassium and have anti-oxidant and anti-inflammatory benefits.
Bananas of course are a pretty much over all awesome food. The sweetness eliminates the need for added sugars, the bulk eliminates the need for oil, all the potassium, fiber and B6 and this is one packed loaf.
Make this Gluten-free Banana Walnut Bread!
Why do I make smaller loafs you ask. Hubbs is allergic to Banana, and there is only so much snacking I can do. I prefer savory breakfast and snacks. The recipe can be doubled easily.
And someone please keep bugging me till I make gluten-free flour mix recipes for breads, cakes and bakes, so the recipe can say use a cup of my gf flour blend. 🙂
More Banana options from the blog.
This Banana Oat Quinoa Quick Bread bar.
Banana Walnut Brown Rice Pudding parfait. GF
Ginger Spiced Banana Chocolate Chip Cookies. GF
Banana Oatmeal Quinoa Cookies
And definitely use the fresh walnuts in these Carrot Cake pancakes!. GF option
Steps:
Mash the banana with the other wet ingredients.
Mix the dry ingredients and drop in a pan and bake.
One of the rare sunny days from March. It is partly cloudy today. If you see me disappear from the blog this Summer, you will know it is Sunny that day 😉
All baked and ready and the house smells amazing!
Banana Walnut Bread - Gluten free Banana Bread
Ingredients
Wet
- 2 ripe medium Bananas
- 1 Tbsp oil optional
- 1/4 cup (61 ml) non dairy milk
- 2-3 Tbsp (2 - 3 Tbsp) maple syrup depends on the ripeness of the banana
- 1/8 tsp (0.13 tsp) salt
- 1/2 tsp (0.5 tsp) vinegar
- 1 tsp vanilla extract
Dry
- 1/2 cup (60 g) Oat flour certified gluten-free
- 1/4 cup (28 g) almond flour
- 1/4 cup (40 g) white rice flour
- 1/4 cup (30 g) amaranth flour or sorghum or millet or use half flour and half starch for lighter loaf.
- 1 Tbsp cornstarch or arrowroot starch
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 tsp) cinnamon
- 1/4 tsp (0.25 tsp) cloves
- 1/4 tsp (0.25 tsp) ginger
- 1/3 cup (39 g) chopped walnuts
Instructions
- Pre-heat the oven to 365 degrees F / 180ºc.
- Mash the bananas well. then mix in all the wet ingredients.
- In a bowl, mix all the dry ingredients. Add to the wet and mix to combine.
- Fold in the walnuts. Drop the batter in a greased pan.
- Even it out and bake for 40 minutes.Check with a toothpick from the center. it should come out almost clean. Bake longer if needed.
- I used very ripe bananas. Use stevia/sugar to preference if the bananas are not sweet enough for the loaf. Or if the loaf is already baked and not sweet enough, serve warm with light maple drizzle.
Notes
Nutrition
sam says
April 25, 2014 at 6:14 pmhow would coconut flour do as a substitute for the almond flour (i have an intolerance to almonds but this looks delicious!)?
Richa says
April 25, 2014 at 6:19 pmcoconut flour absorbs a lot of wet and will dry up the loaf a bit. use more oat flour,
Vicky says
April 25, 2014 at 6:50 pmThis looks perfect Richa!
Caitlin says
April 25, 2014 at 7:36 pmthis looks amaaaaaazing, richa! and i am loving how the only added sugar is a couple tablespoons of maple syrup. i must try this one!
Kamini says
April 25, 2014 at 9:27 pmRicha, can I use brown rice flour instead of white? Also i don’t have amaranth, sorghum or millet flour….can i just increase the quantity of the other flours? Looks delish.
Richa says
April 25, 2014 at 9:30 pmyup, use more oat flour. brown rice flour is fine.
Louise says
December 5, 2019 at 4:22 amThat was my question too! Great! Definitely making this one!!
Ruth Hawe says
April 26, 2014 at 10:46 amAwesome recipe! Just made little cakes out of this, minus the walnuts as didn’t have any and using water instead of plant milk as didn’t want to open a carton. Also used red rice flour as that was what I had and they are really delicious. Thank you so much xxxxx
Ceara @ Ceara's Kitchen says
April 27, 2014 at 8:31 pmGreat recipe – you can never go wrong with banana bread! I love how you naturally sweetened this nana bread with only a couple drops of maple syrup! Also, I tried your mango chutney a few weeks ago with success – the hubby and I both loved it!! 🙂
melissa kane says
April 29, 2014 at 12:06 amperfect recipe! loved it so much. thank you!
MZ says
April 29, 2014 at 1:26 pmThis looks amazing! I can’t have oats, so could you tell me the best and easiest way to substitute for the oat flour, please? I can’t wait to try this! Thank you!
Kamini says
May 2, 2014 at 3:23 amMZ, I think Richa is having fun in the sun! Its been 85 degrees and perfect here these last few days 🙂
Richa says
May 2, 2014 at 5:14 amuse rice flours and starch like this recipe http://www.veganricha.com/2013/11/sweet-potato-blondies-with-chocolate.html
Richa says
May 2, 2014 at 4:04 pm😀 kamini, it was amazing wasn;t it 🙂 hubbs is working long hours though so i dont have any way to get out. so me and chewie are just hanging out in the yard and community.
Corrin Radd says
May 3, 2014 at 6:57 pmMade this for breakfast today. I forgot to add the walnuts but it was still delicious.
Richa says
May 6, 2014 at 11:00 pmAwesome! you are the best!
Sherry Reck says
May 5, 2014 at 5:51 pmA one-size fits most GF flour recipe would be AWESOME!!!
Madeleine BS says
May 6, 2014 at 2:30 amI made this today but I used kefir milk and hazelnuts. Then cooked it in the breadmaker. I cooked it for 50 minutes but needed a little more. Would do this again for sure. Thanks.
Rachel Canham says
May 6, 2014 at 10:43 pmHi this looks awesome! I have a bag of Bob’s all purpose GF would I be able to sub that for the cornstarch flour mixture but still add the baking powder/soda??
Thanks!
Richa says
May 6, 2014 at 11:00 pmyes you can use the gf flour blend. use 1.25 cups to sub all the flours till cornstarch.
it does have garbanzo bean flour. so if you are used to using the gf flour blend in sweet bakes and are ok with the bean taste then it will work well. I personally find the bean taste quite strong with a sweet bake. 🙂
Sunday Morning Banana Pancakes says
May 19, 2014 at 6:22 pmSuch a pretty loaf- love all the goodness you packed in there!
Anonymous says
May 20, 2014 at 1:16 amPLEASE, PLEASE create an all purpose, healthy, gluten free flour mix!! In desperate need of one and everything you make turns to DEELISH!! Will be most appreciated!!
Anonymous says
May 20, 2014 at 7:55 amJust made this loaf – DEELISH!!! Thank you so much for sharing 🙂
Richa says
July 8, 2014 at 6:20 pmyay! so glad you made it and loved it!
Carolyn Cardona says
July 8, 2014 at 5:33 pmCan I use all almond or oat flour instead?
Richa says
July 8, 2014 at 6:20 pmall oat makes the texture very different. use half oat half almond. or 3/4 cup oat flour and 1/2 cup almond flour to total the amount of flour used in this recipe.
Stacey says
August 18, 2014 at 12:46 pmIn this recipe and in your recipes in general, can you substitute cashew flour for almond flour?
MoMo says
October 16, 2014 at 2:38 pmi was just wondering whats the vinegar for.
I will definitely try this recipe
Richa says
October 16, 2014 at 3:29 pmit helps with the leavening. you can omit it
Lauren says
October 16, 2014 at 3:24 pmOh, YUM! I love a great slice of healthy banana bread. Thanks for sharing this!
IR says
December 17, 2014 at 4:23 pmThank you so much for your healthy GF recipes (without gums, starches or weird additives). You truly are a Godsend! May God bless you and your loved ones! =)
Sandra says
April 16, 2015 at 6:01 pmLooks like a must bake :). Did I miss it?? what size loaf tin….thanks!
Richa says
April 16, 2015 at 7:05 pma medium size loaf pan, 8.5 by 4.5 inch
Hannah says
April 23, 2015 at 5:28 amThis looks delicious! Could I use just oat flour for the whole recipe?
Hannah says
April 23, 2015 at 5:49 amThis looks delicious! Can I just use oat flour in place of the others?
Richa says
April 23, 2015 at 9:58 amyes you can use all oat flour, use 2 tbsp starch so it has some binding.
Lisa says
April 24, 2015 at 12:28 amAny idea of the carb count per serving? What is a serving of this bread?
Richa says
April 24, 2015 at 10:34 amit makes a medium loaf, depending on how you serve it, 3 to 4.
Lee Ann says
May 22, 2015 at 4:03 pmHi, yes, it smells great! Do I leave it in the pan to cool? Thanks.
Richa says
May 22, 2015 at 6:43 pmLet it cool for 10 minutes or so before removing.
Lee Ann says
May 23, 2015 at 1:09 amThanks! It was so delicious, I’m making another one now. 🙂
Pongodhall says
October 3, 2015 at 2:42 amThis is so good. I love the way you add in plenty of alternatives and I think quite a lot of us love to experiment!
The comments section is always so interesting. It also gives me another set of ideas and help.
I like this a bread but my husband wants the little cakes. So thanks forthat idea too.
Richa says
October 3, 2015 at 11:37 amGreat! you can bake these into muffins or small 3.5 inch ramekins for cakes!
VeganEatsToronto says
October 28, 2015 at 1:46 pmHi Richa! Thank you for this recipe – I just wrote it down with some substitutions and will be making it this week as muffins! It sounds really great, and like another commentator said above, it’s helpful to read the comments section to get more ideas! What a great community!
Hope you’re having a great week so far!
Richa says
October 28, 2015 at 7:09 pmAwesome!
Ivona says
November 5, 2015 at 2:11 pmFinally! I couldn’t find any normal banana gluten free bread. They always use so many flours what I don’t have or it was too complicated. This one looks delicious and easy. Thank you 🙂 Will try for sure
kristin says
January 18, 2016 at 11:44 ami’ve made this a few times and i can’t seem to figure why it’s always mushy. it’s not that it needs longer in the oven. any suggestions?
Richa says
January 18, 2016 at 11:54 amIs the loaf wet-tish at the bottom or entirely wet? Does the loaf rise during baking? maybe the bananas are large and the amount of wet is more.
Add 1 tbsp flax seed meal to the wet, another 1-2 tbsp starch to the dry and 1/4 tsp baking soda just in case the baking powder or soda are old. And bake for 5 to 10 minutes longer. The extra wet usually will take longer to bake, esp from fruits like banana. 5 minutes earlier and it will be liquidy in the center and then it just sets.
John says
June 28, 2016 at 6:59 pmIs it possible to substitute the same amount fruit like blueberries for the walnuts?
Richa says
June 28, 2016 at 9:18 pmSure. use blueberries.
Jessica says
January 4, 2017 at 4:34 pmIm trying to use as much as amaranth flour i can, so what do u think the outcome will be if i substitute every flour component woth amaranth flour?
Richa says
January 4, 2017 at 5:11 pmYou can use mostly amaranth, but do add 1/4 cup almond flour and atleast 2 tbsp starch.
Ava says
February 15, 2017 at 3:29 pm“someone please keep bugging me till I make gluten-free flour mix recipes for breads, cakes and bakes, so the recipe can say use a cup of my gf flour blend. ????” Consider yourself bugged! 🙂 Thanks for your great recipes!
Richa says
February 16, 2017 at 1:20 pmhah yes. it will be in my next book 🙂 Also see the many new gf baked recipes for flours i use http://veganricha.com/category/gluten-free-baking
Linnette says
October 21, 2017 at 6:02 amHi Richa,
Just stumbled upon your sumptuous recipes even tho I’m not vegan 🙂
For the banana apple bread – could I use 3 Tbsp honey in place of powdered sugar? I don’t have powdered sugar or stevia.
Also could molasses be omitted as its hard to find in Singapore?
Thanks!
Richa says
October 23, 2017 at 8:51 pmYes molasses can be omitted. Honey or maple is liquid so it will add a bit more liquid to the bread and you would need to adjust the flour (add more).
Rozina says
August 27, 2018 at 11:54 pmHi Richard. Banana cakes are my weakness however I am equally tempted to use mango pulp instead of bananas. How much do think must be used? Also I intend using ragi flour instead if oat as I am intolerant to it. Ps guide. Thanks
Richa says
October 18, 2018 at 8:14 pmmango pulp is a very different consistency, so it wont work. you might need less ragi flour
Rozina says
October 19, 2018 at 10:19 amThanks Richa. I recently used home made mango sauce which worked well with another cake. You are right about the consistency as mango has more moisture than bananas that’s why sauce works well. I will try the Ragi flour. Tks again
Pam says
January 6, 2019 at 12:10 pmCan I do these as muffins?
Richa says
January 6, 2019 at 5:59 pmyes, check at 22 mins and continue to bake for a few mins longer if needed
Carol DeLaurier says
January 15, 2019 at 7:00 amI love this bread and make it twice a week. l have RA and cannot do many foods so I can reduce inflammation. I use buckwheat flour instead of rice flour.