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    Home » gluten free » Gluten Free Baking

    Banana Walnut Breakfast Loaf. Gluten free Banana Walnut Bread Vegan Gum-free Recipe

    Published: Apr 25, 2014 · Modified: Feb 3, 2018 by Richa 81 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe  

    Gluten free banana walnut bread | Vegan Richa This Vegan gluten-free Banana Bread makes a great breakfast. No added refined sugar, loads of banana, spices #vegan #glutenfree #bananabread

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     


     

     

     

     

     

     

     

     

     

    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!

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com

    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.

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com

    Mix the dry ingredients and drop in a pan and bake.

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com

    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 😉

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com

    All baked and ready and the house smells amazing! 

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com


    Print Recipe
    4.41 from 5 votes

    Banana Walnut Bread - Gluten free Banana Bread

    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.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Calories: 234kcal
    Author: Vegan Richa

    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

    For variations: Add sunflower/hemp/other seeds to make nut-free(Use oat flour to sub almond flour). Add a 1/4 cup cooked quinoa to the batter. Change up the spices.
    For a with gluten version, use 1 1/4 cup flour (Spelt, white etc) instead of the oat, rice, almond, amaranth flour combination. Mix in with the baking powder,soda, spices and cornstarch. Add 1 cup of dry flour mix to the wet, then add more if needed and bake.
     
    Nutritional values based on one serving(2 slices)

    Nutrition

    Nutrition Facts
    Banana Walnut Bread - Gluten free Banana Bread
    Amount Per Serving
    Calories 234 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 119mg5%
    Potassium 263mg8%
    Carbohydrates 32g11%
    Fiber 3g13%
    Sugar 9g10%
    Protein 4g8%
    Vitamin A 25IU1%
    Vitamin C 3.6mg4%
    Calcium 70mg7%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com

    This gluten free Banana Bread makes a great breakfast. With walnuts. No added refined sugar, loads of banana, spices & goodness. Vegan Gluten free Banana Bread | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Alina

      June 02, 2020 at 1:00 am

      I cooked it today with my daughter, it is very tasty. Thanks for the recipe

      Reply
      • Vegan Richa Support

        June 03, 2020 at 2:10 pm

        that’s nice =). you’re very welcome

        Reply
    2. Carol DeLaurier

      January 15, 2019 at 7:00 am

      I 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.

      Reply
    3. Pam

      January 06, 2019 at 12:10 pm

      Can I do these as muffins?

      Reply
      • Richa

        January 06, 2019 at 5:59 pm

        yes, check at 22 mins and continue to bake for a few mins longer if needed

        Reply
    4. Rozina

      August 27, 2018 at 11:54 pm

      4 stars
      Hi 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

      Reply
      • Richa

        October 18, 2018 at 8:14 pm

        mango pulp is a very different consistency, so it wont work. you might need less ragi flour

        Reply
        • Rozina

          October 19, 2018 at 10:19 am

          4 stars
          Thanks 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

          Reply
    5. Linnette

      October 21, 2017 at 6:02 am

      Hi 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!

      Reply
      • Richa

        October 23, 2017 at 8:51 pm

        Yes 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).

        Reply
    6. Ava

      February 15, 2017 at 3:29 pm

      4 stars
      “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!

      Reply
      • Richa

        February 16, 2017 at 1:20 pm

        hah yes. it will be in my next book 🙂 Also see the many new gf baked recipes for flours i use https://veganricha.com/category/gluten-free-baking

        Reply
    7. Jessica

      January 04, 2017 at 4:34 pm

      Im 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?

      Reply
      • Richa

        January 04, 2017 at 5:11 pm

        You can use mostly amaranth, but do add 1/4 cup almond flour and atleast 2 tbsp starch.

        Reply
    8. John

      June 28, 2016 at 6:59 pm

      Is it possible to substitute the same amount fruit like blueberries for the walnuts?

      Reply
      • Richa

        June 28, 2016 at 9:18 pm

        Sure. use blueberries.

        Reply
    9. kristin

      January 18, 2016 at 11:44 am

      i’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?

      Reply
      • Richa

        January 18, 2016 at 11:54 am

        Is 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.

        Reply
    10. Ivona

      November 05, 2015 at 2:11 pm

      5 stars
      Finally! 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

      Reply
    11. VeganEatsToronto

      October 28, 2015 at 1:46 pm

      Hi 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!

      Reply
      • Richa

        October 28, 2015 at 7:09 pm

        Awesome!

        Reply
    12. Pongodhall

      October 03, 2015 at 2:42 am

      5 stars
      This 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.

      Reply
      • Richa

        October 03, 2015 at 11:37 am

        Great! you can bake these into muffins or small 3.5 inch ramekins for cakes!

        Reply
    13. Lee Ann

      May 22, 2015 at 4:03 pm

      Hi, yes, it smells great! Do I leave it in the pan to cool? Thanks.

      Reply
      • Richa

        May 22, 2015 at 6:43 pm

        Let it cool for 10 minutes or so before removing.

        Reply
        • Lee Ann

          May 23, 2015 at 1:09 am

          Thanks! It was so delicious, I’m making another one now. 🙂

          Reply
    14. Lisa

      April 24, 2015 at 12:28 am

      Any idea of the carb count per serving? What is a serving of this bread?

      Reply
      • Richa

        April 24, 2015 at 10:34 am

        it makes a medium loaf, depending on how you serve it, 3 to 4.

        Reply
    15. Hannah

      April 23, 2015 at 5:49 am

      This looks delicious! Can I just use oat flour in place of the others?

      Reply
      • Richa

        April 23, 2015 at 9:58 am

        yes you can use all oat flour, use 2 tbsp starch so it has some binding.

        Reply
    16. Hannah

      April 23, 2015 at 5:28 am

      This looks delicious! Could I use just oat flour for the whole recipe?

      Reply
    17. Sandra

      April 16, 2015 at 6:01 pm

      Looks like a must bake :). Did I miss it?? what size loaf tin….thanks!

      Reply
      • Richa

        April 16, 2015 at 7:05 pm

        a medium size loaf pan, 8.5 by 4.5 inch

        Reply
    18. IR

      December 17, 2014 at 4:23 pm

      Thank 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! =)

      Reply
    19. Lauren

      October 16, 2014 at 3:24 pm

      Oh, YUM! I love a great slice of healthy banana bread. Thanks for sharing this!

      Reply
    20. MoMo

      October 16, 2014 at 2:38 pm

      i was just wondering whats the vinegar for.
      I will definitely try this recipe

      Reply
      • Richa

        October 16, 2014 at 3:29 pm

        it helps with the leavening. you can omit it

        Reply
    21. Stacey

      August 18, 2014 at 12:46 pm

      In this recipe and in your recipes in general, can you substitute cashew flour for almond flour?

      Reply
    22. Carolyn Cardona

      July 08, 2014 at 5:33 pm

      Can I use all almond or oat flour instead?

      Reply
      • Richa

        July 08, 2014 at 6:20 pm

        all 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.

        Reply
    23. Anonymous

      May 20, 2014 at 7:55 am

      Just made this loaf – DEELISH!!! Thank you so much for sharing 🙂

      Reply
      • Richa

        July 08, 2014 at 6:20 pm

        yay! so glad you made it and loved it!

        Reply
    24. Anonymous

      May 20, 2014 at 1:16 am

      PLEASE, 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!!

      Reply
    25. Sunday Morning Banana Pancakes

      May 19, 2014 at 6:22 pm

      Such a pretty loaf- love all the goodness you packed in there!

      Reply
    26. Rachel Canham

      May 06, 2014 at 10:43 pm

      Hi 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!

      Reply
      • Richa

        May 06, 2014 at 11:00 pm

        yes 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. 🙂

        Reply
    27. Madeleine BS

      May 06, 2014 at 2:30 am

      I 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.

      Reply
    28. Sherry Reck

      May 05, 2014 at 5:51 pm

      A one-size fits most GF flour recipe would be AWESOME!!!

      Reply
    29. Corrin Radd

      May 03, 2014 at 6:57 pm

      Made this for breakfast today. I forgot to add the walnuts but it was still delicious.

      Reply
      • Richa

        May 06, 2014 at 11:00 pm

        Awesome! you are the best!

        Reply
    30. MZ

      April 29, 2014 at 1:26 pm

      This 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!

      Reply
      • Kamini

        May 02, 2014 at 3:23 am

        MZ, I think Richa is having fun in the sun! Its been 85 degrees and perfect here these last few days 🙂

        Reply
      • Richa

        May 02, 2014 at 5:14 am

        use rice flours and starch like this recipe https://www.veganricha.com/2013/11/sweet-potato-blondies-with-chocolate.html

        Reply
      • Richa

        May 02, 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.

        Reply
    31. melissa kane

      April 29, 2014 at 12:06 am

      perfect recipe! loved it so much. thank you!

      Reply
    32. Ceara @ Ceara's Kitchen

      April 27, 2014 at 8:31 pm

      Great 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!! 🙂

      Reply
    33. Ruth Hawe

      April 26, 2014 at 10:46 am

      Awesome 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

      Reply
    34. Kamini

      April 25, 2014 at 9:27 pm

      Richa, 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.

      Reply
      • Richa

        April 25, 2014 at 9:30 pm

        yup, use more oat flour. brown rice flour is fine.

        Reply
        • Louise

          December 05, 2019 at 4:22 am

          That was my question too! Great! Definitely making this one!!

          Reply
    35. Caitlin

      April 25, 2014 at 7:36 pm

      this looks amaaaaaazing, richa! and i am loving how the only added sugar is a couple tablespoons of maple syrup. i must try this one!

      Reply
    36. Vicky

      April 25, 2014 at 6:50 pm

      This looks perfect Richa!

      Reply
    37. sam

      April 25, 2014 at 6:14 pm

      how would coconut flour do as a substitute for the almond flour (i have an intolerance to almonds but this looks delicious!)?

      Reply
      • Richa

        April 25, 2014 at 6:19 pm

        coconut flour absorbs a lot of wet and will dry up the loaf a bit. use more oat flour,

        Reply
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