breakfast · dessert · Gluten-free · Recipes · snack · Vegan

Moist one bowl vegan gluten-free banana-walnut bread (GF, vegan)


I woke up this morning with an uncontrollable urge to bake. And thank goodness for that, because nothing beats the mouth-watering sweet smell of banana bread baking in the oven.

I’m no Nigella, so this isn’t a feeling that strikes me regularly. But maybe because it’s a  public holiday week here in China because of the Lunar New Year (happy year of the pig by the way!) and because J and I were heading out for a long wintry walk across the city that afternoon, carbo-loading on something comforting seemed like the perfect thing to do.

Banana bread holds a special place in my heart. One of those bad boys toasted with a side of coffee was my go-to snack before and between heading to classes as a university student in Sydney. Sitting at the campus cafe, reading the paper while nibbling that piece of gooey comfort, little did I know that half a dozen years later I’d be in Beijing baking up my own version.

Lots have changed since then. Firstly, my significant other is a celiac, and secondly, my metabolism is not today what it was when I was 21 (early-thirties can I get an Amen!) Thirdly, I’m thankfully much more conscious of the things I put into my body. So here’s my gift to you, a recipe for a banana-walnut loaf with all delicious moist sweet chewy goodness, and a less of the pre-packaged bad:

Moist one bowl vegan gluten-free banana-walnut bread (GF, vegan)

Makes one loaf 
Tags: Gluten free, vegan, breakfast, snack, dessert


  • 4 medium-sized or 3 large ripe bananas
  • 4 tbs agave syrup
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 3 tbs melted coconut oil
  • 3/4 cup of coconut milk (or  use another dairy-free milk)
  • 1/2 tsp pure vanilla extract
  • 1 psyllium husk ‘egg’ (1 tbs psyllium husk whisked together with 4 tbs water)
  • 1 cup of buckwheat flour
  • 1/2 cup almond flour
  • 1/2 cup gluten-free oats
  • 1 cup gluten-free flour (I use Bob Red Mills)
  • 3/4 cup of walnuts chopped into small pieces


  1. Preheat over to 170 degrees Celsius (about 338 Fahrenheit)
  2. In a large bowl mash up the bananas, add the coconut milk, vanilla extract, cinnamon, salt, agave, brown sugar and coconut oil and psyllium husk ‘egg,’ and give it a good stir
  3. Add the baking powder and stir
  4. Add all gluten-free flour, buckwheat, almond, oats and mix
  5. Stir in the walnuts
  6. Pour into a bread baking tin
  7. Bake for 1 hour – or until it’s golden brown and cracking across the top
  8. Let cool and serve!

This will keep in the fridge in an air-tight container for a few days, or (in the highly unlikely scenario that they’re not gobbled up in that time)  you can slice them up and freeze them for a longer period.

Tried this recipe? Let me know what you think in the comments below!

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