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

Ingredients:

• 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

Instructions:

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!