Moist Vegan Gluten-Free Banana Bread with Oil Recipe
This Moist Vegan Gluten-Free Banana Bread with Oil is a delightfully soft and flavorful loaf that combines ripe bananas, wholesome gluten-free flour, and the richness of olive oil. Perfect for breakfast or a healthy snack, it delivers comforting cinnamon and nutmeg aromas with every bite, enhanced by crunchy walnuts. This recipe is ideal for those following a vegan, gluten-free lifestyle without compromising on taste or texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 250 g (about 2 cups) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp fine sea salt
Wet Ingredients
- 1.5 cups mashed, ripe banana
- ½ cup olive oil
- 2 tsp vanilla extract
- ½ cup maple syrup, room temperature
Add-ins
- ½ cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a loaf pan with olive oil or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the gluten-free 1:1 baking flour, cinnamon, nutmeg, baking soda, baking powder, and fine sea salt. Create a well in the center to later add wet ingredients.
- Combine Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly and mix in the olive oil, vanilla extract, and room temperature maple syrup until well blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the well of the dry ingredients. Gently fold together with a spatula or spoon until just combined, avoiding overmixing to keep the bread tender.
- Add Walnuts: Carefully fold in the chopped walnuts or any alternative add-ins of choice for added texture and flavor.
- Transfer Batter to Pan: Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake the Bread: Place the loaf pan on the middle rack of the preheated oven and bake for 55 minutes. Check the bread by inserting a toothpick; it should come out clean when done.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for 5-10 minutes. Then transfer it onto a wire rack to cool completely to avoid sogginess on the bottom.
- Serve: Slice the banana bread once cooled and optionally reheat slightly to serve warm, enhancing flavor and moisture.
Notes
- Ensure bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter to prevent a dense texture.
- Walnuts can be substituted with pecans, chocolate chips, or dried fruits according to preference.
- Use room temperature maple syrup to blend smoothly with wet ingredients.
- Store banana bread wrapped at room temperature for up to 3 days or freeze for longer storage.
