• Alicia Ann Lip

The Ultimate Banana Walnut Vegan Bread! Gluten-free, refined sugar-free

Looking for the perfectly moist yet healthy and non fattening option of a banana bread? Gluten-free, wheat-free, refined sugar-free and so nutritious for you. Because it is gluten-free, there will be no sign of bloating after eating this yummy bread, I guarantee it!


  • 1 3/4 cup gluten-free flour (chickpea flour)

  • 2 tsp baking powder

  • 1/2 tsp cinnamon powder

  • 1/4 tsp baking soda

  • 1/4 tsp Himalayan pink salt

  • 1 flax "egg" (1 tbsp flaxseed + 3 tbsp water)

  • 1/2 lemon (freshly squeezed)

  • 3 very ripe bananas (mashed)

  • 1/2 cup brown rice syrup

  • 1/8 cup 100% maple syrup

  • 1 cup light olive oil

  • 2 tsp vanilla extract


  • 1/2 cup unsalted walnuts

  • 1/2 cup peanut butter

Method Preheat oven at 350F (175C) 20 mins before baking. Meanwhile, prepare to combine all the dry ingredients (flour, baking powder, cinnamon, baking soda and pink salt) together in a bowl. Next, whisk together the wet ingredients (bananas, lemon, vanilla, syrups, oil and flax egg) in a separate bowl. Make sure it is well combined. Stir in the wet mixture into the dry mixture bowl. Fold in well with a flat spatula. One good news for you, don't worry about overmixing because there is no gluten formation to begin with! Make sure no more flour is in sight and pour batter into a lightly greased loaf pan (10x20cm). The batter consistency should be sticky, thick and non runny. Bake at 350F (175C) for 50-55 mins. Once baked, remove from oven and cool off for 2 hours. To store, you can freeze it up to 2-3 weeks.

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