One-bowl vegan (eggless and gluten free) banana bread baked perfectly moist with gluten free flours, smashed banana and chia seeds. A healthy dairy-free banana nut bread loaf safe enough to eat raw!
You know those moments when you are in the kitchen mixing up chocolate chip cookies, brownies and muffin batters and boy don’t you just want to lick the spoon! Just a taste… please??!! Guess what, that is just what you can do with this recipe. In fact, go ahead and just scoop out a giant lump of batter and eat it now… it’s so creamy and delicious!
Bread loafs are just as good as making homemade muffins since they take no time to whip up! This eggless banana bread recipe took me a whopping 5 minutes while boys were getting their pajamas on. And this is the second loaf we made in 2 days because it is just SO delicious! Chase kept asking if he could lick the spoon and I said “yes, then do you know why?” His reply, “because there is no egg in it, mom!”
The first loaf was specially made for my friends’ daughter (we love you Brooklyn!) who has a few food allergies calling for no eggs, gluten, oats, walnuts or beans. We skipped the sugary glazed bread this round. This special little girl happens to be one of Chase’s best friends and lives a couple of streets over from our house. Chase was more than thrilled to make a special treat just for Brooklyn! Ok, the challenge…. a delicious gluten free baked good that is packed with nutrient dense foods without using oats or eggs. And behold, our favorite eggless banana bread is solidifying in the oven!
As the warm aromas of banana started to fill the house we could not resist tasting our homemade bread right when it came out of the oven. Before we knew it half the loaf was devoured! Chase still insisted on taking his bread to Brooklyn instead of making another loaf, all beautifully wrapped in parchment paper and butcher paper and tied it together with kitchen twine.
So there’s the story of the birth of my vegan banana bread loaf! And off we are – my two boys and I holding each others hands as we walk to Brooklyn’s house to drop off her surprise bread.
Chia seeds are fantastic egg replacements along with flax seeds, bananas and pumpkin puree. Perfect for eggless banana bread as all the ingredients help to bind food together.
This entire recipe is made in one-bowl making it super easy! Instead of soaking chai seeds first in water to become a thick substance just dump them into the wet ingredients. The chia seeds perfectly thicken as it absorbs the moisture from coconut milk, water, maple syrup and bananas.
Once the wet ingredients are mixed, add the flours and pecans. Don’t forget to try a bite! Ok, now you can bake your eggless banana bread! And guess what it stays together with the utmost dreamy and cake-like taste! Feel free to add the glaze for a more cake-like flavor, or skip it and add it to your menu of lower sugar healthy breakfast foods.
PIN IT!
- 1 cup gluten free flour mix
- ¾ cup almond meal flour
- ¼ cup chia seeds
- 1 cup bananas mashed (about 3 small or 2 medium)
- ½ teaspoon of Himalayan salt
- 1½ teaspoons baking powder
- ½ teaspoon of baking soda
- ½ cup of coconut milk (or regular)
- ½ cup boiling water
- 1½ teaspoons of vanilla
- ¼ cup maple syrup
- 1 cup of chopped pecans
- GLAZE:
- 1 cup confectioners sugar
- 1-2 tablespoons of coconut milk
- Glaze (optional): In an small bowl mix confectioners sugar and 1-2 tablespoons of coconut milk. Set aside.
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch loaf pan or 2 mini loaf pans. Set pans aside.
- In a large bowl, combine the gluten free flour, almond meal flour, baking powder, baking soda, salt.
- In a small bowl, whisk the chia seeds, maple syrup, vanilla, coconut milk, and boiling water. Stir in the mashed banana. Stir into the dry ingredients just until moistened. Fold in the pecans.
- Spoon batter into a greased and floured loaf pan. Bake at 350° for 50-55 minutes for 1 large loaf, or 25-30 minutes for 2 small loaves. Use a toothpick inserted near the center to check if it is done (when the toothpick comes out clean). Cool in pan 20 minutes before removing to a wire rack to cool completely. Once cooled wrap and store overnight for best slicing. Right before serving add the glaze on top.
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| calories 253 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 106 mg | 4 % |
| Potassium 205 mg | 6 % |
| Total Carbohydrate 28 g | 9 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 13 g | |
| Protein 3 g | 6 % |
| Vitamin A | 1 % |
| Vitamin C | 2 % |
| Calcium | 5 % |
| Iron | 3 % |
YUM!!! I benefited first hand from this wonderful creation! Everyone in the house devoured it and Brooklyn felt so special. I can’t wait to make a batch – TODAY! Delicious recipe Danielle!
Thank you so much Ashleigh for your sweet comment!
If I use flax seed, instead of chia, how much flaxseed should i use. Also, my daughter is also allergic to almond, can i substitute it with Gluten free flour? So basically, all flour is gluten free?. Thanks.
Hi Raquel, I have not tried making this bread using flax seed but I think using equal amounts in place of chia seeds would work fine. Yes, you can use all gluten free flour in place of the almond flour. I suggest Cup4Cup brand seems to be more moist (you can find it on Amazon). Or if you have tapioca flour I suggest using that in place of the almond flour. It will keep almost the same moisture as almond flour. Let me know how it turns out!