The Best Banana Walnut Bread! Gluten Free and Vegan

It’s been a busy week around here, so I’m sharing this Banana Walnut Bread Recipe from a couple of years ago. It’s so delicious that it’s definitely worth a second look!

Usually, by this time in May, the weather here in the California desert is hot, the snowbirds (meaning my clients) have all flown home, and I have a lot of spare time to write and create recipes, not to mention, run! 

With the weird weather we’re having all over the country though, it’s much cooler than normal (think a high of 75 degrees compared to the normal 100+) and my clients seem to be staying around longer. While that’s great (who wouldn’t want to make money, right?), it’s putting a crimp in my blogging time! But, while the cool temps are forecast for the whole week coming up, I doubt this will last forever. Darn it!

The cooler weather has also been great for my training. With the Rock ‘n’ Roll Half Marathon in San Diego only two weeks away, I really feel pretty good about my training. I ran almost 40 miles last week and even manage to add an extra mile onto my long run on Saturday because I was feeling good and the weather was so nice!

 

 

 

 

 

 

 

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Another way to build mental toughness? Add an extra mile on to your long run when you’re a mile from home. 🏃‍♀️ Yes, I did. I’m pretty sure the beautiful cool morning helped me make that decision. In any case, 13 miles done! Just 2 weeks until @runrocknroll San Diego! . . How are you enjoying this Saturday? @alantwoodruff and I are off to the movies after he finishes his 100 mile bike ride 🚵‍♂️ (and a nap 😘).

A post shared by Debbie Woodruff (@coachdebbieruns) on May 18, 2019 at 9:48am PDT

I’m looking forward to another strong week of running then a taper down to my race! Alan is racing too, so I’m extra excited!

The Best Banana Walnut Bread! Gluten-Free and Vegan

This is my favorite Banana Walnut Bread recipe! It’s vegan, gluten-free, and is slightly lower in sugar and oil. And it’s pretty delicious.

I used aquafaba as the egg replacer. It’s so easy, basically, three tablespoons aquafaba equal one egg. In case you missed my original post, aquafaba is simply bean brine. You know, that juice you usually drain off and throw away. I used chickpeas for my aquafaba, though you really can use the brine from any type of bean, canned or freshly made.

By the way, my original post was Aquafabulous Vegan and Gluten Free Chocolate Chip Cookies. Just sayin’.

4.5 from 2 reviews

Banana Walnut Bread: Gluten Free and Vegan

 

Print

Vegan, Vegetarian, Gluten-Free

Author: Debbie

Serves: 1 loaf

Ingredients

• 1½ cups gluten free flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup walnuts or other nuts, chopped (optional)
• 6 tablespoons aquafaba
• ½ cup sunflower seed oil
• ½ cup vanilla vegan yogurt
• 1 teaspoon vanilla extract
• ½ cup sugar
• ¼ cup brown sugar
• 3 very ripe bananas, mashed

Instructions

1. Preheat oven to 350
2. Combine flour, baking soda, baking powder, and walnuts in a bowl. Stir gently until well blended
3. In another bowl, combine aquafaba, oil, yogurt, vanilla extract, sugar, and brown sugar. Mix until blended.
4. Add the mashed bananas and blend.
5. Slowly mix in the flour mixture.
6. Pour mixture into a greased loaf pan.
7. Bake until golden brown and check that a toothpick inserted into the center comes out clean (about an hour).
8. Allow to sit in the pan for about 10 minutes, then turn out onto a rack to cool.

Notes

I skipped the salt in this recipe because there was salt in the beans. If you use salt free bean brine you can add a ½ teaspoon sea salt if you'd like.

3.5.3208

I used Bob’s Red Mill Gluten Free Baking Flour. It is a blend of white and brown rice flour, potato starch, and a few other ingredients, designed to replace regular flour one to one.

I also cut the sugar in half, replaced some of the oil and the almond milk with Silk vanilla soy yogurt (you can always use coconut yogurt if you prefer soy-free), and I used walnuts. And as I mentioned in the notes, I didn’t use any salt because the bean brine did have salt. If you use salt-free beans, you may want to add 1/2 teaspoon of salt.

It only took an hour to cook and the texture was perfect. It was still plenty sweet.

Weekly Linkups

My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!

Meatless Monday with Sarah and Deborah
All About Running with Janell
The Running Coaches’ Corner with Marc and Me!
The Weekly Run Down with Deborah and Kim