Name: 1-Bowl Vegan Gluten-Free Banana Bread
Total time: 1 h 15 min
Ingredients: 1 batch Flax egg, 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp / 37 ml water; 3 Bananas, medium, ripe; 1/4 cup Unsalted almond butter, heaping, or sub other nut or seed butter; 3 tbsp Avocado oil, or melted coconut oil; 1/2 cup Coconut sugar, or sub organic brown sugar; 2-3 tbsp Maple syrup, or sub agave or coconut nectar; 1/2 tsp Sea salt; 3/4 cup Unsweetened almond milk, or other dairy-free milk; 1 tbsp Baking powder; 1 3/4 cup Almond meal, ground from raw almonds; 1 1/4 cup Gluten-free flour blend; 1 1/3 cup Gluten-free oats; 1/2 cup Raw walnuts, chopped

Method

6 steps. Tap one to mark it done.

Set the oven to 350°F (176°C) to preheat. Lightly grease a loaf pan, or line it with parchment paper.
Make the flax egg inside a large bowl and let it sit for 5 minutes. Add the peeled ripe bananas and use a fork to mash them thoroughly until they are smooth.
Pour in the almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk, then whisk them together. Incorporate the baking powder, almond meal, gluten-free flour blend, and gluten-free oats, stirring the mixture thoroughly. Finally, fold in half of the walnuts and stir until distributed.
Transfer the batter into the pan and level the surface with a spoon. Scatter the rest of the walnuts over the top. Bake for 1 hour to 1 hour 15 minutes. The loaf is done when it feels firm and the top is golden brown and crackly. A toothpick poked into the middle should emerge clean.
Allow the bread to cool in its pan for 10 minutes. Gently run a knife along the edges to release it, or lift it out using the parchment paper, then place it onto a wire rack. To prevent the loaf from crumbling, let it cool entirely before slicing.
Keep remaining bread in a covered container at room temperature for as long as 4-5 days, or slice it first and freeze it for up to 1 month. Warm it back up using a microwave or toaster oven prior to serving.