Enjoy this incredible vegan, gluten-free banana bread with walnuts, dehydrated citrus, and edible flowers. This banana bread is so delicious all I can say is Wow! I hope you have the opportunity to enjoy mindfully preparing this bread and enjoying it as a breakfast break or snack. – Melanie Albert
Enjoy the Vegan Gluten-Free Banana Bread Video…for the step-by-step cooking process.
Vegan Gluten-Free Banana Bread Recipe
12 Servings
Simple Ingredients
- Wet Ingredients
- 3 ripe bananas
- 1/3 cup coconut oil, liquid
- 1 cup coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- Dry Ingredients
- 1 ¾ cups gluten-free flour (blend of sweet rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour, xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp freshly ground cinnamon
- 1 tsp freshly ground nutmeg
- ¾ cup walnut pieces
- Garnish
- Edible flowers and dehydrated grapefruit and blood orange slices.
Simple Steps
- Mise en Place
- Gather your ingredients and organize your mise en place – get everything in place before your start cooking.
- Bake the Cake
- Preheat oven at 350 degrees F.
- Process Wet Ingredients
- Place sliced bananas (about 3 cups) in food processor.
- Process until smooth.
- Taste. Add extra banana if desire sweeter taste.
- Liquefy the coconut oil by placing oil in small bowl in a larger bowl of hot water.
- Stream in coconut oil. Process again.
- Add coconut sugar, apple cider vinegar, and vanilla extract to the food processor.
- Process until smooth.
- Mix Dry & Wet Ingredients
- In large bowl, place flour, baking soda, baking powder, sea salt, cinnamon and nutmeg.
- Stir until mixed.
- Pour the banana mixture into the bowl.
- Fold the banana mixture into the flour mixture, until well mixed.
- Fold in walnut pieces.
- Bake the Banana Bread
- Pour the batter into a parchment-lined pan, 9” x 7”.
- Place several walnuts on top of cake.
- Bake for 40-45 minutes.
- Cake is ready when toothpick comes out dry.
- Plate and Enjoy
- Garnish with dehydrated grapefruit and blood orange slices, and edible flowers.
- Enjoy for breakfast or a snack.
By Melanie Albert, Plant-Based Cooking Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.
Visit us on www.facebook.com/ExperienceNutritionAZ, Instagram: @experiencenutritionaz and #experiencenutrition