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Golden banana bread and sliced walnut-studded crumb on a wooden board with wheat-glaze tableware.
Rachelle Johnson

Maple Walnut Banana Bread

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Ripe bananas, maple syrup, and walnuts bake into a warmly fragrant loaf with a tender, sliceable crumb. A little ground flax and a gluten-free flour blend help this vegan banana bread stay together from the first slice to the last.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet ingredients
  • 1 ⅓ cups mashed ripe banana measure after mashing
  • ⅓ cup pure maple syrup
  • ⅓ cup avocado oil
  • ¼ cup unsweetened soy milk room temperature
  • 1 tablespoon ground flaxseed
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
Dry ingredients
  • 2 cups gluten-free all-purpose baking flour blend with xanthan gum; spooned and leveled
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • ½ cup walnuts chopped

Equipment

  • 9-by-5-inch metal loaf pan
  • parchment paper
  • mixing bowls
  • wire rack

Method
 

  1. Heat the oven to 350°F. Line a 9-by-5-inch metal loaf pan with parchment, leaving an overhang on the long sides. Lightly oil the uncovered ends.
  2. Whisk the measured mashed banana, maple syrup, oil, soy milk, flaxseed, vinegar, and vanilla until evenly combined. Let stand for 10 minutes while preparing the dry ingredients.
  3. Whisk the flour blend, baking powder, baking soda, cinnamon, and salt in another bowl. Fold into the banana mixture until no dry pockets remain, then fold in the walnuts. The batter should be thick but spreadable.
  4. Spread evenly in the pan. Bake for 55–65 minutes, until the center springs back lightly and a skewer inserted into the middle comes out with a few moist crumbs but no wet batter. If the top browns early, loosely tent with foil after 40 minutes.
  5. Cool in the pan for 20 minutes. Lift onto a wire rack and cool for at least 70 minutes more before slicing into 10 pieces. Let the loaf finish setting rather than cutting it while hot.

Nutrition

Calories: 247kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 239mgPotassium: 173mgFiber: 4gSugar: 11gVitamin A: 34IUVitamin C: 3mgCalcium: 82mgIron: 1mg

Notes

Measure the banana: Bananas vary greatly in size. Measure 1 1/3 cups of mash; adding an extra banana can leave a heavy, damp center. Use soft, deeply spotted bananas for the fullest flavor.
Use a blended flour: Choose a gluten-free all-purpose baking blend containing rice flour, starches, and xanthan gum. Almond, coconut, and plain oat flour are not direct substitutes. Scoop flour into the cup with a spoon and level it without packing.
A softer slice: Ground flax supports the crumb, and cooling lets the starches finish setting. A warm slice can seem sticky even when the loaf is baked through; allow the full cooling time before judging the texture.
Walnut options: Pecans can replace the walnuts in the same amount. For a nut-free loaf, omit the nuts and check the flour and milk labels for your needs.
Keep and freeze: Once completely cool, wrap and keep at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months; thaw wrapped and gently warm before serving.

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