1 Bowl Nutella Banana Bread (Vegan + GF)

Name: 1 Mangkuk Roti Pisang Nutella (Vegan + GF)
Total time: 85 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 1 Tbsp flaxseed meal ((to make flax egg)); 2 ½ Tbsp water ((to make flax egg)); 3 medium ripe bananas ((3 bananas yield ~1.5 cups or 425 g)); 1/2 tsp pure vanilla extract; 3 Tbsp avocado oil or melted coconut oil; 1/4 cup coconut sugar ((or sub cane sugar)); 1/4 cup packed brown sugar; 2 -3 Tbsp maple syrup ((depending on sweetness of banana)); 3 1/2 tsp baking powder; 1/2 tsp sea salt; 3/4 cup unsweetened almond or other milk; 1 1/4 cup almond meal; 1 1/4 cup gluten-free flour blend; 1 1/4 cup gluten-free oats; 1/4 cup Vegan Nutella or sub peanut or almond butter

1 Bowl NUTELLA Banana Bread that's super moist, easy to make, and so flavorful. The vegan Nutella swirl makes it! The perfect vegan, gluten-free snack, breakfast, or dessert.

⏱️ 85 min 🔪 Prep: 15 min 🔥 Cook: 70 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

1 Mangkuk Roti Pisang Nutella (Vegan + GF)

Foto: Minimalist Baker — Minimalist Baker

Ingredients

10 servings

1 Tbsp flaxseed meal ((to make flax egg))
2 ½ Tbsp water ((to make flax egg))
3 medium ripe bananas ((3 bananas yield ~1.5 cups or 425 g))
1/2 tsp pure vanilla extract
3 Tbsp avocado oil or melted coconut oil
1/4 cup coconut sugar ((or sub cane sugar))
1/4 cup packed brown sugar
2 -3 Tbsp maple syrup ((depending on sweetness of banana))
3 1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup unsweetened almond or other milk
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free oats
1/4 cup Vegan Nutella or sub peanut or almond butter

Steps

Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
Prepare flax egg by mixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
Add banana and mash well with a fork, leaving only a few chunky pieces. You want it pretty smooth.
Add remaining ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir well to combine.
Pour into the pan and smooth with a spoon, then drizzle on Nutella. Take a knife or skewer and swirl to loosely disperse.
Bake for 1 hour 5 minutes – 1 hour 15 minutes. When done, it should feel firm and be crackly and golden brown on top.
Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting or it will be too tender to hold form. It’s best the next day!
Store leftovers covered at room temperature for up to a few days. Slice and freeze for longer term storage.