One Bowl Almond Butter Banana Bread (Gluten Free & Vegan)

February 26, 2017
food processor or blender
Prep time
Cook Time


  • 2
    bananas, over ripe
  • 1/3 Cup
    almond milk
  • 1 Tablespoon
    maple syrup
  • 1/4 Cup
    creamy almond butter
  • 2 Teaspoons
    vanilla extract
  • 1 3/4 + 1/2 Cup
    gluten free rolled oats
  • 1 Teaspoon
  • 2 Teaspoons
    baking powder
  • 1/2 Teaspoon
    baking soda
  • 1/4 Teaspoon
    pink salt
  • 1 Tablespoon
    coconut oil, melted
  • 1/2 Cup
    crushed walnuts, plus more for topping


  1. Line a loaf pan with parchment paper and pre-heat your oven to 350F

  2. Add the bananas, almond milk, maple syrup, almond butter, vanilla, oats, cinnamon, baking powder, baking soda, salt and coconut oil to the food processor and blend until mostly smooth. A little chunky is ok but you don't over blend or the batter might get gummy.

  3. Add the batter into the prepared baking pan using a spatula and stir in the remaining oats and walnuts, mix well. Top with more nuts if desired.

  4. Bake for 25-30 minutes, turning half way through. Check that a fork or tooth pick comes out clean. Let cool completely before slicing into and store in an air-tight container in the fridge up to a week.