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1 Bowl Nutella Banana Bread (Vegan + GF)

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.
Author Minimalist Baker
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Partially sliced loaf of Vegan GF Nutella Banana Bread
4.84 from 36 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

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 (if not gluten-free, sub unbleached all-purpose flour)
  • 1 1/4 cup gluten-free oats
  • 1/4 cup Vegan Nutella or sub peanut or almond butter
US Customary - Metric

Instructions

  • 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.

Notes

*Adapted from my 1 Bowl Gluten-Free Banana Bread, originally adapted from Take a Megabite.
*Nutrition information is a rough estimate.
*For the gluten free-flour blend, either use my DIY blend listed above, or the Bob's Red Mill 1:1 Gluten-Free Baking Blend.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 331 Carbohydrates: 47 g Protein: 6.5 g Fat: 14.4 g Saturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 325 mg Fiber: 6 g Sugar: 21 g