Banana nut bread

Banana nut bread

I don't like when food bloggers claim they've created the best recipe ever. In fact, it makes me like it even less. But this, my friends, is one of the greatest banana nut breads you will ever stuff into your face. Key words: one of. This bread is so delicious that you, most likely, will not be able to keep from stuffing it into your face. Not even I - the baker who hardly has a sweet tooth - could keep from eating an entire mini loaf while standing over my kitchen sink. Sometimes I'm a pig.

The thing I love about this bread is it's versatility. Want to double the sugar? Go ahead. Have extra banana puree? Add it! Exact measurements aren't completely necessary, here. To make this bread chock full of gluten, simply omit the xanthan gum and replace the flours with 1 1/2 of cups unbleached flour and 1 1/2 cups of whole wheat flour. Update: The original recipe was made with spelt flour instead of buckwheat flour. I remade the bread using buckwheat and the two loaves are indistinguishable from one another. I also added a fancy crumble top, which you may consider adding, too.


3/4 cup canola oil
3/4 cup cane sugar
1 tsp unsulphured molasses
1 cup banana puree
1/2 cup soft silken tofu
2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp fine sea salt
3/4 tsp xanthan gum
2 cups gluten free flour blend
1/2 cup buckwheat flour
1 cup walnut meal
1/2 cup soy cream

Preheat oven to 350˚F. Lightly oil 4 mini loaf pans; set aside. In a large mixing bowl, whisk together the oil, sugar, molasses and banana puree. Mix in the tofu and vanilla extract. Add the cinnamon, baking soda, salt and xanthan gum. Mix in the flours, walnut meal and soy cream just until combined. Divide batter evenly between the prepared pans; about 1 1/4 cup batter to each pan. Bake at 350˚F for 40-45 minutes. Let cool in pans for 5 minutes then transfer to a wire rack to cool. Store in an air tight container for up to 5 days.

Yield: 4 mini loaves


  1. what a moist and delicious looking banana bread! i love the addition of walnut meal, i don't think i've ever seen it in a recipe before.

    also, (you probably know this) spelt flour has gluten in it. i just wanted to make sure you knew since i know it makes your tummy hurt ;(

  2. Whaaat! It was in the GF section at Whole Foods - those bastards! Well, I suppose buckwheat will suffice. But what am I going to do with this huge bag of spelt flour, now? Hmph

    1. omigosh, are you serious?? they are bastards. you can take products back to whole foods and they will refund your money. let them know that their product placement is wrong. ugh..i hate when crap like that happens :/

  3. Oh wow, that is such a lovely photo! The bread looks so moist and tasty!

  4. I think you have the right to claim your recipes are the best - because they are. Duh.

    Spelt flour doesn't upset my stomach too much, even though it is true that it contains gluten.
    Just don't keep stuffing your face with it. Seriously, Ashlae. You'll start talking about asses again and then we'll all know why.

    PS. I love, love, love that chopping board.

  5. This picture is terrific! I love banana bread, I'll definitely have to try it out. :)

  6. i love that texture and that chopping board! the bread does sound amazing. and i just happen to have some ripe banana! and my own gf flour blend!

  7. I am totally guilty of claiming that my whole wheat, honey-sweetened banana bread recipe is the best ever! Your vegan recipe looks mighty tasty, too.

  8. This looks so delicious. The picture is perfect...I will be baking this beauty very, very soon.