Banana bread is the ultimate crowd pleaser! Great for breakfast or if you want a health sweet treat any time for you or your family. So if you love banana bread but you want to keep it Vegan and Gluten Free you will love this recipe.  We’ve replaced the egg in traditional banana bread with flax or chia seeds which act as a binder and can be used in any recipe when you would normally use an Egg and you get the bonus of extra Omega 3’s. Cool!

Enjoy. xx


3 medium ripe bananas
1 cup of chopped walnuts
1 tsp organic vanilla extract
1 flax or chia egg (see below)
3 tbsp melted coconut oil
1/4 cup maple syrup 
3 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
¼ tsp nutmeg
3/4 cup almond milk
1 1/4 cup almond meal
1 1/4 cup gluten-free flour 


Preheat oven to 350°F (180°C) and line a loaf pan with baking parchment. 
Prepare your chia or flax 'egg' replacement as per instructions below.
Mash the ripe bananas in a large bowl with a fork. 
Add to the large bowl, all wet ingredients (vanilla, coconut oil, chia egg, half of the walnuts, maple syrup & almond milk) and whisk well until combined. 
Add baking powder, sea salt, spices and almond meal and gluten free flour blend and stir.
Pour banana bread mixture into the lined loaf pan and sprinkle the top with the rest of the walnuts. 
Bake for or 45 - 60 minutes. When the bread is cooked it should be firm and golden brown on top.

Chia/Flax Egg Replacement
1 tbsp flaxseed meal (ground raw flaxseed)
2 1/2 tbsp water


Add flaxseed meal and water to a dish and stir. Leave it for 5 minutes to thicken. Add to recipes in place of 1 egg.
Serve warm with a blob of coconut yoghurt, sliced banana and honey, or spread with nut butter and serve with hot ginger tea.

Heaven! :)