January 28, 2020 Galit Gottlieb

Gluten-Free/Nut Free/Vegan Banana Bread


2 Tbsp flax seeds

½ cup water

1 small apple (I use Gala)

3 ripe bananas

1Tbsp apple cider vinegar

½ regular, brown, coconut, or monk fruit sugar

¼ cup canola or olive oil

1 tsp pure vanilla extract

1 tsp cinnamon

1 tsp coriander (adds complexity but you won’t taste it)

2 cups gluten-free flour

1 tsp baking soda

½ tsp salt


  •  Preheat oven to 325
  • Prepare a standard loaf pan by spraying oil and dusting w/sugar
  • In a small bowl combine water with flax seeds – it will thicken
  • In processor blend water, apple, cider vinegar and sugar
  • Add oil, vanilla and cinnamon, pulse until mixed
  • In small bowl stir gluten-free flour with baking soda and salt
  • Add to processor and pulse until everything is blended
  • Pour batter into prepared loaf pan
  • Bake 70 – 75 minutes until toothpick comes out clean
  • Cool in pan until you can remove the pan and cool cake on a rack
  • Leftover loaf will be denser the following day, but it’ll still taste great!

From Smothered: A Whipped and Sipped Mystery due to published in the summer of 2020.

I spent weeks trying different amounts of flour, sugar, and spice in order to get this banana bread (which is really a cake) to be just right. Very tricky when you’re not using eggs (I found that ground flax seeds are better than chia seeds in this recipe). I also tried different combinations of fruit and will one day post my recipe for a gluten-free, vegan banana bread that uses almond flour and has a completely different texture. I served this cake with chocolate sauce for dessert, and the next morning as breakfast with berries and yogurt. I cut a slice and nibbled on it for an afternoon snack with a cup of tea. A loaf makes about 16 slices (depending how thick you slice them), so each slice will have only about 1 teaspoon of added sugar (although there are of course sugars in the bananas and the apple).