I have made a variation of this banana bread dozens of times since I discovered the recipe last year but then stopped making it after I had my baby because they are dairy and egg intolerant. Recently I have started baby led weaning and have been reconfiguring all my recipes. How we have missed banana bread in our home! It is so easy to make vegan and only requires a whisk, some bowls, and the stove/oven. I am always searching for delicious baked goods that a) don’t require an all-purpose gluten free flour because I have yet to find one I love and making my own mixes is way too ambitious; b) don’t require my Kitchen Aid stand mixer. I love using my mixer but I don’t love cleaning it up. If you are wheat or gluten-free and/or vegan you probably already have most of the ingredients in your pantry.

I have also been eco-fying my home which includes throwing out old aluminum and non-stick scratched up pots and pans. After a lot of research, I chose the stainless steels pans from Norpro. They aren’t perfect but stainless steel is one of the least toxic materials for baking.

The recipe is adapted to be baby friendly. It’s based on the “Grain Free Banana Bread” recipe Shauna Ahern posted to food52.com several years ago; she knows what she’s doing. You can substitute the walnuts for hazelnuts or pecans, or even chocolate chips, or dried fruit.  I don’t add anything when making it for a baby as it can be a choking hazard.

This freezes very well. Pack in BPA-free plastic wrap then in a BPA-free freezer bag. I do this in quarters, but I have also frozen a whole loaf.

You can spread some almond butter on it for extra iron.