Vegan, Wheat-free Banana and Walnut Loaf 

I’ve tried many-a-recipe of this classic combo but this one I cannot take credit for.  

My aunt Sue has been an inspiration to me since I was allowed anywhere near the cooker. Being the only other vegetarian in the family and an amazingly creative cook, she’s been an inspiration to me for so long. 

She’s a natural and rarely needs a recipe to work pure magic. 

This one is a winner. So moist. So tasty. Pretty healthy too! 

Heres how to make Banana and Walnut Loaf 

Preheat oven to 180C or 350F  


1 cup rolled oats 

1.5 cups of rice flour 

1 tsp baking powder 

1 tsp cinnamon 

1/2 tsp bicarbonate of soda 

tbsps of ground flax seed/linseed 

1/4 cup of coconut sugar 

1/2 cup of well-chopped walnuts 


1 cup of almond or rice milk 

1/4 cup of olive or coconut oil 

4 ripe bananas mashed (+1 for slices on the top if you like) 

Rind of 1 orange 

2 tsp of vanilla extract 

tbsp maple syrup or agave but not honey 

Fold the dry ingredients to the wet gently.  

Pour into and greased/lined loaf tin and bake for 45-50 minutes.  

Use a wooden cocktail stick to price the cake. If it comes out clean, its done. 

Variations – try other combinations such are peach and pecan, almond and apple, or cacao nibs and pear. 

TIP – If you tend to overeat on cake and don’t usually have cakes around the house, this loaf freezes well. So if you want, you can freeze slices between greaseproof paper and defrost when friends come for tea. 

If you make this recipe, please leave a comment below and share what you thought to the finished product. Wed love to know what you think! 🙂