Easy Vegan Fruit & Nut Bread {gluten- & oil-free}

January 25, 2016

Desserts

By: Jasmine Briones 

I visited the LA wholesale produce market about two weeks ago (you can see my full haul here), and I had found myself with a lot of ripe bananas that I needed to use up, and FAST. I froze a good chunk of what I had, but I wanted to also try and utilize them in various ways so I wasn’t stuck with banana smoothies and banana ice creams all day. I decided I would create a comforting recipe, especially for those experiencing the colder weather during this brutal winter! There’s nothing quite like a warm slice of sweet bread with a glass of almond milk to keep cozy, and if you haven’t yet tried this, I promise you will love it.

After making my Date-Sweetened Banana Bread (Gluten- & Oil-Free) and seeing just how much my family enjoyed it (it was gone in less than a day, I had to hide my second batch just so I could photograph it!), I wanted to create a similar recipe…but take it even further. 

The last recipe was lacking in texture (I felt like it was one noted), so I amped this one up and added in a crunch from the nuts and a bit more chew from the dried fruits that I received from Gourmet Nuts & Dried FruitYou could use any nut and dried fruit combination for this bread, but I had a gift box that came with almonds and walnuts + dried figs, pineapple and papaya (which i strongly suggest as the color looks great with the bread!). I really do suggest this combination though, all of the flavors were a great compliment to one another.

What is your favorite fruit & nut combo? I’d love to try it out in my next batch of bread! Also, I was thinking I could change it up next time and use a liquid other than almond milk, or even just replace half of it. Coffee, chai tea ore even coconut milk? I’m excited to start experimenting! 🙂

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Easy Vegan Fruit & Nut Bread {gluten- & oil-free}


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 1 hour 10 minutes
  • Yield: 5-7

Ingredients

  • 2 cups gluten-free oat flour*
  • 3 medium spotty bananas, mashed- about 1 1/4 cup
  • 1/31/2 cup coconut sugar*
  • 1/4 cup each diced dried figs
  • 1/4 cup each diced dried pineapple
  • 1/4 cup each diced dried papaya
  • ½ cup unsweetened non-dairy milk (I used almond milk)
  • 2 tbsp ground chia seeds + 6 tbsp water
  • 1 tsp vanilla powder or extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3/4 cup chopped nuts (I used 1/2 cup walnuts and 1/4 cup almonds)

Instructions

  1. Line a bread pan with parchment paper (see how to photos in this post).
  2. Mix ground chia seeds with water, stir well and leave it aside until thick and gooey.
  3. In a big bowl add the flour with baking soda, baking powder, salt, cinnamon, dried fruit and nuts; mix well.
  4. Mix the mashed banana, almond milk and chia seed mixture in a medium bowl until combined. Add to the dry mixture and mix well until uniform.
  5. Scoop/pour mixture into prepared loaf pan, then top with oats and nuts.
  6. Bake for 50-60 minutes at 350°F, or until a toothpick runs clean.
  7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

Notes

-You could easily grind up 2 cups of oats in a high speed blender to make your own!

-Depending on how sweet you would like it. Start with 1/3 cup (5 tablespoons + 1 teaspoon and taste the batter, then add more as needed (1/2 cup is equivalent to 8 tablespoons).

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Breakfast
  • Cuisine: Vegan

Behind the scenes + my new wooden backdrop that I am in love with! I made it out of our old wooden fence in the backyard. For those who asked, @consciouschris and I shoot with a Canon Rebel T5 and a Canon EF 35mm ultrasonic lens  I couldn’t find it on amazon to link here, but others you could look at are the Canon EF 50mm f/1.8 ($115), Canon EF 28-135mm f/3.5-5.6 ($379) and the Canon EF 50mm f/1.2 L ($1449).

 

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan! I was provided with dried fruit and nuts by Gourmet Nuts and Dried Fruit to try and review on my blog, but all of the opinions shared are my own. I would not share a product with you all unless I loved it <3 

Although Gourmet Nuts and Dried Fruit is based out of Hanover, NJ, they are available at farmer’s markets all over northeastern US also onlineMore Gourmet Nuts and Dried Fruit: Website / Facebook / Twitter / Instagram 

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Recipe rating

  1. Whoa can we trade please!?! With all those fruity bits inside, this looks incredible! You really just had to say “fig” and I was sold 😀 I’d say extra bananas are a good problem to have. Great recipe!

    • YES! Let’s ship each other banana bread haha that would be absolutely amazing. Your recipe with corn meal is genius!! I love corn bread, and pairing it with the sweetness of banana is probably out of this world 😛

  2. Victoria says:

    BRILLIANT!

  3. […] Article image from – sweetsimplevegan […]

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