This vegan gluten free banana bread is moist, delicious, and perfect for breakfast or a snack. Using very overripe bananas gives this bread a wonderful, rich flavor.
Banana bread…it’s the perfect thing to bake when you’re in the mood for something warm and cozy and homemade.
A loaf of vegan gluten free banana bread fills your home with a wonderful, comforting aroma while it’s baking. And there’s nothing like a slice with some vegan buttery spread on a chilly morning.
I have had trouble in the past with making a gluten free vegan version that has a nice texture without being gummy, but after some trial and error, this recipe works well for me. Whether you enjoy this for breakfast or dessert, it’s sure to become a favorite!
Make sure you read all of my ingredient notes and tips so that you can make the perfect loaf of banana bread!
Tips for Success
- Very overripe bananas are the key to a rich banana flavor. I like to use bananas that I’ve stored in my freezer. They give this loaf a great flavor and lots of moisture.
- Line the loaf pan with parchment paper so that you can remove the banana bread easily from the pan.
Ingredient Notes
- Gluten Free Flour – A light gluten free flour mix like my blend helps keep this recipe light, and not too dense. King Arthur Gluten Free Flour would also work well, if that’s a brand that’s safe for your dietary needs. The King Arthur blend as well as my own recipe does not contain xanthan gum. This recipe doesn’t need it, and in fact, I think the addition of gums makes gluten free baked goods, well, “gummy.”
- Bananas – Use overripe, brown bananas for the best flavor.
- Sugar – I used organic cane sugar, but you could use coconut sugar or date sugar if you prefer.
Step by Step Instructions
- You’ll want to start with overripe bananas – I store mine in the freezer. If yours are frozen, let them thaw first.
- Place thawed bananas in a bowl and mash with a fork.
- Add sugar, gluten free flour, and the rest of your ingredients, and stir well.
- Pour the batter into a loaf pan that’s lined with parchment paper so it hangs over two sides of the pan.
- Bake at 350 degrees F for about 40-45 minutes, until the top is golden brown, and a toothpick inserted in the middle of the loaf comes out clean.
- Remove from the pan and place on a cooling rack. Allow to cool fully before slicing.
FAQs
Coconut flour works best when you use eggs, so I don’t think that it will work in this recipe. Using coconut flour in this recipe will result in a dense, heavy loaf of bread.
If you’d like to add almond flour, you can use up to ¾ cup almond flour and another one cup gluten free flour blend. Almond flour may make this loaf a little bit heavier.
If you’d like to use oat flour, you can use up to ½ cup, with another 1 ¼ cup gluten free flour blend. Using more oat flour than that mayresult in a loaf that’s crumbly and falling apart.
Disclosure: This post contains affiliate links.
Recipe
Easy Vegan Gluten Free Banana Bread.
Ingredients
- 1 ¾ cups gluten free flour blend or spelt flour or all purpose flour if you aren’t gluten free
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅞ cup organic cane sugar or coconut sugar
- ⅓ cup coconut oil or organic canola oil, or melted vegan buttery spread
- 2 very ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅜ cup water
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper so that there is an overhang on both sides of the pan.
- Place the coconut oil in a small bowl. Microwave for 15-20 seconds until the coconut oil is melted.
- Put the bananas in a mixing bowl and mash with a fork. Add the coconut oil and stir.
- Add the sugar and vanilla, water, and vinegar, and mix until combined.
- Add the gluten free flour, baking soda, baking powder, and salt and mix together.
- Spoon into the prepared loaf pan*, and bake at 350 degrees F for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
- Once the loaf is fully cooled, use a serrated knife to slice it.
Notes
Nutrition
This post was originally published in June 2014. It has been updated with new photos and text.
yael ringold
Simple and tasty. I love it and made it three times already
Kelly Roenicke
So glad you liked this recipe, thank you for letting me know!
Dan
Don’t usually review stuff, but I make this banana bread weekly and it is the most moist, soft cake that I have been able to make which is gf and vegan. Definitely recommend trying it and thank you so much to the author – my cake craving is satisified only by your recipe!
Beverly Stevens
Thank you for your Vegan Banana Bread Recipe: What would you recommend to lower the 51 g of carbs & 39 g of sugar per slice?
Plus how would you lower 287mg of sodium per slice? Sugar & sodium are my dietary enemies! Too much sugar does not please my vegan friends either!
Kelly Roenicke
You could reduce the sugar by one third if you wish, and you could also skip the salt. But there are going to be a fair amount of carbs, because this is a dessert.
Lisa
Hi! I followed the recipe but mine almost turns pasty when you eat it. It leaves a fine grainy feeling in your mouth. Any thoughts?!
Kelly Roenicke
I’m sorry to hear that! What brand gluten free flour did you use?
Laurel
Made this tonight–our second time to have them. They are very good! My vegan daughter and vegetarian husband loved them. Those of us not vegan or gf loved them. They are a different texture from traditional– made mine as muffins with Cup-for-Cup gf flour. I used all coconut sugar. I think our family can cut out 1/4 c sugar for next time, but overall super good! Thanks!
Kelly Roenicke
SO glad you liked this recipe! Thanks for letting me know!
Sarah
My bread turned out perfect!
I just wondered for the nutrition facts listed, how many servings does that account for?
Thank you!
Denise
I make this every week! It’s my go-to banana bread recipe. It’s quick, easy, one-bowl, and everyone loves it! I use a gluten free flour blend and lots of chopped walnuts and mini chocolate chips.
Lindsey
Made this last night and it was super gummy. Not sure what I did wrong?!?
Kelly Roenicke
What type of flour did you use?
Lindsey
Namaste Gf brand from Costco
Tilda
Curious about the sugar in this recipe. Is it necessary, or could I replace it with coconut sugar?
Kelly Roenicke
Coconut sugar will work!
Ewa
I make this bread so many times before, but was searching for new conceptions. Why would you add vinegar pls?
Kelly Roenicke
Just for a little lift – it reacts with the leavening agents!
Kristina
Could I sub applesauce for the oil? I know it might change the texture a bit but I’m ok with that.
Uma
Absolutely wonderful. I struggled a little bit converting the measurements to grams but oh so worth it. I added a bunch of dark chocolate chunks and it’s a new favourite. So easy without all the flax or chia seeds. Thank you for sharing!
Lindsey
I just made this in muffin form and added some chocolate chips! I added another banana and they turned out great. My daughter and I are eating them as I type. Thank you so much for posting this recipe! These will definitely be a regular in our house.
Ronia Turner
How do you make it in muffin form? We have three bananas I want to use too!
Kelly Roenicke
Just put in a muffin tin lined with paper liners. Try baking for about 20-24 minutes. You can also try my banana muffin recipe: https://theprettybee.com/gluten-free-vegan-chocolate-chip-banana-muffins/
Nicky Ashworth
I made this with buckwheat, and while it was yummy it was quite stodgy so I think I will use almond flour next time! Thanks for the recipe!
I’d love it if you checked out my blog coeliacwithoutborders.co.uk all the recipes are gluten free!
Nicky
Pongodhall
Lovely bread, and the chocolate one!
I like a good, uncomplicated, vegan, gf recipe with limited ingredients and pallava ?
Patty
Can you please tell me what flour you use to make this delicious bread ?
Kelly Roenicke
I’ve made it with King Arthur Flour and also with Namaste Flour as well. If you don’t need to be gluten free, spelt flour or all purpose flour works, too!
Lexi
I’m so excited to make this! If I don’t have gluten free flour blend, can I use coconut flour for the same amount listed? or almond flour?
Kelly Roenicke
Coconut flour is really heavy and soaks up moisture. I think almond flour would be a better choice.
jessica
mine turned out so thick, and this comment about the coconut flower tells me why… Hope it turns out okay! O.O
Kelly Roenicke
Coconut flour will not work well in this recipe, that’s why I mention in the post that if you use it, it will result in dense bread.
Theresa
I am allergic to vanilla. Can I make the recipe without it? It looks so good.
Becky
Hi Theresa! I thought I was the only person on the planet allergic to vanilla! I’ve made this and just left it out, and it was great!
Kelly Roenicke
Yes, any recipes that I have that call for vanilla could be made without it. Thank you for letting me know it worked for you!
Terri
Will this convert well to baking in a bread machine. I can delay start and wake up to yumminess!
Kelly Roenicke
Yes, you sure can!
Patricia
I am sensitive to vanilla also. I usually substitute almond. Almond might even be cheaper these days.
Mya
Hey there! This looks delicious and I can’t wait to try it! I would prefer to make them into banana muffins, so would the baking time change? And if so to what? Thanks!
Kelly
Yes, baking time will be much shorter! I would say about 15 minutes or so – check with a toothpick to make sure they are done!
Katie
Thank you for sharing your recipes! While my son has enjoyed them all thus far, my husband and I refer to this banana bread as “baby crack”. So delicious!!!
Kelly
I love this, your comment made my day! :)
Sarah@WholeAndHeavenlyOven
Banana bread is my ultimate breakfast weakness. LOVE the stuff and could eat it every day. This recipe looks great, Kelly! You definitely nailed the texture. — It looks so soft and moist inside!
Olivia - Primavera Kitchen
I’ve never heard about this flour, Kelly. I will try it for sure. I am always looking for healthy flour to try when baking. Your banana bread looks great. Thanks for sharing!
Allison @ Clean Wellness
I love banana bread! I’ve never actually tried a gluten-free flour mix before, which I have no idea why. I’ll have to look into the one you’ve used here. I also have the same problem -gumminess! This looks fluffly and light and totally delectable. Hehe and it’s funny that your boys wanted banana bread that badly -so cute!
Natalie @ Tastes Lovely
This sounds so healthy and delicious! Great crumb in it, doesn’t look gummy at all! Bet your kiddos gobbled this up quick : )