This vegan gluten free banana bread is moist, delicious, and perfect for breakfast or a snack. Using very overripe bananas give 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. There’s nothing like a slice of warm banana bread with some vegan buttery spread on a chilly morning.
MY LATEST VIDEOSI have had trouble in the past with making vegan gluten free banana bread that has a nice texture without being gummy, but after some trial and error, this recipe works well for me.
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.”
Can you make this vegan gluten free banana bread recipe with coconut flour?
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.
Will this banana bread recipe work with almond flour or oat flour?
If you’d like to add almond flour, you can use up to 3/4 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 1/2 cup, with another 1 1/4 cup gluten free flour blend. Using more oat flour than that may result in a loaf that’s crumbly and falling apart.
How to make vegan gluten free banana bread:
- 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 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.
Have you made this recipe? Please share on Instagram, and tag me @prettybeeblog so I can see your creation!
Disclosure: This post contains affiliate links.
Easy Vegan Gluten Free Banana Bread.
This easy gluten free vegan banana bread is super moist and full of flavor!
Ingredients
- 1 3/4 cups gluten free flour blend or spelt flour or all purpose flour if you aren't gluten free
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 7/8 cup organic cane sugar or coconut sugar
- 1/3 cup coconut oil or organic canola oil, or melted vegan butter spread
- 2 very ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 3/8 cup water
Instructions
Preheat oven to 350 degrees. 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 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.
Recipe Notes
* I used a 9x5 loaf pan. If you use a narrower loaf pan, you may have to bake it longer to make sure it is done in the middle of the loaf.
You can use up to 1/2 cup of oat flour in this recipe if you wish. If you use more than that, the recipe may become crumbly.
I've made this recipe with many different combinations - part spelt flour, part oat flour, gluten free flour only, a mix of gluten free flour and oat flour, etc. It always turns out well!
(Spelt flour is not gluten free, so it's not suitable for those on a gluten free diet).
If you'd like a chocolatey treat, try adding 3/4 cup of dairy free chocolate chips to this recipe.
Let it cool quite a while before slicing, and then enjoy with some vegan buttery spread on top!
This vegan gluten free banana bread is:
- easy to make in one bowl
- perfect with a cup of tea
- delicious as an after school snack
This post was originally published in June 2014. It has been updated with new photos and text.
Hi Kelly! Great recipe and amazing result. I have tons of experience with baking but none with gluten free baking. I was nervous to try GF baking since there are so many flours, various blends, etc. I followed your recipe exactly with 3 exceptions: I used King Arthur GF all purpose flour (has no xantham gum), I used less sugar- approx. 1/4 cup sugar plus some honey (did not measure it), I added a “flax egg” (1 Tbsp flaxseeds + 3 Tbsp hot water).
Baked it at 360 F for 20-30 min, then 350 10 more min. Nobody would guess this is eggless/dairy and GF banana bread. Thanks!
There’s seriously nothing better than homemade banana bread! This recipe looks amazing and I’m digging all your flour adaptations! So helpful and brilliant!
Thank you, Julia!
This is a great recipe!! Easy and delicious. I’ve made it several times and it is always a hit:) Thank you!
So happy it’s a hit! Thanks for letting me know!
I made this but I put in half of the sugar by mistake as I missed that there two lines with sugar in the ingredients list. It was perfectly sweet (even when my bananas were not super ripe) so I can’t imagine what it would be like if I had used all the sugar in the recipe. The second time I made it I knowingly omitted half of the sugar. I would definitely recommend reducing it!
Otherwise it turned out great – I made it into muffins. They are chewy on the inside and crispy on the outside which I and my family liked.
How much sugar did you use? I’m confused by the 7/8
7/8 of a cup of sugar, so just slightly less than a full cup. 1/8 of a cup = two tablespoons.
Made this recipe today and I turned out really well. Thank u I’m very grateful for this recipe. Delicious
Simple and tasty. I love it and made it three times already
So glad you liked this recipe, thank you for letting me know!
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!
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.
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?!
I’m sorry to hear that! What brand gluten free flour did you use?
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!
SO glad you liked this recipe! Thanks for letting me know!
Made this last night and it was super gummy. Not sure what I did wrong?!?
What type of flour did you use?
Namaste Gf brand from Costco
Curious about the sugar in this recipe. Is it necessary, or could I replace it with coconut sugar?
Coconut sugar will work!
I make this bread so many times before, but was searching for new conceptions. Why would you add vinegar pls?
Just for a little lift – it reacts with the leavening agents!
Could I sub applesauce for the oil? I know it might change the texture a bit but I’m ok with that.
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.
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
Lovely bread, and the chocolate one!
I like a good, uncomplicated, vegan, gf recipe with limited ingredients and pallava ?
Can you please tell me what flour you use to make this delicious bread ?
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!
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?
Coconut flour is really heavy and soaks up moisture. I think almond flour would be a better choice.
I am allergic to vanilla. Can I make the recipe without it? It looks so good.
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!
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!
Yes, you sure can!
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!
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!
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!!!
I love this, your comment made my day! :)
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!
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!
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!
This sounds so healthy and delicious! Great crumb in it, doesn’t look gummy at all! Bet your kiddos gobbled this up quick : )