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Home » Breakfast » Easy Vegan Gluten Free Banana Bread.

Easy Vegan Gluten Free Banana Bread.

Jul 12, 2018 by Kelly Roenicke · 170 Comments

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best banana bread recipe

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.

vegan gluten free banana bread

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.

I 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 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 may result in a loaf that’s crumbly and falling apart.

vegan banana bread

How to make vegan gluten free banana bread:

  1. You’ll want to start with overripe bananas – I store mine in the freezer. If yours are frozen, let them thaw first.
  2. Place thawed bananas in a bowl and mash with a fork.
  3. Add sugar, gluten free flour, and the rest of your ingredients, and stir well.
  4. Pour the batter into a loaf pan that’s lined with parchment paper so it hangs over two sides of the pan.
  5. 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.
  6. Remove from the pan and place on a cooling rack. Allow to cool fully before slicing.

how to make vegan gluten free banana bread

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.

vegan gluten free banana bread
4.73 from 59 votes
Print

Easy Vegan Gluten Free Banana Bread.

This easy gluten free vegan banana bread is super moist and full of flavor!

Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free banana bread recipe, recipes that use brown bananas
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 9
Calories 247 kcal
Author Kelly Roenicke

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
  • â…ž cup organic cane sugar or coconut sugar
  • â…“ 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
  • â…œ cup water
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides of the pan.

  2. Place the coconut oil in a small bowl. Microwave for 15-20 seconds until the coconut oil is melted.

  3. Put the bananas in a mixing bowl and mash with a fork. Add the coconut oil and stir.

  4. Add the sugar and vanilla, water, and vinegar, and mix until combined.

  5. Add the gluten free flour, baking soda, baking powder, and salt and mix together.
  6. 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.
  7. Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
  8. 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 ½ 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 ¾ cup of dairy free chocolate chips to this recipe.

 

 

Nutrition Facts
Easy Vegan Gluten Free Banana Bread.
Amount per Serving
Calories
247
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
7
g
44
%
Sodium
 
252
mg
11
%
Potassium
 
116
mg
3
%
Carbohydrates
 
42
g
14
%
Fiber
 
3
g
13
%
Sugar
 
23
g
26
%
Protein
 
2
g
4
%
Vitamin A
 
15
IU
0
%
Vitamin C
 
2.3
mg
3
%
Calcium
 
26
mg
3
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

sliced gluten free vegan banana bread

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.

Related

« Gluten Free Cookie Dough Bites (Dairy Free, Vegan).
Buttery Coconut Granola (Gluten Free, Vegan). »

Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Laurel

    November 19, 2017 at 8:15 pm

    4 stars
    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!

    Reply
    • Kelly Roenicke

      November 22, 2017 at 9:50 am

      SO glad you liked this recipe! Thanks for letting me know!

      Reply
      • Sarah

        November 24, 2022 at 7:53 am

        My bread turned out perfect!
        I just wondered for the nutrition facts listed, how many servings does that account for?
        Thank you!

        Reply
    • Denise

      November 09, 2022 at 4:03 pm

      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.

      Reply
  2. Lindsey

    November 04, 2017 at 7:12 am

    1 star
    Made this last night and it was super gummy. Not sure what I did wrong?!?

    Reply
    • Kelly Roenicke

      November 12, 2017 at 11:49 pm

      What type of flour did you use?

      Reply
      • Lindsey

        November 13, 2017 at 7:58 am

        Namaste Gf brand from Costco

        Reply
  3. Tilda

    September 07, 2017 at 9:09 pm

    Curious about the sugar in this recipe. Is it necessary, or could I replace it with coconut sugar?

    Reply
    • Kelly Roenicke

      September 10, 2017 at 8:55 am

      Coconut sugar will work!

      Reply
  4. Ewa

    September 07, 2017 at 9:23 am

    4 stars
    I make this bread so many times before, but was searching for new conceptions. Why would you add vinegar pls?

    Reply
    • Kelly Roenicke

      September 10, 2017 at 9:06 am

      Just for a little lift – it reacts with the leavening agents!

      Reply
  5. Kristina

    August 07, 2017 at 1:41 pm

    Could I sub applesauce for the oil? I know it might change the texture a bit but I’m ok with that.

    Reply
    • Uma

      June 19, 2022 at 12:11 pm

      5 stars
      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!

      Reply
  6. Lindsey

    August 07, 2017 at 10:55 am

    5 stars
    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.

    Reply
    • Ronia Turner

      February 03, 2022 at 8:21 pm

      How do you make it in muffin form? We have three bananas I want to use too!

      Reply
      • Kelly Roenicke

        February 19, 2022 at 8:47 pm

        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/

        Reply
  7. Nicky Ashworth

    July 31, 2017 at 12:37 pm

    4 stars
    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

    Reply
  8. Pongodhall

    July 19, 2017 at 5:41 am

    5 stars
    Lovely bread, and the chocolate one!
    I like a good, uncomplicated, vegan, gf recipe with limited ingredients and pallava ?

    Reply
  9. Patty

    June 01, 2017 at 10:21 pm

    5 stars
    Can you please tell me what flour you use to make this delicious bread ?

    Reply
    • Kelly Roenicke

      June 09, 2017 at 3:55 pm

      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!

      Reply
  10. Lexi

    March 13, 2017 at 7:02 pm

    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?

    Reply
    • Kelly Roenicke

      March 19, 2017 at 10:04 am

      Coconut flour is really heavy and soaks up moisture. I think almond flour would be a better choice.

      Reply
      • jessica

        April 27, 2019 at 5:08 pm

        mine turned out so thick, and this comment about the coconut flower tells me why… Hope it turns out okay! O.O

        Reply
        • Kelly Roenicke

          April 27, 2019 at 6:25 pm

          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.

          Reply
  11. Theresa

    March 07, 2017 at 7:53 pm

    I am allergic to vanilla. Can I make the recipe without it? It looks so good.

    Reply
    • Becky

      March 11, 2017 at 11:33 am

      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!

      Reply
      • Kelly Roenicke

        March 11, 2017 at 8:07 pm

        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!

        Reply
      • Terri

        September 13, 2022 at 10:47 am

        Will this convert well to baking in a bread machine. I can delay start and wake up to yumminess!

        Reply
    • Kelly Roenicke

      March 11, 2017 at 8:09 pm

      Yes, you sure can!

      Reply
    • Patricia

      November 30, 2022 at 4:55 pm

      I am sensitive to vanilla also. I usually substitute almond. Almond might even be cheaper these days.

      Reply
  12. Mya

    July 15, 2016 at 8:28 pm

    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!

    Reply
    • Kelly

      July 17, 2016 at 10:24 am

      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!

      Reply
  13. Katie

    March 28, 2016 at 5:51 pm

    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!!!

    Reply
    • Kelly

      April 01, 2016 at 10:10 pm

      I love this, your comment made my day! :)

      Reply
  14. Sarah@WholeAndHeavenlyOven

    June 17, 2014 at 8:54 pm

    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!

    Reply
  15. Olivia - Primavera Kitchen

    June 17, 2014 at 10:54 am

    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!

    Reply
  16. Allison @ Clean Wellness

    June 16, 2014 at 11:48 am

    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!

    Reply
  17. Natalie @ Tastes Lovely

    June 16, 2014 at 11:07 am

    This sounds so healthy and delicious! Great crumb in it, doesn’t look gummy at all! Bet your kiddos gobbled this up quick : )

    Reply
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