• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Breakfast » Easy Vegan Gluten Free Banana Bread.

Easy Vegan Gluten Free Banana Bread.

Jul 12, 2018 by Kelly Roenicke · 171 Comments

  • Facebook231
  • Twitter
  • Email
Jump to Recipe Print Recipe
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
4.74 from 60 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
Latest posts by Kelly Roenicke (see all)
  • Delicious Vegan Banana Waffles. - March 18, 2023
  • 25 Delectable Egg Free Desserts Your Family Will Love. - March 2, 2023
  • Gluten Free Apple Muffins (Vegan, Nut Free). - February 28, 2023

Reader Interactions

Comments

  1. Elaine K Gruenke

    January 31, 2019 at 10:04 pm

    5 stars
    So easy to make with my toddler who can’t have eggs, and great for me (gluten-free). Soooo yummy! Thank you!

    Reply
  2. Leanne

    January 29, 2019 at 10:57 pm

    I made this today and it turned out really well. Thanks, as I am gluten, dairy and egg free, so finding recipes can be difficult. I used coconut sugar and didn’t have ACV so just used white vinegar. I am hoping my kids love it when they get home from school today!

    Reply
  3. Jenn

    January 12, 2019 at 10:02 am

    Turned out great! I used Bob’s gf blend with the blue label, half the amount of sugar (1 cup total), and doubled the recipe. Oh, and enjoy life chocolate chips, of course. It made 23 muffins and I baked them for about 25 minutes.

    Reply
  4. Katie

    January 11, 2019 at 8:25 pm

    5 stars
    Delicious recipe!

    Reply
  5. Silvia

    December 31, 2018 at 9:31 pm

    5 stars
    Omg this is sooooo good! I love banana bread and been wanting to bake for my son who is allergic to egg, dairy and nuts. Thank you so much for sharing this delicious recipe!! This is his new favorite in addition to your chocolate shortbread!

    Reply
  6. A. Scott

    December 14, 2018 at 11:08 am

    5 stars
    I’m in Germany and followed every step to the best of my ability…oven was set to convection at 176 C, I used EVOO because I didn’t have enough coconut oil and I really thought that would be a deal breaker. I used organic raw cane sugar. I added apple pie spice, I used a silicone bread form and had no vanilla on hand, unfortunately. Came out perfectly after about 41 minutes! Thank you so much for this recipe! BTW, I am gluten and egg free

    Reply
    • Kelly Roenicke

      December 15, 2018 at 2:33 pm

      I’m so happy to hear that! Thanks for letting me know!

      Reply
  7. Hasbrook

    December 10, 2018 at 10:02 am

    5 stars
    Thank you for sharing this amazing recipe! You got it down to a science, which I have been looking for quite a while to get ideally perfect. Adapting, what I did different was use safflower oil (High heat point and neutral taste) and reduced sugar (date or sucanat) to a little over 1/4 cup for balanced sweetness. The Spelt flour is a winner. The bread rised without a hiccup and is baked through by 1 hour without burnt. It comes out toothpick clean.

    Reply
  8. Amanda

    December 06, 2018 at 10:28 pm

    4 stars
    I made this today and it tastes delicious! However it was still raw on the inside after 45 minutes. I left it in but the outside got really tough while the inside was still just barley done. I used a one to one gluten free flour blend and all other ingredients were the same but I did add chocolate chips. Would love to make it again. Any suggestions to make it cool a bit better?

    Reply
    • Kelly Roenicke

      December 15, 2018 at 5:27 pm

      What type of flour did you use?

      Reply
      • Amanda

        December 15, 2018 at 10:46 pm

        I used bobs mills 1:1 gluten free flour blend

        Reply
  9. Mary

    November 11, 2018 at 12:45 pm

    4 stars
    Nice recipe for a vegan baking beginner! I used each 50 gr of Teff and corn flower, and 140gr of gluten free flour mix. Unfortunately mine came out a little dry in the end although I had just baked it for 20 minutes. And it was especially dry just a day later. I wonder if I could do anything better next time?

    Reply
    • Kelly Roenicke

      November 17, 2018 at 7:29 pm

      I would think that the corn flour may dry this out a bit. You could always add a little more mashed banana next time if you want to use corn flour.

      Reply
  10. Reese

    October 29, 2018 at 12:05 am

    4 stars
    Hi Kelly! I tried this recipe tonight and I followed the recipe, the only difference adding chocolate chips, but unfortunately it barely rose. I checked it at 45 minutes, but it was still quite raw inside so I left it for an additional 15 minutes. I let it sit in the pan for 30 minutes, and when I took it out and cut into it it looked like it was undercooked. I didn’t get the beautiful texture like yours did. I was wondering if you had an idea of what might have caused it? It still tastes delicious! Thank you.

    Reply
    • Kelly Roenicke

      November 17, 2018 at 7:37 pm

      I’m sorry to hear that! What flour did you use?

      Reply
      • Johanna

        January 05, 2020 at 5:49 am

        Hi! I have the same problem. I’ve tried making banana bread with this recipe twice, and both times, the inside of the bread has been raw even after around 50-55 minutes in the oven. I used almond flour, but otherwise I followed the instructions. Wonder if you could tell what might have gone wrong, as this recipe and the dough seems delicious otherwise and I’m not used to baking gluten-free and vegan but would love to learn. Thanks!

        Reply
        • Kelly Roenicke

          January 05, 2020 at 9:44 am

          Hello there! Did you use only almond flour? I do address this in the post. You can use up to 3/4 cup almond flour and the rest of the flour needs to be a gluten free flour blend. All almond flour will not bake up into a loaf. If this recipe contained eggs, that would probably work. But without them, you can’t use only almond flour.

          Reply
  11. Charlotte

    October 26, 2018 at 9:16 am

    5 stars
    I love when bananas go over, it means I can make banana bread! I was struggling to find a good gf vegan recipe until I found this one! It’s amazing! Tastes just like a ‘normal’ banana bread. Thanks so much, trying to stop myself from having a third piece!

    Reply
  12. Dianne

    October 11, 2018 at 12:15 pm

    5 stars
    This recipe is fabulous! It is sooo easy, and I am so proud to share it with my Standard-American-Diet-eating friends and co-workers only to get RAVE reviews :) No one would know it’s vegan AND gluten free unless you tell them… And I LOVE to tell them ;P Thank you for producing a delicious and nearly-guilt-free sweet bread! Amazing ;-)

    Reply
    • Kelly Roenicke

      October 17, 2018 at 9:46 am

      Yay! I am so happy to hear that! Thanks for letting me know!

      Reply
  13. Ana

    August 31, 2018 at 11:13 pm

    5 stars
    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!

    Reply
  14. Julia Mueller

    July 12, 2018 at 1:54 pm

    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!

    Reply
    • Kelly Roenicke

      July 15, 2018 at 4:11 pm

      Thank you, Julia!

      Reply
  15. Tracy C

    June 22, 2018 at 1:18 pm

    This is a great recipe!! Easy and delicious. I’ve made it several times and it is always a hit:) Thank you!

    Reply
    • Kelly Roenicke

      July 02, 2018 at 12:26 pm

      So happy it’s a hit! Thanks for letting me know!

      Reply
  16. Carly

    March 07, 2018 at 5:11 pm

    4 stars
    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.

    Reply
    • Dharma

      September 07, 2018 at 3:35 pm

      How much sugar did you use? I’m confused by the 7/8

      Reply
      • Kelly Roenicke

        September 08, 2018 at 9:01 am

        7/8 of a cup of sugar, so just slightly less than a full cup. 1/8 of a cup = two tablespoons.

        Reply
  17. Melissa

    February 06, 2018 at 11:52 pm

    5 stars
    Made this recipe today and I turned out really well. Thank u I’m very grateful for this recipe. Delicious

    Reply
  18. yael ringold

    January 23, 2018 at 11:33 am

    5 stars
    Simple and tasty. I love it and made it three times already

    Reply
    • Kelly Roenicke

      January 31, 2018 at 11:47 am

      So glad you liked this recipe, thank you for letting me know!

      Reply
  19. Beverly Stevens

    January 18, 2018 at 10:35 am

    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!

    Reply
    • Kelly Roenicke

      January 19, 2018 at 12:10 pm

      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.

      Reply
  20. Lisa

    January 14, 2018 at 5:19 am

    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?!

    Reply
    • Kelly Roenicke

      January 14, 2018 at 8:34 pm

      I’m sorry to hear that! What brand gluten free flour did you use?

      Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy