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.
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.
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!
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Easy Vegan Gluten Free Banana Bread.
This easy gluten free vegan banana bread is super moist and full of flavor!
- 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 butter spread
- 2 very ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅜ cup water
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.
* 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.
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.
Elaine K Gruenke
So easy to make with my toddler who can’t have eggs, and great for me (gluten-free). Soooo yummy! Thank you!
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!
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.
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!
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
I’m so happy to hear that! Thanks for letting me know!
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.
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?
What type of flour did you use?
I used bobs mills 1:1 gluten free flour blend
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?
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.
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.
I’m sorry to hear that! What flour did you use?
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!
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.
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!
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 ;-)
Yay! I am so happy to hear that! Thanks for letting me know!
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?