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.
Devan Spencer
Since switching to gluten free I have been so stressed about baking all of my favorite things I use to make, and this recipe was so clear and simple! I was so happy to be baking again. It turned out so good, and I am so excited to make this again for friends and family! Thanks for the recipe!!
Roxy
OH MY GOD this recipe is so unexpectedly delicious! I used brown rice flour, added some chocolate chips and cinnamon and honestly it turned out better than I could have ever dreamed. So fluffy, airy, and the perfect amount of sweetness. You would never guess that it’s gluten-free. I will definitely be making this for my boyfriend who has celiac. I want to eat this forever! This is a new staple. Thank you thank you <3
Kelly Roenicke
So glad you liked it! :)
Katie
I have been gluten free for over a decade and after a few discouraging attempts at the start, I gave up on banana bread (a favorite of mine growing up!). Well today, my two 4 year olds and I decided to give it another try with this recipe and I couldn’t be happier with the result! I used Bob’s Red Mill 1 to 1 Baking Flour and coconut palm sugar. It has a nice crust and soft inside and after cooking the recommended 45 minutes, completely cooked through! I just deleted all the other banana bread pins I have made over the year’s knowing this is the only one I need! Thank you so much for sharing!
Katie
Oops! Typo! “Over the years!”
June
Hi Kelly,
I wonder if the size of the bananas is a factor in whether the cake batter is the right consistency, also the ripeness. Is there any chance the recipe could include the peeled weight of the banana flesh? When the bananas are extremely ripe (very soft and no longer white flesh) Is it possible that it puts the moisture balance out a bit. There are so many positive comments. this is my next banana cake!
Munaza Nasim
Hi,
I tried your recipe and used exact measurement of the ingredients. However, the batter looked runnier than in your picture even with the exact amount of water the recipe recommends. The cake tasted yummy bit too sweet but was crumbly and falling apart on slicing. What would you recommend for next time?
Libi
Can you make this with maple syrup?
Aidan
It tastes awesome. It is one of our favorites!
Liz
This recipe worked out well for me evwn without the vanilla. I used oat/ rice flour combination. It’s a bit too sweet for me so next time, I will use coconut flour. Thanks so much! My GFCF vegan child can now enjoy banana bread
Amber
I made muffins out of this recipe with coconut sugar and added chocolate chips and it was AMAZING!! Gooey in the middle, but that’s to be expected with egg-free and gluten-free (at least that’s been my experience).
Tessa
I made this recipe and put it into a donut pan and baked them for 20 minutes – they came out perfectly! I can’t believe how easy and delicious this was. Definitely a winner!
Heather
This is a fabulous recipe! I don’t eat gluten and one of my daycare kiddos is super allergic to eggs. I was apprehensive but it’s delicious!!!
Ben Fiedler
Love this recipe! I did use 1/3 c. of brown sugar and will use more next time. I used Miyoko’s European Style Cultured Vegan Butter for the fat. did substituted Organic Valley Cultured Low-fat Buttermilk for the water for a flavor boost. Topped the batter with a couple of tablespoons of organic unsweetened coconut flakes.
JD
I love this recipe not only is it very nutritious, but it’s so tasty 😋! My family and I love this banana bread! I hope everyone else does too!! Total 5 star! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️!!!!
Emily
Just wanted you to know that my 4 year old daughter and I make this recipe allllll the time! She is allergic to eggs and it’s hard to find a good banana bread recipe that doesn’t use them…but this one is amazing. We like to add a teaspoon of cinnamon sometimes too, or chocolate chips other times. We always make them into muffins and they bake flawlessly each time. Thanks for a great recipe!!!
Ginger
Great recipe!! I used quarter the amount of sugar and added some maple syrip instead. Added blueberries and YUM
delish! Thank you :)
Claire
Awesome recipe! So happy to find a yummy gluten free, vegan treat!
Alison
1 and 3/4 cups flour seems like way too much. My batter was crumbly. Did anyone else have this issue?
Kelly Roenicke
Were your bananas very overripe? If they were not really wet, you may need to add a little liquid to make up the difference. The batter should not be crumbly.
KayKay
Made this tonight as written except I added walnuts. It turned out great!! Glad to find a recipe without eggs. I used Bob Mills GF 1:1… Will definitely use this recipe again. Thanks.
Kelly Roenicke
I’m so happy you enjoyed it! :)
JD
This banana bread was sop awesome and so flavorful! I really enjoyed it so did the rest of my family. Can’t wait to make it again! Please keep on sending more recipes to me. Thanks doll!
Kelly Roenicke
I’m so happy to hear that!
Niara
I tried this today. It smells wonderful! But when I did the toothpick test for doneness, the loaf collapsed somewhat in the middle. What do you think happened? I used spelt flour.
Also, is it possible to double this recipe for 2 loaves instead of one if I’m having some company over?
Thank you.
Kelly Roenicke
Yes, you can double it. Maybe it wasn’t fully done in the middle when you tested it and that caused the collapse?
Niara
Yes, I think you could be right about that, and my loaf pan was a little smaller too, 8 & 1/2” x 4 & 1/2”. I did cook it for 10 minutes longer than your recipe called for but I did do the toothpick test at 45 minutes. So next time I’ll cook it for 50 minutes before the toothpick test, maybe even 55 minutes. And there will be a next time! Even with my little mishap, this banana bread tastes absolutely amazing! I love the moistness! I gave my dog a bite of it and she loved it too, in fact she gave me a look that said “Please, go cut another slice for us!”