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!
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
- 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
- ⅜ 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.
Notes
Nutrition
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.
Fredia Lundeby
Thanks , I’ve just been searching for information about this topic for ages and yours is the greatest I have discovered till now. But, what about the bottom line? Are you sure about the source?
Sophia
Delightful and divine! I have been searching for a gluten free and dairy free recipe for my son and this is the winner! Thank you so much coming from a mama who also has kids with allergies. You are amazing! I look forward to trying more of your recipes.
Niara Isley
Thanks Kelly! For some reason I can’t find my comment to reply directly to you, but thanks for the advice about cutting back on the sugar in the banana bread! And sorry I posted the question twice! I forgot I had posted one earlier.
Merry Christmas to you and your family!
Niara
Kelly Roenicke
Thank you, Niara!
Niara
I love this banana bread! But wondering if I can reduce the sugar in the recipe by half hopefully and what other ingredient compensation would I need to do to reduce sugar. Could I add an extra banana maybe?
Kelly Roenicke
You could try that. I think it would be okay to reduce the sugar by 1/3, but 1/2 may be too much. The texture may change.
Niara
How much could I cut back on the sugar in this recipe and still have it turn out really well? And would I need to add another banana or 2 to do that?
V
Namaste,
Thank you. Slightly annoying but I burnt mine because my oven is a fan oven. Next time I will turn the fan off, I had to google the metric of my over as it works in degrees…. I anticipated it might burn so I caught it just in time, although almost burnt the crisp sweetness tastes nice lol
Sharon
Made it several times and each time it’s been fabulous!! Just fabulous and super moist. Best banana loaf recipe by far and no raw eggs so safe for granddaughter Lola to lick the spoon! Cheers Kelly! X
Kelly Roenicke
So glad you like it, Sharon! Thank you for letting me know.
Paige
Really good!!
Great texture and flavor. I added dark chocolate chips and walnuts and they were delicious.
I like my bread a little under baked so I only left mine in for about 38 minutes.
Thank you for the wonderful recipe!
Wydell
Hello! I’m using King Arthur measure-for-measure flour, which contains xanthan gum. Would that still be okay in this recipe? Thank you!
Kelly Roenicke
Yes, it should be okay. I have not used that brand before, but I think it will work.
Deonna
Great recipe, Kelly! I tried it with 1/4 cup of oil and one egg and it turned out to be divine. It works well in muffin form, too. Thanks!
Kelly Roenicke
I’m so glad to hear that! Thank you for letting me know!
Magi
Hello
Can I use the nightshade free flour to bake this banana bread?
Kelly Roenicke
I have not tried that flour, what are the ingredients?
Autumn
Made this, turned out great! However, I think I should’ve added a little less flour, I used all-purpose, gluten and vegan.
Autumn
Oops, all-purpose flour that is gluten-free and vegan
Kelly Roenicke
Gluten free flour blends can react to liquid differently for sure. What brand did you use?
Autumn
Trader Joe’s All Purpose :)
Kelly Roenicke
Oh ok! I haven’t used that one in a long time, but sometimes GF flours just react a little differently. You may have to add a little more or less depending on the brand.
Niara Isley
Can liquid/fractionated coconut oil be used instead of melting solid coconut oil?
Alice May
Great recipe. I topped my loaf with some walnuts. Thank you so much 😊
Christina Dennis
Have you ever tried this with banana flour?