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.
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.
Vegan Gluten Free Banana Bread Baker Bettie
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.”
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.
One Bowl Banana 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 may result in a loaf that’s crumbly and falling apart.
* 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.
Gluten Free Banana Bread
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!
Calories: 247 kcal Carbohydrates: 42 g Protein: 2 g Fat: 8 g Saturated Fat: 7 g Sodium: 252 mg Potassium: 116 mg Fiber: 3 g Sugar: 23 g Vitamin A: 15 IU Vitamin C: 2.3 mg Calcium: 26 mg Iron: 0.9 mg
Vegan Banana Bread (easy + Gluten Free)
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.The Best Vegan and Gluten-free Banana Bread- made with a combination of oat and almond flour, this healthier banana bread is as wholesome as it is delicious!
This recipe has been a long time coming. Even though I already have a vegan and gluten-free banana bread on my site, I knew I could make a better version. Not that the old one isn’t good, I just wanted something with more of a classic texture. So over the past year, every time I had a few ripe bananas, I would test different variations of this recipe. I had to make so many little tweaks here and there that I eventually lost count of how many times I made it, BUT…it finally turned out PERFECT.
If you’ve baked vegan and gluten-free recipes that don’t involve starches then you know things often turn out dense and gummy. I find myself running into that texture all of the time. UGH. Let’s just say my goal in life is to avoid that outcome. When it finally happens I feel like screaming from the mountain tops.
Banana Monster Bread, Vegan + Gluten Free
In all seriousness, it’s very hard to get the ratios and ingredients just right in order to avoid gumminess. With that in mind it’s hard for me to recommend substitutions but I know I will get a lot of questions regarding this so I might as well address it up front…
Technically you don’t need a blender to make this banana bread but it really helps incorporate air into the recipe which provides lift and reduces that dreaded dense and gummy texture. It doesn’t have to be a high speed blender. A NutriBullet would work just fine.
I included dark chocolate chips in the recipe because that’s what goes over best in my house but feel free to switch things up with chopped nuts (like walnuts or pecans), raisins, or whatever you prefer!
Vegan Banana Bread (award Winning!)
Calories: 344 kcal , Carbohydrates: 36 g , Protein: 8 g , Fat: 20 g , Saturated Fat: 10 g , Cholesterol: 1 mg , Sodium: 176 mg , Potassium: 382 mg , Fiber: 4 g , Sugar: 12 g , Vitamin A: 77 IU , Vitamin C: 4 mg , Calcium: 144 mg , Iron: 2 mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #.You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely alreadyhave on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Gluten Free Banana Bread (the Perfect Texture!))
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
Vegan Coconut Banana Bread Recipe (moist, Tender & Maple Sweetened)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg. *We recommend aluminum-free baking powder for best flavor. Brands with aluminum sometimes create a metallic taste. *Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite. *Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.
Serving: 1 slices Calories: 307 Carbohydrates: 46.2 g Protein: 5 g Fat: 12.6 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 379 mg Potassium: 301 mg Fiber: 4 g Sugar: 17.7 g
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