vegan gluten free banana bread

This Easy Vegan Gluten Free Banana Bread is moist, fluffy & incredibly delicious. Made with just 10 pantry staple ingredients and all in 1-bowl! A healthy breakfast option that is also oil free and refined sugar free.

vegan gluten free banana bread on white plate

Happy Monday everyone! I am SO excited to finally share my recipe for the best & easiest vegan gluten free banana bread. If you’ve experimented with gluten free baking before, you know it’s not the most easiest thing in the world. You really need to have an understanding of how each gluten free flour works, how they work together and how they work with the rest of the wet ingredients. After months and months of experimenting (almost 5 months to be exact), I’ve finally produced a vegan banana bread that is gluten free, dairy free, egg free, oil free AND refined sugar free! Basically a super healthy banana bread recipe that you can enjoy at any time of the day!

healthy vegan gluten free banana bread ingredients

How to make vegan gluten free banana bread?

How many have you have tried a vegan gluten free banana bread recipe only to find yourself with a gummy and dense banana brick, lifeless in a loaf pan? Yup me too. Even when it did rise, it still had this strange gummy texture that I was not a fan of. So how do we make moist & delicious banana bread that is gluten free without using dairy or eggs?

Choosing Your Gluten Free Flour

There are a lot of gluten free flours out there such as: Almond flour, Buckwheat flour, Sorghum flour, Quinoa flour, Amaranth flour, Teff flour, Arrowroot flour, Brown rice flour, Oat flour, Corn flour, Coconut flour, Tapioca flour & Cassava flour. On top of that, there’s a lot of brands that produce gluten free flours. Yup, there’s a lot and it’s kinda overwhelming. But don’t worry, that’s why I wrote this recipe. I’ve done the testing, and I’m here to tell you what has works for me.

NOTE: I wanted to use a flour that was inexpensive because lets be honest, banana bread is practically a staple food in my kitchen so naturally I booted out almond flour.

#1: The recipe with the best result was using an all purpose gluten free flour, specifically Gogoquinoa (NOT sponsored). 9/9 of my taste testers couldn’t even tell it was gluten free! I have also used Bob’s Red Mill all purpose flour which also came out quite good.

#2: I know not everyone can find all purpose gluten free flours so I have tested it with oat flour. Using just oat flour bakes up super moist and fluffy still but naturally has a slighty sticky texture (although I personally don’t mind it). If you’re very sensitive to a gummy/sticky texture, you can try the combination of 100g oat flour, 60g brown rice flour & 20g tapioca starch.

fluffy gluten free banana bread side shot

How to Make Healthy Banana Bread in 1-Bowl

What I love about this recipe is that it’s so simple and quick to whip together. A huge part is thanks to the fact it’s made in ONE bowl! Less mess, less cleaning and way more efficient.

  1. Prepare your flax egg by mixing 1 tbsp of flaxseed meal with 3 tbsp of water and let it sit for 10 minutes. Pre-heat the oven to 350F. Line a 8×4 inch loaf pan.
  2. Mash the bananas with a potato masher or back of s fork. I personally like a few small chunks of  bananas throughout the bread, but mash at least until you can stir it around.
  3. Add in all the wet ingredients + the optional cinnamon: coconut sugar, coconut milk, peanut butter, apple cider vinegar & cinnamon. Mix until everything is well combined.
  4. Then sift in the dry ingredients: baking soda, baking powder and gluten free flour. Using a spatula, mix the batter until combined.
  5. Pour the batter into the lined loaf pan and bake in the oven for 30 minutes. Get some aluminum foil ready!
  6. Take it out of the oven after 30 minutes, and it should be nice a golden… BUT WAIT. Grab your foil, cover it and bake for another 25-30 minutes. This ensures it’s baked all the way through but doesn’t burn the top. Mine took a total of 60 minutes but check using doneness at the 50-minute mark. Inset a skewer stick all the way down and if it comes out clean, take it out of the oven!
  7. Let it sit on a cooling rack in the loaf pan for 15 minutes. Carefully remove from the loaf pan onto the wire rack and allow it to COMPLETELY cool. WARNING: If you slice it while it’s still hot, it’ll be a hot gummy mess. Brush it with some maple syrup for the beautiful sheen.
  8. Once it is cooled, slice and enjoy!

Watch How to Make Easy Vegan & Gluten Free Banana Bread in 1-Bowl!

https://youtu.be/stHkwrGJcnA

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cooling gluten free banana bread on wire rack

Substitutions, tips & tricks to making the best vegan banana bread:

  • Want a healthy banana bread with no sugar? Instead of using the coconut sugar, you can replace it with ¼ cup of date paste OR completely remove it. Sugar free banana bread at it’s best!
  • Want healthy banana bread using oats? DO NOT use instant oatmeal! Blend rolled oats super fine and substitute for the gluten free flour blend. It comes out slightly denser, but still delicious!
  • Want to make vegan gluten free banana muffins? No problem, just place them into muffin tins instead and bake for 20-25 minutes. You can follow the instructions on my 1-bowl chocolate chip tahini muffins as they have very similar ingredients.
  • Want to make this a nut free vegan banana bread? Replace the peanut butter with sunflower butter.
  • Want to make a vegan gluten free chocolate chip banana bread? Add 1/3 cups of dairy free chocolate to the mix! You can also add your choice of chopped nuts.
  • Don’t want to use full fat coconut milk? You can also use apple sauce or vegan yogurt to make this vegan banana bread. It does come out slightly more dense but again, still yummy.
  • If you don’t have flaxseed meal on hand, you can also use a chia egg! 1 tbsp chia seeds + 2 tbsp water.
  • If you don’t have apple cider vinegar, you can substitute with lemon or lime juice.
  • The last, and probably the most important tip: use spotty ripe bananas!
gluten free banana bread that isn't gummy

I hope you guys LOVE and try this banana bread, It’s truly moist, fluffy & the best banana bread I’ve ever made. Despite this banana bread being gluten free, dairy free, egg free, oil free and refined sugar free…  It tastes like healthy banana cake!

healthy banana bread on a white plate bite shot

If you recreate this Easy Vegan Gluten-Free Banana Bread recipe please share it and let me know what you think by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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gluten free banana bread that isn't gummy

Easy Vegan Gluten Free Banana Bread


Description

This Easy Vegan Gluten Free Banana Bread is moist, fluffy & incredibly delicious. Made with just 10 pantry staple ingredients and all in 1-bowl! A healthy breakfast option that is also oil free and refined sugar free.


Ingredients

Units Scale
  • 3 bananas (360g)
  • 1/3 cup coconut sugar (66g)
  • 1/4 cup full fat coconut milk (62g)
  • 1/4 cup drippy peanut butter (64g)
  • 1 tbsp apple cider vinegar (OR lemon juice)
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 flax egg
  • 1 1/2 cup oat flour or all purpose gluten free flour (180g // see blog post above for notes)
  • 1 tsp baking soda
  • 2 tsp baking powder

Instructions

  1. Mix 1 tbsp of ground flax seeds with 3 tbsp of water and allow it to sit for 10 minutes. Pre-heat oven to 350F.
  2. Measure 350g of bananas into a large mixing bowl and then mash well. Add in the canned coconut milk, peanut butter, coconut sugar, flax egg, vanilla and apple cider vinegar. Stir until everything is well combined. Sift in the oat flour, baking soda, baking powder and cinnamon. Using a spatula, fold until everything is well combined. Transfer mix into a lined 8×4 inch loaf pan and let it sit for 10 minutes.
  3. Place into the oven for 30 minutes. Take it out of the oven and then cover with aluminum foil and place back into the oven for another 20-25 minutes, or until the top is golden brown or tooth pick comes out clean.
  4. Optionally brush with some maple syrup. Allow it to cool for 15 minutes in the pan and then carefully take it out of the pan onto a wire rack to cool fully.
  • Prep Time: 10
  • Cook Time: 50
  • Category: Breakfast
  • Method: Baking

Nutrition

  • Serving Size: 130g
  • Calories: 266
  • Sugar: 17.86
  • Fat: 8.7
  • Carbohydrates: 45.5
  • Protein: 5.9

Keywords: vegan banana bread, gluten free

SAVE IT FOR LATER!

easy oil free vegan gluten free banana bread
Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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18 Comments

  1. Ciao Lisa, provata la ricetta ed è una delizia…solo non capisco come mai non riesco a stampare.. quando ci provo non trova la pagina…..così con tutte le ricette!!

  2. I’m a huge fan of banana bread and it’s a staple alongside coffee for breakfast 😋 I improvised by adding lemon skin slices and almond slices on top. I might incorporate the skin into the batter next time, we’ll see how it goes. But overall this recipe works so well for me 😁 Thank you Lisa ✨

    1. I haven’t tried so I can’t guarantee it will work, but if you try please let me know how it goes! 🙂 Goodluck!

  3. It’s truly the BEST banana bread recipe I have tried so far!!! I’ve made it once before and it was already so good but this time I used half gv self rising flower half oat flower which made the whole bread rise about a centimeter higher and the oat flower created that moist texture.

    Thank you so much for creating this recipe, I have even made some extra this time to freeze but I don’t think it will be able to reach the freezer before it’s all eaten by my family and I.

    It’s really good <3

  4. This is such a tasty recipe!! I love making this for my friends who are gluten free- it’s always a hit!

  5. Hello
    I just try the recipe ! I was searching a banana bread recipe oil-free BUT that keep a moist texture to the cake. And it’s done thank you ! I omit the sugar for healthier breakfast (no worry the topping on it will balance it:) ) and replace the coconut milk with yogurt !
    Perfect 🙂 It is also a “high” cake (not flat and dense like a brownie ahaha).
    Keep going Lisa 😉
    xoxo

      1. Very easy to make. Delicious and light and fluffy( so different from my normal dense banana bread).
        I didn’t add the sugar or vanilla and used normal flour.
        Thanks for a great recipe. Looking forward to trying out more of your recipes.

  6. I’ve tried many banana bread recipes over the last 5 year’s of being vegan and this one is the ONLY one I tried, that nailed the consistency! It’s fluffy, it’s sweet but not too sweet, it’s easy to make. It’s perfect! And it was gone in 24 hours. Oopsie. Hehe. You absolutely nailed it with this one, Lisa! 🙂

  7. This banana bread is so yummy!! I used almond butter instead of peanut and added about 1/3 cup of chopped 85% dark chocolate. I prepared the batter ahead of time and kept it in the fridge overnight. Right after I took it out of the oven to cool, I left it out on my kitchen counter (covered) for roughly 5 hours as I had class. First thing I did when I came home was I had a slice of this banana bread. IT IS TOO DAMN GOOD!!! Can’t wait to eat more AND to make it again 🙂

    1. Hi Shelly!

      Thanks so much for trying this recipe and reporting back! Good to know it turns out well prepping it ahead of time- so glad you enjoyed !! 🙂

  8. I just made this and it was the best vegan banana bread I ever made! You’re right about not being gummy, finally a banana bread thats gluten free that has the right texture, thank you!