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.
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!
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.
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.
- 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.
- 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.
- 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.
- Then sift in the dry ingredients: baking soda, baking powder and gluten free flour. Using a spatula, mix the batter until combined.
- Pour the batter into the lined loaf pan and bake in the oven for 30 minutes. Get some aluminum foil ready!
- 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!
- 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.
- Once it is cooled, slice and enjoy!
Watch How to Make Easy Vegan & Gluten Free Banana Bread in 1-Bowl!
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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!
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!
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!Print