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Vegan Gluten Free Banana Bread

The only vegan gluten free banana bread recipe you’ll ever need! Perfectly textured, moist, and packed with banana flavor.

A loaf of vegan gluten free banana bread with 3 cut slices in front of it.

Gluten free baking isn’t always as simple as just switching the all purpose flour for a gluten free blend. Sometimes it is, but often it isn’t. 

So…while I will often advise our readers to try a gluten-free all purpose blend and see how it goes, it won’t always work that great because gluten-free baking is it’s own thing entirely. 

So since we’ve done a lot of recipes for banana bread on this blog (like our classic vegan banana bread, our vegan chocolate chip banana bread and our vegan chocolate banana bread), I knew I wanted to do a gluten-free version. And at first I thought it would just be a simple switch of the flours. 

But it turned out not to be ‘quite’ that simple. It was turning out too dense, and the bananas were sometimes ending up at the bottom of the loaf with a sort of gummy texture. It wasn’t great! 

Turned out to be just a few simple tweaks to the recipe to create a vegan gluten free banana bread that is pure perfection, but those simple changes made the world of difference! 

So this is our tried and tested recipe for the perfect vegan gluten free banana bread.

Ingredients You’ll Need:

Photo of the ingredients needed to make vegan gluten free banana bread.

Ingredient Notes

  • Walnuts – chopped walnuts are optional, but recommended. Chopped pecans would be great too. Or you can switch the nuts for chocolate chips!
  • Bananas – should be ripe and spotty.
  • White granulated sugar and light brown sugar – a mix of the two sugars prevents this loaf from becoming too dense.
  • Gluten free all purpose flour – You can use any gluten-free all purpose flour blend. This recipe has not been tested with a single type of flour like almond flour or coconut flour, so stick with a blend. The blend does not have to contain xantham gum, so long as it is an all purpose blend, it should work fine. 
  • Coconut oil – can be replaced with vegan butter, in the same quantity.
  • Soy milk – can be replaced with almond milk if you prefer. 
  • Baking powder plus a baking soda/vinegar combination – gives this bread rise as well as a perfect texture. Making this bread with only baking powder created a texture that was too dense. 
Slices of vegan gluten free banana bread in a stack.

How To Make Vegan Gluten Free Banana Bread

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Add the gluten free all purpose flour into a mixing bowl (no need to sift it) along with the white sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together. 
Two photo collage showing dry ingredients added to mixing bowl and mixed together.
  • Prepare a flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy. 
  • Then add bananas, soy milk and coconut oil to a blender and blend until smooth
  • Pour this out over your dry ingredients. Add in the flax egg, vinegar (to react with the baking soda) and vanilla.
  • Mix into a thick batter. 
  • Add chopped walnuts and mix in. 
Two photo collage showing walnuts added to the batter and mixed in.
  • Transfer the batter into a prepared loaf pan and sprinkle some more chopped walnuts on top. 
  • Bake for an hour at 350°F until browned on top and cooked through. 
Two photo collage showing vegan gluten free banana bread before and after baking.
  • Let it cool for around 10 minutes before transferring it onto a wire cooling rack to cool completely. 
  • Slice and enjoy! 
Two photo collage showing vegan gluten free banana bread cooling on a wire cooling rack.

Recipe Tips

Blend the bananas, soy milk and coconut oil so you get a perfect distribution in the batter and this results in perfect texture and no gumminess.

The color of the baked banana bread is darker than banana bread made with regular flour, but I have noticed this in gluten free baking before and it’s nothing to worry about. 

Slices of vegan gluten free banana bread.

Storing and Freezing

Keep leftovers covered at room temperature and enjoy within around 4 days. Reheat in the microwave or toaster if you like it served warm. It is also freezer friendly

Slices of vegan gluten free banana bread with a knob of butter on top.

More Gluten-Free Vegan Desserts

  1. Vegan Gluten Free Carrot Cake
  2. Vegan Gluten Free Chocolate Chip Cookies
  3. Vegan Gluten Free Chocolate Cupcakes
  4. Vegan Gluten Free Chocolate Cake
  5. Vegan Gluten Free Pancakes
  6. Vegan Gluten Free Brownies
Slices of buttered vegan gluten free banana bread in a stack.

Did you make this recipe? Be sure to leave a comment and rating below!

Print

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Vegan gluten free banana bread with three slices cut.

Vegan Gluten Free Banana Bread



  • Author:
    Alison Andrews

  • Prep Time:
    15 mins

  • Cook Time:
    60 mins

  • Total Time:
    1 hour 15 minutes

  • Yield:
    10

  • Diet:
    Vegan

Description

The only vegan gluten free banana bread recipe you’ll ever need! Perfectly textured, moist, and packed with banana flavor.


  • 2 cups (272g) Gluten Free All Purpose Flour*
  • 1/2 cup (100g) White Granulated Sugar
  • 1/2 cup (100g) Light Brown Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
  • 1 and 1/3 cup (300g) Mashed Banana*
  • 1/2 cup (120ml) Soy Milk
  • 1/4 cup (55g) Coconut Oil
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1 cup (100g) Chopped Walnuts (plus more to sprinkle on top)*


Instructions

  1. Preheat the oven to 350°F (180°C). Prepare a 9×5 loaf pan by spraying with non-stick spray and lining the bottom with parchment paper. Set aside.
  2. Add the gluten free all purpose flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg to a mixing bowl and mix together.
  3. Prepare your flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
  4. Add the bananas, soy milk and coconut oil to a blender and blend until smooth.
  5. Pour out the blended banana mix over the dry ingredients in the mixing bowl. Add the flax egg, vinegar and vanilla and mix into a thick batter.
  6. Add in the chopped walnuts and mix in.
  7. Transfer the batter into your prepared loaf pan and sprinkle more chopped walnuts on top.
  8. Bake for an hour until browned on top and cooked through.
  9. Let cool for around 10 minutes before transferring to a wire cooling rack to cool completely.
  10. Slice and enjoy!

Notes

*For the most accurate results weigh your flour. I have tried this with different blends, so any gluten-free flour blend that is meant for baking should work great here.

*If you have a food scale and can weigh out the banana, then there is no need to mash it first. You can just add the peeled bananas to the blender and blend with the other ingredients. However, if you’re only using cups to measure then mash the banana to get the correct amount in cups, before adding it to your blender with the other ingredients to blend.

*The walnuts are optional. You can leave them out or use a different nut like chopped pecans.

*This recipe was first published in July 2019. It has been updated with extra tips and photos but the recipe itself is unchanged. 

  • Category: Dessert, Breakfast, Gluten-Free
  • Method: Bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Slice (of 10)
  • Calories: 308
  • Sugar: 24.6g
  • Sodium: 250mg
  • Fat: 12.9g
  • Saturated Fat: 5.2g
  • Carbohydrates: 46.9g
  • Fiber: 3.8g
  • Protein: 4.8g

Keywords: vegan gluten free banana bread


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