Gluten Free Banana Bread
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This Gluten Free Banana Bread is easy to make and so moist and soft! No one will know it’s gluten free and vegan.
I developed this recipe from my popular vegan banana bread recipe, and it’s just as soft, flavorful and moist as the original. It’s always easy to make and the texture is spot on, even without any gluten!
This is the best gluten free banana bread recipe because it’s made in 1 bowl, has really simple ingredients, and is made with a no-nonsense 1:1 gluten free flour. The bananas and melted vegan butter give each bite just as much moisture and flavor as the classic recipe.
The finished bread is golden brown on the outside and warm and soft on the inside. It only gets better when you add fun mix-ins, like walnuts or vegan chocolate chips, to the batter.
How to make gluten free banana bread
Use a fork to mash the bananas in a large bowl. Stir in the melted butter, sugar, and soy milk.
Next, mix in the dry ingredients. Be careful not to over mix! Fold in the walnuts or chocolate chips before pouring the batter into a loaf pan.
Bake the banana bread until a toothpick inserted in the center comes out clean. It’s best to let the finished bread cool in the pan for a few minutes before transferring it to a cooling rack. After 30 minutes, slice and enjoy!
Tips for success
- Gluten free flour – I had good luck making this recipe with Bob’s Red Mill 1:1 Flour as well as King Arthur Flour. Any quality gluten free flour mix with xanthan gum added should work quite well, so use your favorite.
- For oil free – You might be able to replace the melted vegan butter with applesauce but I haven’t tested it. Be wary of the bread coming out a little gummy.
- To replace the sugar – Use coconut sugar instead or brown sugar for a richer flavor.
- Don’t over mix! Overmixing the batter means the bread will turn out dense and rubbery.
- Add-ins – Feel free to fold walnuts, raisins, vegan chocolate chips, dried fruit, or seeds into the batter. You can even add warm spices, like cinnamon or freshly ground nutmeg.
- Let it cool – Make sure the loaf is completely cool before slicing. Banana bread is easier to slice the longer you let it cool and the flavor and texture get better too!
Storing and freezing
Wrap the cooled gluten free banana bread really well or cover, especially if it’s already sliced. You can keep it on your countertop for a few days or longer in the fridge.
Banana bread is also really easy to freeze. Wrap the slices or whole loaf in foil and store in a sealed ziploc bag for up to 4 months.
Want more gluten free and vegan recipes?
- Gluten Free Brownies
- Gluten Free Chocolate Cake
- Gluten Free Waffles
- Gluten Free Chocolate Chip Cookies
- Vanilla Vegan Gluten Free Cake
You can find all of my gluten free recipes here.
Gluten Free Banana Bread
- 3 large ripe bananas (1 1/2 cups mashed)
- 1/2 cup melted vegan butter or coconut oil
- 3/4 cup granulated sugar
- 2 tablespoons soy milk , or other plant milk
- 2 cups gluten free 1:1 flour*, I used Bob's Red Mill 1:1
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts or non-dairy chocolate chips, optional
- Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches.)
- In a large bowl, mash the bananas with a fork until smooth. Scoop it into a measuring cup to make sure you have about 1 1/2 cups mashed, then return it to the bowl.
- Now add the melted vegan butter, sugar and soy milk. Stir with a large spoon until well combined.
- Add the flour to the bowl with the wet ingredients, then sprinkle the baking powder, baking soda and salt on top of the flour. Stir gently until just combined, making sure you don't over mix. If you over mix, your bread will come out dense.
- Gently fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack. Let the banana bread cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!
- Cover leftover banana bread and store at room temperature for 1-2 days, or the refrigerator for up to 1 week. It also freezes well.
- I used Bob’s Red Mill 1:1 gluten free flour mix, but I have also used King Arthur’s Measure for Measure flour with success. Look for a quality mix with xanthan gum added for best results.
- You might be able to use applesauce instead of vegan butter or oil for an oil free banana bread, but I haven’t tested it. Oil free breads can come out gummy.
- Add a teaspoon of ground cinnamon and a dusting of fresh grated nutmeg (1/4 teaspoon) for some spice, if desired.
- Make muffins instead by filling liners 3/4 full and bake at 350 degrees F for 20-25 minutes.
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