This impossibly moist and fluffy Gluten Free Vegan Banana Bread is easy to make in one bowl without needing any fancy ingredients. You won’t even notice that it’s gluten free and vegan!
Keep dessert and snacking simple with this Gluten Free Vegan Banana Bread. It’s made with gluten free flour and a handful of other staple baking ingredients and always turns out fluffy and sweet. You’ll hardly notice that it’s gluten free, egg free, dairy free, and vegan.
Just like my Best Vegan Banana Bread, this gluten free banana bread mixes simple and sweet ingredients together in one bowl and is ready in about 1 hour. No mixer or special skills required, either. Anyone can tackle this recipe to make deliciously fluffy and moist banana bread!
Ingredients needed (with substitutions)
- Bananas – Ripe, spotty bananas are perfect for banana bread, as well as Banana Pancakes and Banana Cake. I always like to keep a few old bananas in the freezer for banana dessert emergencies!
- Vegan butter – Or use melted coconut oil instead.
- Sugar – You need granulated sugar, like cane or coconut sugar. I don’t recommend replacing the sugar with a liquid sweetener because it could throw off the rest of the recipe.
- Soy milk – Or you can use any plant milk you have on hand, like almond, cashew, or oat milk.
- Gluten free 1:1 flour – I always have great results with Bob’s Red Mill 1:1 gluten free flour mix and King Arthur’s Measure for Measure flour. Look for a quality mix with xanthan gum added for the best results. I don’t recommend using almond flour or coconut flour.
- Baking powder
- Baking soda
- Nuts or chocolate chips – Banana bread is that much more enjoyable with walnuts, dairy free chocolate chips, pecans, almonds, warm spices, or dried fruit folded into the batter! Scroll down to the Tips section for more add-in ideas.
How to make gluten free vegan banana bread
Find the complete recipe with measurements below.
Mash the bananas with a fork in a large mixing bowl. Add the melted vegan butter, sugar, and soy milk to the bowl and stir to combine.
Sprinkle the flour, baking powder, baking soda, and salt on top of the wet ingredients. Gently stir to combine, being sure not to overmix (overmixing = dense banana bread). Finish by folding in vegan chocolate chips or walnuts.
Pour the batter into your prepared loaf pan, then bake the bread until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Slice once it’s cool, spread some vegan butter on top, and enjoy!
Banana bread muffins
This recipe can easily be adapted for gluten free banana muffins! Make the batter as normal, pour it into a lined muffin tin, and bake at 350ºF for 20 to 25 minutes.
Tips for the best gluten free banana bread
- Add-ins – Cinnamon, vegan chocolate chips, cocoa powder, coconut flakes, pecans, almonds, pumpkin seeds, dried cranberries, or raisins can all be folded into the finished batter.
- Toppings – Gently press sliced bananas, chocolate chips, oats, sunflower seeds, or walnuts on top of the banana bread batter before it goes into the oven.
- Oil free – I haven’t tested an oil free version of this recipe. It’s possible you could replace the vegan butter with applesauce, but I’m afraid the bread might turn out gummy.
- Cool before slicing – Let the banana bread cool for at least 30 minutes before you slice it. Slicing when it’s too hot will cause the bread to crumble and fall apart.
Storing and freezing
You can store the baked bread covered at room temperature for 1 or 2 days, or keep it for up to 1 week in the fridge.
It also freezes well for about 3 months. Wrap the loaf or individual slices in plastic wrap and aluminum foil to prevent freezer burn.
Want more gluten free recipes?
- Gluten Free Blueberry Muffins
- Vegan Gluten Free Waffles
- Gluten Free Vegan Brownies
- Easy Vanilla Gluten Free Cake
- Gluten Free Vegan Chocolate Cake
Gluten Free Vegan 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.