Vegan Gluten Free Banana Bread

If you're wondering what to do with bananas that are overripe, I have the perfect recipe for you. Not only is this easy vegan gluten-free banana bread delicious, it has an oil-free option, it's simple to make, and it can also be customized with your favourite add-ins.

The details about how to make it and all the different options are below, so keep reading!

Whether you have a bunch of bananas that have passed their prime, you have a freezer full of brown bananas you're saving to bake with, or maybe you're just craving a slice of good old classic homemade banana bread, this is the recipe you NEED to make!

This vegan gluten-free banana bread is soft, moist, dairy-free, egg-free, gluten-free, contains no butter and, of course, it's SO tasty.

One of the best things about it is that no one will know it's vegan AND gluten-free. And for those of you who are oil-free, I tested an oil-free version and it's just as wonderful. All the need-to-know details are below.

Oh, and if you're looking for banana bread recipes "with a twist," check these out:

• Pumpkin Banana Bread
• Chocolate Banana Bread
• Coconut Raisin Banana Bread
• Zucchini Banana Bread

(But if you feel like having muffins instead, see my v + gf banana muffins recipe!)

Ingredients You'll Need

All you need is a few pantry staples and you're all set to start baking! See the next section for more detailed info about the ingredients.

Ingredient and Substitution Notes

As always, I recommend making this recipe exactly as it’s written for the best and intended results, but you’ll find some ingredient notes below so you know what can and can’t be changed.

Gluten-Free Flour Blend – This recipe calls for Bob’s Red Mill Gluten Free All Purpose Baking Flour, the one in the RED bag without xanthan gum.

I have not tested this recipe with any other gluten-free flours other than what is mentioned above, so I’m not sure how others would work. With gluten-free baking, it’s always important to use the same flour the recipe calls for to get the expected results.

Coconut flour, or any other single gluten-free flour will not work with this recipe without having to make major modifications.

Overripe Bananas – You know those spotty, browning bananas you left sitting on the counter way too long and you don't want to eat them? Those are the perfect bananas for making banana bread. Make sure that the bananas you use for this recipe are overripe. You also need to purée them so there are no chunks left, you need the bananas to be smooth.

NOTE: Use bananas with lots of spots, brown, or even black. The darker they are, the sweeter and more flavourful your banana bread will be. If you’re using black bananas, check for mould or any oozing liquid. If they’re not ripe enough, leave them at room temperature for a few days until they are overripe.

Coconut Sugar – I use coconut sugar in the recipe, but brown sugar can be used instead. I have not tested with any sugar alternatives and I have not tested it with any liquid sweeteners since other changes would have to be made to the recipe to adjust for the extra liquid. It's best to stick to one of the dry sugars I mentioned above for the best results.

Oil – I usually use melted coconut oil when making this recipe, but any neutral flavoured oil, like safflower, or avocado can be used instead. If you use coconut oil, make sure that your other ingredients are at room temperature so it does not solidify when added to the recipe. This recipe can also be made oil-free by using applesauce instead of oil. (Banana bread made with oil will produce a banana bread that is more moist than one with applesauce, but both are equally delicious!)

Flax Eggs – Since this is banana bread without eggs, flax eggs are used as a replacement. If you cannot have flax, you can also use chia seeds to make chia eggs instead.

Baking Powder and Baking Soda – Make sure these ingredients are both fresh, they’re both very important for the banana bread to have the ideal rise and texture.

How to Make It

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

The first thing you'll do is prepare your flax eggs and set them aside to thicken. Next, you need to purée your bananas so no chunks remain, the bananas should be perfectly smooth.

Next, the rest of the recipe is as simple as mixing the dry ingredients in one bowl, and then mixing the wet ingredients in another bowl.

You'll then combine the two mixtures together and mix until all the ingredients have combined to make a batter.

If you're using any add-ins, mix them in now, and that's it!

After that, you'll bake it, then cool before slicing.

Customize with Add-Ins

Something else you'll like about this recipe is that you can customize it by throwing in some add-ins. I created the blank slate and you can customize your banana bread just how you want.

So, you can keep it plain, add any of the following, or a combination of more than one of the following:

• chocolate chips
• chopped walnuts
• chopped pecans
• chopped dates
• raisins

See the recipe below for full details on measurements for your add-in.

How Long Should It Cool Before Slicing?

Wait until it has fully cooled or at least until it's just slightly warm, almost fully cooled.

The oil-free version is a little on the delicate side, but once it has fully cooled, it will be fine.

What's the Texture Like?

The version made with oil is soft and moist, just like banana bread made with traditional ingredients.

If you make this gluten-free banana bread with applesauce and without oil, that version is also going to be fluffy and moist, but it's not as moist as when it's made with oil. It's also much more light.

As mentioned above, the oil-free version is also a little more delicate until it has fully cooled. So handle it with care.

Storing Leftovers

Place any leftovers in an airtight container and keep them at room temperature for up to 2 days.

If you still have any left after the 2 days have passed, place the container in the refrigerator where it will keep for another 4-5 days. Bring to room temperature before serving (or you can enjoy it cold, too, it's up to you!).

Freezing

To freeze, wrap the whole loaf tightly in plastic wrap and place it in a freezer bag or an airtight container. It will keep in the freezer for up to 2 months.

When you’re ready, remove it from the freezer and place it in the refrigerator to thaw overnight. Bring to room temperature, slice, and serve.

Tips for Success

• Use the same flour I use. Baking vegan gluten-free can be tricky because different flours produce different results. I know this particular flour works perfectly for this recipe, so to duplicate that perfection, use Bob’s Red Mill All-Purpose Gluten-Free Flour Blend (in the RED bag!). See the “Ingredient and Substitution Notes” section above for more info about the flour needed for this recipe.
• Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy. Make sure all of your ingredients are at room temperature.
• Measure your ingredients correctly. Too much flour in this recipe will result in dry, crumbly, and / or overly dense banana bread. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements when baking. If you don’t have a scale, lightly spoon the flour into your measuring cup until it is overflowing and then drag the flat edge of a butter knife across the top to level it off. (NEVER dunk the measuring cup into the flour to fill your measuring cup because this will guarantee an incorrect measurement of up to 1.5x more flour and a recipe fail.) Learn more about how to measure flour correctly.
• Make sure your baking powder and baking soda are fresh, these are two of the ingredients that help the banana bread to rise and become fluffy.
• Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
• Follow the recipe exactly as it’s written for the very best results.

If You Make This Recipe

Please leave me a comment and rating below and / or share a picture of it with me on Instagram.

If You Liked This Recipe

You may also like these other vegan gluten free banana recipes:

• Banana Pancakes
• Banana Cookies
• Banana Waffles
• Banana Muffins
• Banana Blueberry Muffins
• Banana Baked Oatmeal
• Banana Cake