This Gluten Free Vegan Banana Bread is so good that most people would be able to taste the difference! You will absolutely love how amazing this breakfast bread is.
Banana bread is never not a good idea, but when you are gluten free it may seem daunting or frustrating to have a great recipe that hasn’t even been tested. Today, we’re sharing with you the best gluten free vegan banana bread.
We have tested this recipe a few times now in order to know it works and even given it to gluten free friends, who approved. Therefore, we feel confident in sending this one out to the masses.
We have a bunch of other flavors of traditional vegan banana bread on our website and we always say they can be made gluten free, but we understand that people are still scared to test. Hopefully with this recipe, you can use some ideas like our caramel or strawberry to make even more fun and creative spins on your gluten free vegan banana bread.
So if you have some super ripe bananas on your counter that you’ve been avoiding, then grab them and let’s get into the recipe.
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GLUTEN FREE VEGAN BANANA BREAD INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these the best dairy free gluten free banana bread:
- ripe bananas – Ripe bananas are those ones that have been sitting on your counter for the last 2 weeks and every day you said you were going to use them, but haven’t. Now you can.
- vegan butter – For richness, moisture, and texture, we are using vegan butter for this recipe
- vegan sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- dairy free milk – any non-dairy milk will work. We personally use vanilla unsweetened milk since we are already adding in sugar
- maple syrup – we love the addition of maple syrup to make this extra sweet with a little added flavor
- gluten free flour – We are using King Arthur 1:1 flour blend for this recipe. Bob’s Red Mill 1:1 blend will also work. We have not tested this recipe with any other gluten free flour. We DO NOT recommend using just almond flour or another single gluten free flour blend
SUBSTITUTIONS AND VARIATIONS:
- vegan butter – vegan butter has a richness that can’t be replaced with other oils; however, you could replace with another neutral oil like vegetable or coconut if needed
- vegan sugar – coconut sugar or date sugar could be swapped out
- maple syrup – date syrup or agave could be used in place of maple
- gluten free flour – all-purpose flour can be used with this recipe (obviously that wouldn’t be gluten free anymore)
Frequently Asked Questions:
Yes! Once made and cooled, it will last for a week stored in an air tight container at room temperature.
Or you can follow the freezer instructions below.
You can absolutely freeze this vegan gluten free banana bread recipe.
We would recommend that you let it cool upon coming out of the oven, then slice the bread into desired size slices. Afterwards, you can place a small piece of parchment of wax paper between each piece and freeze the loaf.
The reason we recommended freezing the dairy free banana bread recipe in slices is because it will make it easier to thaw by being less time consuming. You can remove slices as needed and either place on counter to thaw or place in microwave to thaw more quickly.
Of course, you can freeze this vegan banana bread loaf in one whole loaf, but it will take longer to thaw. If doing it this one, remove and set on counter until it comes to room temperature and the middle is no longer frozen.
You do not want yellow bananas for dairy free gluten free banana bread. In fact, they should be pretty dark. The darker the better should be the rule of thumb.
While yellow bananas with a few black spots or streaks would work, if you can wait until they are even more black that is best.
Unless your bananas grow mold, there’s never a wrong time or too ripe time to use bananas for banana bread.
There is vegan butter and vegan milk in this recipe.
For the vegan butter, just use a soy free version, like Earth Balance soy free.
For the vegan milk, we prefer oat which is already allergen friendly.
We do not recommend that you replace all the oil. In most recipes, you can swap oil for applesauce, but because this is gluten free bread, the bread is already more dense than a traditional quick bread. Applesauce usually makes recipes more dense, so for that reason we don’t recommend
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Gluten Free Vegan Banana Bread
- ½ cup Optional: chopped walnut pieces
- 1 cup Optional: vegan chocolate chips
- Preheat your oven to 375 degrees F.
- Grease bread pan. Set aside.
- In a large bowl, add the bananas and beat them until smooth with a mixer (can also use the back of a fork and mash them well). No large chunks should remain.
- To the bananas, add vegan butter, sugar, non-dairy milk, maple syrup and vanilla. Beat until blended well.
- To the same bowl add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Fold with a spatula until combined well.
- Gently fold in walnut pieces or chocolate chips if you are adding.
- Pour into greased bread pan.
- Place in oven for 45-55 minutes. When done, a toothpick inserted when come out clean.
- *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and let cool for 10-15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.