Vegan Gluten Free Banana Bread
This vegan gluten-free banana bread is moist, soft, and naturally sweet, made with ripe bananas and simple plant-based ingredients. Refined sugar-free and easy to prepare, it has a tender texture that holds together beautifully without gluten or eggs.
Equipment
Ingredients
- 3 Riped Bananas
- 1/2 cup Soy Milk ( any other vegan milk will work)
- 2 tbsp Coconut Sugar
- 1 1/4 cups Brown Rice Flour
- 1/4 cup Almond Flour
- 1 tbsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Fine Sea Salt
Instructions
- Preheat the oven to 300°F / 150°C and line a loaf pan with parchment paper.
- Peel the ripe bananas and mash them in a large bowl with a fork until smooth and creamy.
- Add the soy milk and vanilla to the mashed bananas, then mix until well combined.
- In a separate bowl, mix the rice flour, almond flour, coconut sugar, baking powder, and a pinch of salt.
- Pour the wet mixture into the dry ingredients and mix until fully combined. The batter should be soft and thick, but still spoonable.
- Pour the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 40–50 minutes, or until the banana bread is set and a toothpick inserted in the center comes out mostly clean.
- Let the banana bread cool in the pan for about 10–15 minutes, then transfer it to a cooling rack. Allow it to cool completely before slicing, so the texture can set properly.
If you want to add something to the batter, this is the right moment. You can fold in chocolate chips, chopped nuts, or seeds before transferring the batter to the loaf pan.
If desired, place a banana sliced lengthwise on top, or fold chocolate chips into the batter before baking.
If you don’t have a cooling rack, don’t worry. Let the banana bread cool in the pan for 10–15 minutes, then carefully transfer it to a plate or wooden board and allow it to cool completely before slicing.
if you would like to add a topping, check our Chocolate Sauce Recipe in the section above.
Notes
Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact ingredients, quantities, and optional additions used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan gluten-free banana bread, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card. Storage Note:
Store the vegan gluten-free banana bread in an airtight container at room temperature for up to 2–3 days. For longer storage, keep it in the refrigerator for up to 4–5 days, making sure it is well covered to prevent it from drying out. You can also freeze it in slices for up to 3 months; place parchment paper between each slice so they do not stick together.
The nutritional information is an estimate and may vary depending on the exact ingredients, quantities, and optional additions used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan gluten-free banana bread, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card. Storage Note:
Store the vegan gluten-free banana bread in an airtight container at room temperature for up to 2–3 days. For longer storage, keep it in the refrigerator for up to 4–5 days, making sure it is well covered to prevent it from drying out. You can also freeze it in slices for up to 3 months; place parchment paper between each slice so they do not stick together.
Nutrition
Serving: 80gCalories: 167kcalCarbohydrates: 34gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 248mgPotassium: 252mgFiber: 3gSugar: 8gVitamin A: 87IUVitamin C: 5mgCalcium: 124mgIron: 1mg