By alittleinsanity 57 Comments
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Ihad good intentions for that bunch of bananas on mycounter, but they’re too ripe & so mushy it makes megag at the idea of eating them. For a split secondI’mtempted to throw them away, but I hate to throw away food. Then a little bell goes off & I remember… it’s BANANA BREAD to the rescue!
This Gluten Free Vegan Banana Bread Recipe is also free of refined sugar! I am always shocked by how big the loaf rises in the oven & my family can hardly wait to get a slice.
If you’re looking for myother Banana Bread Recipe that uses Regular or Gluten Free Flour, Eggs, Flax & Honey… you can check out my Monkey Muffins Recipe over here.
The tools & ingredients I use in this recipe are:
Gluten Free Vegan Banana Bread Recipe!
★★★★★4.8 from 9 reviews
- Author: A Little Insanity – Erika
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 1 9×5 Loaf 1x
- Category: Baked Goods
- Cuisine: Gluten Free
Description
This Gluten Free Vegan Banana Bread Recipe is SO GOOD! It is even free of refined sugar. It’s moist, delicious & made with whole food ingredients.
Ingredients
Scale
DRY MIX INGREDIENTS:
- 2 1/4 Cups Erika’s Gluten Free Flour Mix
- 4 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pumpkin Pie Spice
WET MIX INGREDIENTS:
- 5 Medium Sized Ripe Bananas
- 3/4 Cup Coconut Palm Sugar (you can also use regular or brown sugar)
- 2/3 Cup Coconut Oil
- 2 Teaspoons Pure Vanilla Extract
OPTIONAL INGREDIENTS:
- 1/2 Cup Chocolate Chips
- 1/2 Cup Walnuts (chopped)
Instructions
- Preheat oven to 350 degrees.
- In Small Bowl, whisk together your Dry Mix Ingredients & Set-Aside.
- Place Ripe Bananas in the bowl of your Stand Mixer fitted with the wire whisk & whisk on Medium-High Speed until bananas are mashed completely.
- Add in your Sugar, Coconut Oil & Vanilla & mix again on Medium-High Speed for 1-2 minutes until everything is smooth and well incorporated.
- Add your Dry Mix Ingredients to the Stand Mixer & mix all ingredients together well on Medium-High Speed for approx. 1 minute. Stop to scrape the sides of the bowl if necessary.
- Mix in any Optional Ingredients on a Low-Medium setting until just incorporated.
- Spray your 9″ x 5″ Loaf Pan with non-stick spray. I use the USA 9 x 5 x 2.75 Loaf Pan & I love its consistently good results.
- Scrape all of the batter into your prepared Loaf Pan (it should fill the pan approx. 2/3 full).
- Place in your pre-heated oven & bake for 45 – 60 minutes – or until the bread reads 210-220 on your digital thermometer & the tester comes out mostly clean (banana bread is always slightly moist). Tent the top of the loaf with aluminum foil if it is browning too quickly.
- Once fully cooked, remove the loaf from the oven & immediately turn out onto a cooling rack…. DO NOT let the loaf sit in the pan.
- Let cool completely before slicing. Banana Bread should be light, moist & soft.
- Leftovers are best stored in an airtight container or ziplock bag on counter for 2-3 days or in the Refrigerator.
Notes
- The batter mixture should have good flow… If it appears too thick, add a little bit of milk alternative to loosen it up before pouring in to the pans.
- This recipe makes perfectGluten Free & Vegan Banana Bread Muffins too!
Nutrition
- Serving Size: 1 Slice
- Calories: 180
The batter starts out only filling about 2/3 of the pan… but after 10 minutes in the oven, it begins to rise above the pan… and with no eggs!
Look at that beautiful rise! Even without eggs, this Gluten Free, Vegan Banana Bread Recipe is moist & yummy!
Related
Previous Post: « Gluten Free Chocolate Cake Recipe – Vegan
Next Post: Vegan Meringue Recipe – Made with Chickpea Brine! »
Reader Interactions
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Comments
LashayThanks a lot I really needed this recipe for the summer.I can’t keep my bananas long because of knats,so thanks a lot you save my bananas.
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- bev
I tried your bread recipe for the first time today. It fell a bit during the cooling process. But I must say I love it. My
son can’t eat gluten so is excited to try this.Can I use olive oil in lieu of coconut oil in the banana bread recipe?
Thank you so much. I know you have made this family happy
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- Gloria
Erika,
First thing I’d like to say how much I enjoy your website and recipes! That being said, before I mix up a huge batch of your soft white flour bread mix, can you break it down into a single batch? I want to try it first to make sure it’s what I’m looking for. Thanks so much!!!!
GloReply
- Sue
Hi there,
I love your blog. I am so glad that I found it.
I tried your banana bread recipe.They are good fluffy and moist. My daughter loves it.
She is allergic to wheat and eggs.
Thank you.Reply
Hi Sue! It blesses my heart to hear that your daughter loves the Banana Bread… my boys do too! Allergies to Wheat & Eggs can be so hard at first – I pray the recipes here will help her enjoy food again and make it a little easier on you too! =) God Bless! ~Erika
- genevieve
I am new at this just found out my son have tto use gluten free/eggfree product and I don’t know how to go about doing things for him to eat.I will have to try your bread and see how it turn out send me more receipe.
Hi Genevieve! I know the transition is hard, but once you get the hang of the new diet, it will get easier. =) My family makes this bread weekly and it is well loved by all eaters (gluten free & otherwise). There are many other recipes on my website that you can use safely for your sons diet – I hope you’ll find them helpful. God Bless! ~Erika
- Reagan
Hi, I am gluten free and dairy free by allergy and vegetarian by choice. I was just wondering if this recipe will still work if I use another brand of gf baking flour? Thanks for sharing this recipe I cannot wait to try it!
Reply
Hi Reagan, I haven’t tried it, but I do think that another brand of gf flour should work fine. =) God Bless! ~Erika
- Cindy
Love! Substituted maple syrup for the sugar and cinnamon and fresh nutmeg for spices. Made muffins. Best banana bread ever! Very moist and better the next day
Reply
Thanks Cindy, So glad to know the maple syrup worked well! And I love this recipe as muffins… the perfect size! =) God Bless! ~Erika
- Katherine
The coconut oil remained very lumpy in the batter and no amount of mixing got the lumps out! Was I supposed to melt it? It was at room temperature when added.
Reply
Hi Katherine! Yes, the coconut oil & all ingredients should be used at room temp. If the coconut oil isn’t melted or if your other ingredients are cold, you can end up with lumps… I’ve had this happen too, although it still turns out edible. God Bless! ~Erika
- Diane
OMG…..soooo goood!
I made it with a gluten free flour from the store and I have added 1 teaspoon of guar gum. I have used pecans that I have toasted instead of walnuts.
I had doubt….because gluten free cooking is new for me but…the best banana bread I have ever eat!
Try it! Hurry up!
Reply
Hi Diane! So glad you enjoyed it… the toasted pecans sound wonderful!! =) God Bless! ~Erika
- Julie
I just made this ! I must say it is by far the BEST banana bread recipe I have tried and the bonus is the gluten free part. I will definitely make this the banana bread recipe for my family!
Reply
Hi Julie… So glad you enjoyed the recipe! Thanks for the comment! =) God Bless! ~Erika
- Kel
Hi there! I’m veeeery new to GF baking. I tried the banana bread recipe and the taste is good but it is gummy in the center. Can you tell me what I did wrong? I’m sure that’s a novice question. ?
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- Hailey
Your bread may have been under cooked
- Jenn
This is definitely yummy! I love all the recipes on your site so far! One problem I’m having though– the banana bread still had a raw spot in the very middle and it was cooked for 60+ minutes. I just kept cooking and cooking and cooking. After slicing it and getting to the raw part, I wrapped it in fool to cook some more, and it still ended up being a little raw. Maybe since I didn’t melt the coconut oil before adding to the mixture? I’ll have to try that next time. Thank you for all your recipes.
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- Julie Clifford
Holy smokes, you have such a gift! These are so lovely, we have no words to express it…yum! I made into muffins and baked perfectly in 22 mins at 350 degrees convection bake. You have made the transition to gluten free a breeze with your homemade goodness. I am also on my second loaf of your easy to make gluten free bread.
Reply
Thank you for the very sweet comment Julie! I’m humbled to know that the recipes have been a help to you… and what a great idea to make muffins! =) God Bless! ~Erika
- Bridget Flynn
This. Bread. Is. BANGIN.
By far the best banana bread recipe I’ve ever made or tasted. I sub 1 cup of pumpkin pie filling for 1 banana and add a ton of chocolate chips.
As someone who loves good food, enjoys cooking and baking, and is eating gluten free and dairy free, I am very grateful to Erika and all of her efforts in helping others with this website. May the cooking fairies continue to bless you and your ventures! :)
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- Arlene Haylock
HI, My name’s Arlene and I am ecstatic to see that someone else has found uses for over ripe bananas. It pains me to see people just toss them in the disposal. As I am reading your recipes I have a banana bread in my oven and the house smells awesome! I notice that we use pretty much the same ingredients in our recipe. However, I do like to get a little more creative at times which is totally doable with banana bread pretty much anything goes. I am a health nut and the things I opt to put into my bread guarantees that I can grab a slice on my way out the door on my way to my morning hike and feel pretty amazing. Keep posting your wonderful recipes for everyone to enjoy.
Reply
I just made this.
Nummy!
It was a little denser than I’m used to but still really good.
I used store bought gluten free flour and room temp coconut oil. It did take about 65 minutes to bake but that could have been the glass baking pan.
The only complaint I have is the batter was too thick once I started beating it so it was really difficult to incorporate the flour at the bottom of the bowl and the walnuts since I had to use a regular mixer.Reply
- Deserai
I found your site after I found out I was severely wheat and gluten allergic. Husband is not as severe as me but we love the gluten free recipes from your site. Thank you so much. I wanted to try this recipe but with Pumpkin instead, since we already tried it as is and loved it. Again Thank you for the awesome tasting recipes.
Reply
Hi Deserai! Thanks so much for your sweet comment. I am so happy to hear that the recipes have been enjoyed by your family! =) Enjoy & God Bless! ~Erika
- Melissa
I just made this banana bread and it is delicious!!! I also had to bake mine for about 65 minutes. If I wanted to make muffins does the baking time change?
Reply
Hi Melissa! Yes, the time to make muffins is approximately 30 – 45 minutes. Every oven is different, but when I make them it takes about 35-40 minutes. Hope that helps. =) God bless! ~Erika
I made this a while back and loved it! I don’t think it lasted 24 hours! 2/3 of the household is not gluten free but I don’t think I”ll ever make another banana bread again if it isn’t this recipe!
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- Julia
Have you tried a pumpkin bread recipe? I’m thinking about substituting pumpkin in place of the bananas and maybe adding a bit more pumpkin pie spices. Just curious if you have tried that yet.
I do love your flour recipe, I have substituted it in my regular recipes with such success! No one knows they are eating gluten free :)
Thank you for sharing. God BlessReply
Hi Julia, Yes, others have tried substituting some of the bananas for pumpkin & had great success. I usually keep 2-3 bananas and sub out the rest for pumpkin… let me know how it goes! =) God Bless! ~Erika
- Amanda
Thanks Erika for this. It was a success! For someone who doesn’t bake, I was thrilled to be able to make a treat for my toddler who has eczema. So this gluten & dairy free recipe is exactly what I need!
I did not use the pumpkin spice though as we don’t have it here. Regardless, it tasted yummy GF standard!Reply
Thanks Amanda! I’m so glad you found something that your toddler can eat & enjoys – I know how hard that can be with allergies. =) Enjoy & God Bless! ~Erika
- Jessica
Hi Erika! This recipe is amazing! Since it’s only me who eats gluten-free in my family I was wondering if you know if this bread will freeze well. It would be great if I could save it from going bad before I can eat it all!
★★★★★
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- A. Baker
Made these to get rid of some bananas in the freezer. I am gluten and dairy intolerant – my husband is neither and devoured almost the entire loaf! It’s such a good feeling to indulge in something sweet knowing that you’re not about to regret your decision :) Thank you!
★★★★★
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- Lora
Erika, thanks so much for sharing all your recipes! I wanted to know if your bread recipes, including this banana bread recipe, can be used in a bread machine. Thanks!
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- Jackie
Oh my goodness! THis is the best gf banana bread recipe I have tried. It came out perfectly as muffins and tasted just like how I remember regular banana bread to be. Thank you!
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Thanks Jackie, I’m so glad you enjoyed them! =) God bless! ~Erika
- T T
Such a great recipe! The best BB I have ever made and my bf approved. I tweaked it by using 1/4 cup of spelt flour and reduced the amount of all purpose GF flour, cinnamon instead of pumpkin spice and added one flax egg replacer. Also used four bananas and reduced sugar to half a cup. Still tasted amazing. Thank u.
★★★★★
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Thanks for the sweet comment… So glad it turned out well & that everyone approved! =) God Bless! ~Erika
- Mikayla
Hey Erica, I have egg replacer in the cupboard, could I use that instead of the baking Sodas and powder?
Reply
Hi Mikayla, I haven’t tried egg replacer instead of those two ingredients before, but I’m thinking you can try subbing for 2 Tablespoons of egg replacer. If you try, please let me know how it turns out! =) Enjoy & God Bless! ~Erika
- Karen
OMyTasty! This bread is perfect..PERFECT. I used one cup banana flower and the rest cassava. Boy oh boy.
★★★★★
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- Kelly Simon
I made mini-muffins to bring to an event and they were wonderful. 15 mins at 350. FYI – I’m gluten free by necessity but not vegan, so I added an egg (because I like that taste and I didn’t have flax) and subbed regular sugar (1:1) and butter (1 stick unsalted, softened) for the coconut products because I can’t eat coconut. I didn’t have flax so I left it out. Nutritionally, I’m sure your recipe is better. But I just wanted to mention the subs just in case others didn’t have flax or/and couldn’t do coconut also. :)
★★★★★
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- Tyra
Thank you Kelly, Just what I was looking for:)
★★★★★
- Felicia Lacey
My daughter is allergic to wheat, barley, eggs, dairy, soy and peanuts.
Your recipe is my go to recipe for banana bread and muffins. My husband, who rarely tries my gluten free vegan concoctions, prefers these to regular banana muffins.
They are so light, moist and delicious.
We use our store brand gluten free flour, and so far, every brand I have tried has worked.
Thank you so much for this recipe, and I will continue sending anyone who asks to your recipe pages :)Reply
- Nadia Goosby
Hey, I was wondering if I can use Stevia or honey as a substitute for coconut palm sugar? As well as coconut flour instead of gluten free flour?
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- Cait
Hi I’m not the blog author obviously but in my experience, coconut flour is VERY absorbent and will mess up the texture of the finished product. try using it in conjunction with almond flour– probably 1.5 c almond meal with 3/4c on coconut flour would do it– and don’t forget the xanthan gum. it’s tough to approx the measurement since it’s included pre-mixed in GF flour blends (like the one in this recipe). I used about 1/2tsp and it worked great. As for the sweeteners, sugar is important in baking to help give things the right texture and browning. if you use stevia i have no idea how the texture will be but it’ll probably taste good. honey will add a lot of extra moisture so you’d have to account for that somehow. idk if honey will brown like sugar either. good luck :)
- Cait
WOW!! I’ve been vegan for 8 years and GF for 6 years and I’ve never had such a great recipe for banana bread. This is truly wonderful. I was a little concerned that all that baking powder would give the finished bread a “taste” BUT IT TOTALLY DIDN’T! it came out with a lovely, very light “crisp” on top. I didn’t have anything on hand to mix in, but it would be absolutely mind-bending with walnuts in it. (It’s already pretty mind-bending as it is, tbh). AWESOME RECIPE! THANK YOU!!
★★★★★
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- Kristi
So yummy!!!! We up it on the spice a bit and half it into two bread loaf pans. We also like it as soon as it’s cool enough to eat. That way it’s crispy on the outside and nice and moist on the inside. It’s still really good the next day or after it cools, but it does get very most all the way through. So yummy!
★★★★★
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- Isabelle
Is it really 4 teaspoon of baking powder? Tasting the batter before putting it in the oven was very strong in baking powder, I am concerned that there might be a typo in the ingredient list. Thanks for confirming.
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- Barb
I have been baking for almost 50 years. The first time I made this recipe, great!. The second time, inedible glue, no matter how long I baked it. I finally decided to try again. 1/2 way through, I realized a problem. This recipe needs to be edited with respect to coconut oil. If your oil is a solid at room temperature, then the sugar and oil should be beaten together first, followed with addition of the vanilla, then, lastly, the mashed bananas. This would make for a batter with the fat more evenly distributed and a product that is more likely to lighter and fluffier.
If you follow the wet portion of recipe as provided, you’ll end up with liquefied banana with floating chunks of coconut oil that are now near impossible to break down (an extra 25 minutes of work).★★★
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- Tanya
Delicious! I whipped up the recipe quickly just after I popped a loaf of your Vegan GF sandwich bread in the oven to bake. Then I put these in muffin papers and they baked in about 30 minutes (during the second half of the other bread’s bake time.)
My recommendation since I have some family members who are (nut free and other’s that aren’t). I used sunflower oil and I topped some of the muffins with lightly crushed pecans that I had stirred in some maple syrup and pumpkin pie spice which was both tasty and pretty.
Next time I may try to sub the coconut sugar fro maple syrup as some others above said worked.Reply
- myles
We’ve made this bread three times in one week. The only thing stopping us from eating it every day is waiting for the bananas to brown.
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- Myles
How many servings are in one loaf? I thought 12 but now I can’t find that info.
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