Gluten-free vegan banana bread is a simple easy recipe that comes out well every time. It is gluten-free, vegan, and can be made soy free too, yet bakes up light, moist, and perfect every time.
Banana bread is perfect for breakfast or a lazy afternoon snack. It fills up the house with a wonderful smell that will get the whole family gathered in the kitchen waiting for it to be done.
Do you have a few old bananas laying around?
Then you can get a loaf in the oven in minutes. It can be made with regular flour or any all-purpose gluten-free flour mix. My homemade all-purpose gluten-free flour recipe also works great! I have tried it with most of the major brands of gluten free flour and it has come out well every time. If the mix doesn’t have xanthan gum in it already, I usually add a teaspoon to the recipe. This helps it to hold together better. It will be a thick sticky batter when it’s ready.
How do I make gluten-free vegan banana bread?
- Pre-heat the oven to 350° degrees F.
- In a mixing bowl, mash the bananas with a fork.
- Add oil and sugar and mix well.
- Put in the plant milk and vanilla and mix.
- Add the dry ingredients to the bowl and then stir until you have a thick batter.
- Spray a loaf pan with oil and pour the batter into the pan.
- Bake at 350° for 40 minutes.
What if I want vegan banana muffins instead?
These can also be poured into greased muffin tins and made into muffins by reducing the cooking time to 25 min. (Banana muffins are a great grab and go breakfast on those busy mornings).
My family prefers the bread because they like to slice it and put my homemade vegan butter on it. (You will get the recipe emailed to you when you subscribe). It keeps well for a few days, but it almost never fully cools off before my family eats a whole loaf. It is one of those recipes that you may want to double so you have some for the next day.
Want a smoothie with your gluten-free vegan banana bread? Try this delicious Strawberry Cheesecake Smoothie or this Pumpkin Pie Smoothie!
Looking for more gluten-free bread recipes? Try my gluten-free vegan beer bread or my cheesy gluten-free bread recipe!
Don’t forget to pin this gluten-free vegan banana bread recipe for later!
Vegan banana bread that comes out perfect every time with or without gluten flour. Free of dairy, eggs, and nuts.
- 3 small overripe bananas (or 2 large)
- 1/3 cup vegan margarine or refined coconut oil
- 2/3 cup brown sugar
- 3 tbsp plant-based milk of choice
- 1 tsp vanilla
- 2 cups gluten free flour (It works will all major brands)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1/2 tsp xanthan gum (optional- helps hold it together when using gluten-free flour)
- 1/8 tsp salt
Pre-heat the oven to 350° degrees F.
In a mixing bowl, mash the bananas with a fork.
Add oil and sugar and mix well.
Put in the plant milk and vanilla and mix.
Add the dry ingredients to the bowl and then stir until you have a thick batter.
Spray a loaf pan with oil and pour the batter into the pan.
Bake at 350° for 40 minutes.
- To make vegan banana bread muffins:
- Pour into oil muffin tins and cook for 25 minutes or until you can insert a toothpick and it comes out clean.
- Add xanthan gum to gluten free if it doesn't already contain it in the flour mix to help it from getting crumbly.
- Let the bread cool for about 10 minutes before cutting.
- If you use my homemade gluten-free flour mix, be sure to pack down the flour when you measure it since it gets fluffy when you sift it. This will give you an accurate measurement.
Aréema says
August 19, 2019 at 9:40 pmMine is a bit gritty. Any fix? I used King Arthur measure for measure
Monica says
August 20, 2019 at 8:59 amI haven’t personally used King Arther brand flour for this. Mine is never gritty so my guess is that it’s the flour. I use the Trader Joe’s all-purpose GF flour mix or Namaste for this bread and it comes out perfectly. Hope that helps! 🙂
Vicki says
June 13, 2019 at 10:14 amMade this recipe. The first time I baked it in my convection oven it did not come out well in the 40 minutes. It was not done.
Tried it again today cooked for 60 minutes and it was just fine. Love the flavors. Banana bread has always been my favorite and I have struggled with finding recipes that work with my current health situation.
Monica says
June 13, 2019 at 11:16 amI’m glad that it worked for you! What type of flour did you use? I think the type of gluten-free flour and the ranges in oven tempature change the bake time on this. (The size of the bananas used will also change the moisture level and may make a difference in bake time. Enjoy! 🙂
Mary says
November 27, 2018 at 9:43 amThanks for adding the muffin conversion!
Monica says
November 27, 2018 at 10:09 amYou’re welcome! Enjoy!
Lesley says
October 28, 2018 at 3:47 pmI made this today with self raising gluten free flour (with xantham gum already added) and added a healthy tablespoon of pumpkin spice. It turned out wonderfully soft and flavourful and held together perfectly. It’s been devoured already and nobody knew it was vegan or gluten free!
Beautiful recipe, thank you.
Monica says
October 28, 2018 at 4:46 pmHi Lesley, you are very welcome! I’m so happy that you liked it! Pumpkin spice sounds like a delicious addition too! 🙂
Kelsi says
October 7, 2018 at 6:33 pmWould these work if I used oat flour instead?
Monica says
October 8, 2018 at 9:12 amYes Kelsi, it will work with oat flour, but it will be a bit crumbly. It will work better with my gluten free flour blend that is a mix of oat and tapioca flour. The little bit of tapioca helps the oat flour not crumble. Hope you enjoy this recipe as much as we do! 🙂
Toni Waterman says
September 19, 2018 at 4:16 pmFabulous! My husband loved, loved, loved it! I did add some chopped walnuts and topped with cinnamon sugar before baking. Thank you for this great and easy recipe.
Monica says
September 19, 2018 at 4:35 pmHi Toni, So happy to hear this! This has been one of my tried and true recipes for years, it always seems to come out good! The walnuts and cinnamon sound like a delicious addition! 🙂
Grace says
September 15, 2018 at 11:21 amI’ve made this a few times now and it always comes out perfect! We love it with your butter on it too! Thanks so much for this recipe!
Monica says
September 15, 2018 at 11:23 amYou’re welcome Grace! So happy that you like it! 🙂