I’m always looking for ways to make healthy and delicious treats for me and my family. That’s why I love this gluten-free vegan banana bread. It’s moist, fluffy, and naturally sweetened with ripe bananas and maple syrup. It’s also dairy-free, and egg-free. It’s made with a Gluten-free Flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, vanilla, and walnuts. It’s easy to make in one bowl and bake in a loaf pan. My kids and family enjoy it as a breakfast, snack, or dessert. They can’t get enough of this gluten-free vegan banana bread.
Finally, I request you to please check my other recipes with this Vegan gluten-free banana bread. and also if you like desserts, I have posted Vegan Red velvet cupcakes and Fudgy Brownies.
Vegan gluten-free banana bread is a delicious treat that you can enjoy any time of the year. You can also add your favorite mix-ins, such as walnuts, chocolate chips, or dried fruits, to customize it to your taste.
This banana bread is perfect for breakfast, snacks, or dessert. You can slice it and eat it plain, or spread some nut butter, jam, or vegan cream cheese on top. It also goes well with a cup of coffee, tea, or plant-based milk. You can store it in an airtight container for up to 5 days, or freeze it for longer.
It is a great way to use up overripe bananas and satisfy your sweet tooth without any guilt. Try this recipe today and share it with your family and friends!
Preheat your oven to 350°F (175°C). Lightly grease your loaf pan or line it with parchment paper for easy removal.
In one mixing bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon until well combined.
In another bowl, mash the bananas with a fork until smooth. Add the melted coconut oil, maple syrup, plant-based milk, vanilla extract, and apple cider vinegar. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to ensure your bread stays fluffy.
Fold in the chopped walnuts or pecans if using, reserving some to sprinkle on top before baking.
Pour the batter into the prepared loaf pan and smooth the top with a spoon or spatula. Sprinkle the reserved nuts on top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice the bread and serve. It can be stored in an airtight container at room temperature for a few days or refrigerated for a longer shelf life.
Enjoy your delicious Vegan Gluten-Free Banana Bread! This bread is perfect for breakfast, a snack, or even dessert.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Choosing Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are soft and have lots of brown spots.
Gluten-Free Flour Blends: Gluten-free baking can be tricky because gluten-free flours behave differently than wheat flour. For best results, use a commercial gluten-free flour blend that is designed for baking and contains xanthan gum or guar gum. These ingredients help mimic the binding properties of gluten.
Measuring Flour: Be sure to spoon the flour into the measuring cup and level it off with a knife, rather than scooping directly from the bag. This prevents the flour from being packed too tightly and resulting in a dry bread.
Mixing Batter: Mix the batter until just combined. Overmixing can cause the bread to be tough once baked.
Baking Time: Oven temperatures can vary, so start checking your banana bread for doneness at around 45 minutes. Insert a toothpick or skewer into the center of the bread; it should come out clean or with a few moist crumbs when the bread is done.
Cooling: Letting the bread cool in the pan for about 10 minutes helps it to set and makes it easier to remove. However, it’s important to transfer it to a wire rack to cool completely to prevent the bottom from becoming soggy.
Storage: Vegan Gluten-Free Banana Bread can be stored at room temperature for a few days. Wrap it in plastic wrap or keep it in an airtight container to maintain freshness. For longer storage, wrap the bread well and freeze it. Thaw at room temperature or microwave briefly before serving.
Nutritional Considerations: If you're watching your sugar intake, you can reduce the maple syrup slightly, although this will affect the final taste and texture. Using unsweetened plant-based milk is also a good way to keep the sugar content down.
Customization: Feel free to add in other ingredients such as chocolate chips, blueberries, or a swirl of peanut butter to customize your banana bread. Just be mindful that adding ingredients with moisture (like berries) may slightly increase baking time.
Allergen Notes: For those with nut allergies, you can easily omit the nuts or replace them with seeds like pumpkin or sunflower seeds for added texture without the allergen concern.