Vegan Banana Bread (GF)

The best vegan banana bread that is tender on the outside and moist on the inside! This easy vegan banana bread uses just one bowl and happens to be gluten free! 

vegan banana bread

Is there anything better than banana bread? Our favorites include chocolate chip banana bread, blueberry banana bread, and this vegan banana bread

No milk, no butter, and no eggs needed- This truly is the BEST vegan banana bread

This is the kind of banana bread recipe you need to have on hand. It’s perfect for those times when you are out of eggs, or you want to lick the bowl. It’s so easy to make and uses simple ingredients, you probably have all of them in your pantry right nowIt can also be made sugar free.

I’ve made this banana bread countless times, especially when I want something sweet and healthy for breakfast, or have some friends over for coffee.

The texture of the vegan banana bread is everything a traditional banana bread has- Moist, fluffy and soft on the inside, yet incredibly tender on the outside. Even though it is made without eggs, it rises beautifully! The taste is buttery and loaded with banana flavor, with hints of cinnamon throughout.

How to make vegan banana bread

The Ingredients

  • Bananas– Mashed, overripe bananas are best, as they will yield a sweeter loaf.
  • Vegan butter– Gives the banana bread the rich buttery texture, without the need for any oil.
  • Vanilla extract– A must for delicious baked goods! 
  • Unsweetened almond milk– Any plant-based or dairy-free milk will work- I prefer using unsweetened almond milk. 
  • Apple cider vinegar– helps the bread rise and have a fluffy interior, without using eggs.
  • Gluten-Free or All-Purpose Flour– To keep it gluten-free, you can use gluten-free flour. 
  • Granulated sweetener of choice- I’ve tried this recipe with white sugar, brown sugar, coconut palm sugar and monk fruit sweetener, a sugar free substitute. I recommend white or monk fruit sweetener (especially to keep it sugar free).
  • Baking soda– Like the apple cider vinegar, this helps the loaf rise.
  • Salt– Brings out the natural sweetness! 

The Instructions

You’ll start by combining your dry ingredients in a large mixing bowl. Then, add the wet ingredients and mix those together, until fully incorporated. Transfer your banana bread batter into a greased or parchment paper-lined loaf pan and bake for around 45 minutes, or until a skewer comes out clean from the center. I recommend allowing the banana bread to cool in the pan completely, before slicing and enjoying.

banana bread batter

banana bread batter

Can I make this vegan banana bread low carb or keto? 

While this vegan gluten free banana bread can be made sugar free, it is not low carb or keto.

You may prefer to make flourless banana bread, which is grain free and lower carb. 

Storing, Freezing and Thawing Tips

  • To store: You have two options with storing the banana bread- room temperature or the fridge. Personally, I go through an entire loaf of banana bread within 2 days, so keep it at room temperature, covered. However, if you prefer to enjoy the bread over a week, you MUST refrigerate it. Place it on a place and cover it with plastic wrap. This will keep the bread fresh for one week.
  • To freeze: This banana bread is freezer friendly and can be stored in the freezer to enjoy at a later time. Frozen vegan banana bread will keep for 6 months.
  • To thaw:  Thaw banana bread at room temperature, or in the fridge overnight. If you prefer a warm slice of banana bread, I recommend either microwaving it (from room temperature) for around 45 seconds, or in a pre-heated oven for 10 minutes (180C/350F).

best vegan banana bread

More Vegan Banana Bread Recipes

vegan gluten free banana bread

Best Vegan Banana Bread (GF)

This vegan banana bread is moist and fluffy and with a tender crumb! Naturally gluten free, this easy vegan banana bread recipe is a game changer!
5 from 13 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 50 minutes
Servings: 15 slices
Calories: 150kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add your mashed bananas, sweetener, softened butter and vanilla and whisk well, until combined and smooth. Add the rest of the ingredients and mix very well, until combined.
  • Pour the mixture into the lined loaf pan and bake for 60-70 minutes, or until a skewer comes out the center clean.
  • Allow banana bread to cool in the pan completely, before slicing up.

Notes

Vegan Banana bread is eggless, so you can remove it from the oven slightly earlier, but your banana bread will be super moist. 

Key Recipe Equipment and Ingredients

Nutrition

Serving: 1Slice | Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Sodium: 151mg | Potassium: 72mg | Fiber: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg | NET CARBS: 24g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

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    Categories:

    Bread Breakfast Gluten Free Muffins and Cakes recipe Vegan

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    Comments

    16 thoughts on “Vegan Banana Bread (GF)

    1. What should the batter/cake mix look like at the end? Mine is very dry with only one cup of coconut flour, but maybe this is correct?

    2. I followed this to a tee and it was pretty bland and dry. It also looked completely different than the picture, i did use dark coconut sugar so i assume thats why it looks different. Does coconut sugar typically alter the taste much from other sugars? what would be the best sugar option for this?

      1. Not sure why it came out dry, Avery- It’s been made by hundreds who have all said it is super moist, if anything.

        I’m unfamiliar with dark coconut sugar, but if that it is what you’ve used, I can only imagine that is why it doesn’t look the same and perhaps even dried it out.

        I recommend white or brown sugar.

    3. I followed the recipe too but came out very dense on the button half. Any suggestions on how I can improve this? Am a beginner baker.

    4. Hi I make this recipe for the banana bread I used Almond flour since I have a food intolerance with gluten, whear, grains I cant use all purpose flour or oat flour I followed all the steps and ingredients and use country crock dairyfree, veganfree, gluenfree butter I use 1/2 cup = 1 stick and 1 cup of Coconut sugar and it did not come out like the your in the picture it didnt seem like it cooked all the way through and it was real wet dark brown

      1. Hi Sherri, this recipe calls for all-purpose flour, not almond flour. You can’t replace the flour with almond flour for it, so I’m not surprised it doesn’t look like the recipe.

    5. I just made this, and it is very moist! I used a mix of unbleached all purpose flour and white whole wheat flour, as well as organic sugar and vegan butter. I would suggest maybe using an electric beater (if you have one) to blend the sugar/butter mixture, as with a whisk the butter just remains lumpy and I was not able to get a smooth mixture as the recipe states. I was surprised that it came out so well considering this. I had to bake it for 75 minutes. My loaf is much darker than in the picture, but not burnt. It tastes delicious! I would suggest to those in the comments above trying to sub a gluten free flour…maybe you are not used to baking gluten free, but there are gluten-free all purpose flour blends that work well. Since gluten is a binder, if it is missing from a recipe the bread tends to fall apart/crumble. You can also try adding xanthan gum to your own gluten-free flour (search online for amounts/ratios). I learned all of this the hard way years ago when I was experimenting with gluten-free baking! Happy vegan baking everyone!

    6. I made this recipe with the double chocolate variation and it is delicious! Reading through the reviews I’d like to put a few comments in for disappointed bakers. All purpose gluten free flour comes as a blend therefore not one single flour can be used to substitute. For instance, coconut flour highly absorbs liquid so recipes that have it usually require small amounts or greatly increase the liquid; dry batter would then make sense. Almond flour will probably give it a little bit of a grainy texture and will be quite dense. Flour blends include some form of starch (potato or tapioca) which helps it not be so heavy. Also coconut sugar, especially dark coconut sugar, definitely will darken recipes when replacing for regular sugar as well as slightly alter the taste. I agree with Courtney that gluten free baking certainly takes some learning and I have had many trial and errs before coming to these conclusions! Enjoy!

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