Vegan Gluten Free Banana Bread
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My vegan gluten free banana bread recipe yields the most sweet, moist, and fluffy loaf! It’s made in one bowl, uses simple ingredients, and tastes like ANY good banana bread out there.
Sometimes I’m craving banana bread, but I’ve just run out of flour or eggs. Other times, I need an allergy-friendly recipe to share with friends or my sister (who has celiac disease). Either way, it’s good to have a few secret recipes in my arsenal.
My vegan AND gluten-free banana bread recipe is just as light, fluffy, and sweet as classic banana bread, just made with diet-friendly ingredients. It also comes in a clutch whenever I have to bring something to a gathering or coffee date, and there are a few dietary restrictions within the mix.
Table of Contents
Why I love this recipe
- Made in one bowl. So clean-up can be kept to a minimum.
- The perfect texture. Golden and firm on the outside, yet tender and soft on the inside, this banana bread recipe ticks all the boxes. Trust me, no one will know it’s GF and vegan.
- No quirky ingredients. No flax eggs or complicated egg replacements are needed. If you bake often, I’m willing to bet you have everything you’ll need already!
Ingredients needed
- Bananas. Mashed, overripe bananas are best, as they will yield a sweeter loaf.
- Vegan butter. Gives the banana bread a rich, buttery texture without needing oil. I’ve tested a bunch of vegan butter, and the Miyokos brand is my favorite (I found it at Whole Foods and Target). It bakes and tastes like real butter.
- Vanilla extract. A must for delicious baked goods!
- Milk. I prefer unsweetened almond milk, but soy milk or any dairy-free milk will work.
- Apple cider vinegar. Helps the bread rise without eggs.
- Gluten-free all-purpose flour. Don’t bother buying fancy gluten-free flour blends. Look for a short ingredient list that includes xanthan gum (or add ½ teaspoon to it).
- Sugar. I’ve tried this recipe with white sugar, brown sugar, coconut palm sugar, and sugar-free sweeteners, and they all turned out great, so use whichever you prefer.
- Baking soda. Helps the bread rise.
- Salt. Brings out the natural sweetness.
How to make vegan gluten free banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a loaf pan with parchment paper.
Step 2- Combine ingredients. In a large mixing bowl, combine the mashed bananas, sugar, butter, and vanilla. Once smooth, add the rest of the ingredients and stir to combine.
Step 3- Bake. Pour the batter into the loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Step 4- Cool. Allow bread to cool in the pan completely before slicing.
What if I’m all out of ripe bananas?
If you only have unripe bananas, I have a hack that’ll soften them up in no time! Simply preheat the oven to 300F and place the unripe bananas (still in their peels) on a baking sheet lined with parchment paper. Bake for 15-20 minutes and peel once they’ve cooled.
Arman’s recipe tips
- Make it oil-free. Swap the melted vegan butter for applesauce, or if not strictly vegan, use regular butter.
- Avoid over-baking. The banana bread will continue to cook as it cools. As soon as a toothpick comes out clean, the bread is ready!
- Let the bread cool completely. If you try to slice it before it’s fully cooled, you’ll notice the bread is gummy and won’t hold its shape well.
- Add mix-ins. Elevate the texture and flavor of the banana bread by folding in chocolate chips, chopped pecans, nut butter, or a heavy dash of cinnamon.
Storage instructions
To store: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. If you want to keep it fresher longer, keep it in the fridge for up to 2 weeks.
To freeze: Wrap the leftover slices in plastic wrap, place them in a freezer-safe container, and freeze for up to 6 months. Let the bread thaw overnight in the fridge.
Frequently asked questions
I haven’t tested this recipe with other types of flour, so I can’t vouch for their quality. If you want to use other types of flour, try my almond flour banana bread or oat flour banana bread instead!
More banana bread recipes to try
- Blueberry banana bread
- Flourless banana bread
- Protein banana bread
- Want more vegan and gluten-free desserts? Try my vegan gluten free cupcakes, vegan blondies, and vegan cookie dough next.
Vegan Gluten Free Banana Bread
Ingredients
- 1 1/2 cups bananas mashed, approximately 4
- 1/2 cup vegan butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk any dairy free milk will work
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups gluten free flour Gluten free all purpose flour with xanthan gum added in
Instructions
- Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper and set aside.
- In a large mixing bowl, add the mashed bananas, sugar, softened butter, and vanilla, and whisk until combined and smooth. Add the milk, apple cider vinegar, salt, gluten free flour, and baking soda, and mix until combined.
- Pour the mixture into the lined loaf pan and bake for 55-60 minutes or until a skewer comes out the center clean.
- Allow banana bread to cool in the pan completely, before slicing up.
Can i use date sugar?
Hi there! I haven’t personally in this bread, but I have baked with it- it’s denser than coconut sugar. It will work, but check the doneness of the loaf, as it does make the bread heavier and more moist in the middle, so it may take an extra 5-10 minutes to bake. I’d tent the loaf with foil around the 20 minute mark.
Love love love this recipe, thank you! It comes out moist, flavorful, and you don’t feel gross after eating it.
Thanks so much, K W! I appreciate you taking the time to leave a lovely comment. I really worked hard on this bread to make sure it tasted like any good banana bread (which some gluten-free/vegan breads miss!).
He doesn’t say which size loaf pan to use.
Hi Angie- the recipe card says a 9 x 4-inch loaf pan. 🙂
If I replace the sugar with Allulose, how much would I use?
I’d use the same amount, Nana 🙂 Allulose is most similar to white sugar, so unlike other sweeteners which aren’t always cup-for-cup, I find allulose to be the one that very much is. Let me know how you go!
BEST egg free & gluten free recipe! I have been cooking / baking for my family for 13 years (allergy to gluten and eggs) & this recipe was the best I’ve tried! Thank you!!
Aw, Katy- that means so much! I’m so glad this recipe is your favorite. Thank you for taking the time to leave a lovely comment and star rating!
Love your recipes! What gf ap flour brand do you recommend? I have bobs 1:1 but I also have king author’s. Thank you! 😊
I think you forgot to put baking soda in the directions idk I js might be blind
Shah- you are correct, I’m so sorry- I’ll fix it now. You add it with the flour 🙂
Mine ended up gooey and dense inside. I kept baking and checking, baking and checking.. anything I did wrong?
Hi TW- what brand gluten-free flour did you use? I’ll do some troubleshooting for you, as that is what I’m suspecting is the reason why it’s still gooey and dense inside.
My daughters were skeptical, as there were no chocolate chips in it. Well, it disappeared even faster than usual. I would not change a thing. I did have to bake it 20 minutes longer. Delicious! Thank you!
That’s so nice to hear Sarah! Glad that your family enjoyed this one.
So good!!
Thanks Lauren! Glad you liked this one.
Absolutely delicious, I wish I could add a picture. I added cinnamon and Cardamon.
Wonderful idea! I’m sure it was stunning.
Can I substitute canola oil for the vegan butter?
Yes you can Ann! 🙂
Hi Arman. My daughter is vegan and gluten free, so I was thrilled to find a recipe with so many positive reviews. I have made this twice and, unfortunately, it doesn’t seem to cook through even though I baked it for much longer than the recipe says. Other than the baking time, I followed the recipe exactly. I am an experienced baker and am very careful when measuring and mixing and not opening the oven too soon. Any thoughts on what I could do differently so this doesn’t happen again. My daughter loves it even though it’s mushy, but I’d really like to make it right.
Hi Christine- I’m sorry to hear that. It sounds like it is the brand of gluten-free flour used which is causing it to not be cooked through. Can you let me know what you used and I can troubleshoot for you?
I’ve been experimenting with gf flours for over 20 years, and my two go-to’s are Bob’s Red Mill and King Arthur Gluten Free fLour. These two bake consistently for me every time.
Hi! Can I use a 9×5 pan or 8.5×4.5 pan instead?
Yes you can, Jessica. I’d keep an eye on the baking time, checking closer to the 40 minute mark 🙂
Best vegan banana bread recipe ever!
Hello, the taste is absolutely delicious. However, every time I make this, it comes out with that gluten-free gooey dough. How can I prevent that from happening?
Hi Brianna- thanks for letting me know. What gluten-free flour brand are you using? I’d love to troubleshoot for you.
Feeling very sad. Your step by step instructions don’t include adding the raising agent so I didn’t do it (didn’t notice until I saw how my loaf wasn’t rising). What a waste of time and ingredients 😫😩😫😫😩😫😩
Hi Ellie- Are you referring to this recipe? It does show baking soda as a raising agent, both in the ingredient list and the instructions?
Oops! You left the baking soda out of the instructions.😉
I made this bread using dairy butter & milk as I only needed to omit the egg & gluten due to allergies. It was moist & delicious!
Thank you Arman for so many wonderful recipes that are safe & yummy for me to enjoy! 😋
Hi Kelly- that’s odd, several readers have mentioned that, but it could be a temporary glitch as its listed there 🙂
What size loaf pan are you using?
Hi Jill! 9 x 4-inch loaf pan 🙂
Could you use oil instead of softened butter?
Hi Katie- you can. I’d recommend using refined coconut oil, as it is the most similar to butter (and both solid at room temperature).
God send! Fail proof. My fussy little DF GF EF girls love this recipe. I mix in a small amount of DF choc-chips & sprinkle a little cinnamon/brown sugar mix over the top for extra appeal. THANK YOU!!
You are so welcome, Haley. I’m so glad your little ones enjoyed it (I believe they are the BEST critics for any recipe because they are honest!!).
Love those two additions, especially the topping. Thanks for taking the time to leave a lovely review and rating 🙂
I’ve tried this recipe twice and it comes out way to wet. I like it more stable. I left in in the pan until cool, but next time I might take it out so it can breathe after it’s cooled off. It could be the 1 to 1 flour that’s making it gummy. Or the bananas measurements. Not sure if the measurements for it automatically converted to metric. But they seem off. 1 1/2 cups is a lot more than the metric amount. Which one is right? I’d prefer the metric. But I don’t think it works well in this situation. Not sure if I try again at this point, but I might try less sugar too.
Hi Emily 🙂 When developing this recipe, to provide the metric measurements, we weighed them out for accuracy. Of course, bananas can be s tiny bit over or under, and I made sure there was room for error for that.
It sounds like its the brand of flour that caused it to be a little wet- if you let me know the brand you used, I can troubleshoot for you 🙂
The taste and texture are perfect. And to my surprise, and delight, it raised as high as a typical banana bread. I added 1/4 c dairy-free chocolate chips and half cup chopped walnuts. Thank you for this yummy recipe!
Finally a gluten free banana bread that is moist ! No dairy and no eggs too yay my tummy is so happy!! I added a tad bit of cinnamon in it and vegan Choc chip ! So darn delicious!!! Thank you so much !!!
How’s everyone store their banana bread to avoid it to dry out or get moldy too fast? I’m always in the constant battle of put it in a Tupperware or leave it in the baking pan with a tea towel on top, please someone solve this mystery for me haha!
This truly is the best vegan/gf banana bread I tried, and I tried many…. I can’t have egg and that makes baking sometimes tricky. Absolutely love the simplicity of the ingredients and how quick and easy it comes together. Been sharing the bread with family and friends and no one commented on any funny taste or what ever, everyone loved it and they didn’t even know it was gf/df and egg free.
100% my go to recipe now! Thank you!!!
Aw, Ute- this is such a lovely and warming comment, I appreciate you taking the time to leave it here.
I’m glad you find this bread simple and easy- when developing this recipe, it was super important for me to make it as easy as possible (In culinary school, we did a module on gluten free breads and baking, and I remember being shocked at the laundry list of ingredients expected to make one loaf!).
Thanks for sharing it with others, too, I appreciate it.
This is the BEST, by far, gluten free/vegan recipe for banana bread! Great flavor, moist, easy to make. I’ve tried several different recipes and this one is super yummy. Came out great. Kudos, and thank you for sharing!
Thanks for your lovely comment, Natalie. I’m so glad you enjoy this bread and found it easy to make 🙂
Hi. Can you add zucchini to this recipe? Thanks!
Hi Brandy! I don’t see why not. I recommend not going over half a cup of shredded zucchini, and ensure you squeeze out all the moisture first. I can’t wait to hear how it goes!
Will normal lactose free milk also work for this recipe? I don’t tolerate any others 🙂
Yes, absolutely- any milk is fine 🙂
This is the best banana bread I have ever made for my son who has soooo many food allergies. Thank you so much for sharing. I recently got some fresh strawberries and was wondering if there was any way to add strawberries to this recipes as well. What would I need to adjust?
Thanks for the lovely review and comment, Heather. I’m so glad you enjoyed this banana bread, and your son enjoyed it too 🙂
Yes, adding fresh strawberries should be fine. I recommend folding through a small amount 1/4 cup and then topping them with the remainder of them (no more than 1/2 cup total). This ensures they don’t add excess moisture to the batter which could result in a wet loaf.
can i use maply syrup instead of monk fruit. and if yes, how much maple syrup do you recommend.
thanks, plumeria
Hi Plumeria- I’d keep this bread using a granulated sweetener, as the maple syrup will affect the moisture of the bread, especially when working with a gluten-free flour. White sugar, brown sugar, and coconut sugar all work, if that’s an option for you.
Wow! I’m allergic to gluten and dairy, but also have friends who are allergic to eggs. I’ve made banana bread before but always with eggs!
This superseded my expectations! It’s wonderful!
My son who has no allergies loves it as well!
Thanks so much for the lovely review, Melissa. I’m so glad you enjoyed this bread and it exceeded your expectations. I was really strict when developing this recipe, because my #1 rule was that it had to look and taste like any good banana bread out there 🙂
Glad your son enjoyed it too.
I love this recipe!! Hands down the best gluten free vegan banana bread recipe I’ve tried. Delicious and such a simple recipe! I added some chopped walnuts as well, they made a great addition!
Love the addition of walnuts 🙂 Thank you for making this recipe and taking the time to leave a lovely review and rating. I really appreciate it.
Amazing recipe! Thank you so much! The bread is delicious and moist! However it doesn’t rise so much for me.. should it be only 225 gr of mashed bananas for one portion? Because the recipe says approximately 4 bananas which is around 400 gr. Could it be that the bread didn’t rise enough because I had more grams of bananas? It was still delicious but flat.. should I increase the baking soda next time? what would you recommend? Also, can I bake it using the fan ? Should the temperature be different in that case? Thank you in advance for the advice!
Hi Eva- If you open the oven door too much throughout the baking process, it can deflate. Everything else, I haven’t tried so feel free to experiment and see
I had really high hopes for this recipe. I followed the recipe except substituted unsweetened applesauce for butter. I used AP flour. It rose much more and browned darker on top than the picture. It only took 50 minutes to bake. It was dense and very chewy. I also found it overly sweet using 1 cup of white sugar. I would be willing to try again if I knew what I could have done wrong.
Hi Cate- I’m not surprised it didn’t turn out correctly when using regular flour. I developed this recipe specifically using gluten-free flour, which has a different baking structure. Because of this, the amount of butter, sugar, etc, all contribute to a successful loaf. I’d suggest sticking with the original recipe or making one of my other banana breads which call for regular flour 🙂
My kids and friends ask me to make this all the time. Friends don’t even know it’s Gluten and Dairy free!!
Love this so much!!
This was the best vegan banana bread recipe I’ve ever made.
Excellent recipe!!!
Thanks so much, Angela- I’m so glad you enjoyed this banana bread 🙂
The BEST vegan banana bread recipe I’ve ever made.
Made this and love it! Was wondering what adjustments might need to be made to make it into muffins.
Hi Betsy- No ingredient changes, but just distribute the batter amongst a 12-count muffin tin (they will make about 10 muffins- that’s how many I got when tested it as muffins). Bake for 19 minutes and check every minute after that until a toothpick comes out mostly clean. Unlike other muffins, these may take a little longer (because of the GF flour). Let me know how you go!
I just made this and it’s amazing thank you so much for sharing . I have a question can you use same recipe and take out bananas and make zucchini bread instead ?
Hi Rachel! I’d suggest making either my healthy zucchini bread or almond flour zucchini bread instead. Those have specifically been tested for this. Replacing this recipe’s bananas with zucchini won’t work.
I’ve made this recipe a few times and it never fails to delight. It’s simple to make; I do it differently each time by adding currants, dates, flax meal and /or hulled hemp seed to boost nutrition and taste.
I recommend it very highly – no chance of it disappointing!
The best vegan gf banana bread.
Perfect! I used a few more bananas
Love that, Nathan. Adding extra bananas is great and doesn’t affect the texture much- just a slightly longer baking time.
Thanks for taking the time to leave a lovely review and rating.
Yummy yummy and yummy
Thanks Laural!
Fabulous recipe thank you. I used doves gluten free flour (UK). The only bits I changed were that I reduced the sugar by half to 100g and added vegan chocolate (100g) that I chopped into small chunks. It tasted great, I’ll use this recipe again.
Hi Sab, thanks so much for the feedback and so glad you found this recipe easy to customize!
The absolute best banana bread!!
Thanks so much, Laura. I’m so glad you enjoy this recipe 🙂
Hi!! I have a random craving for banana bread-and I have everything but the baking soda… do you think it would still turn out OK?
Hi Winter- I wouldn’t recommend it, unless you have baking powder on hand? You can use 3 times the baking soda and it will replicate the bread quite similarly.
Forgot to rate.
The BEST banana bread recipe! I initially made it for my son and added blueberries. It’s better than the non-vegan banana bread I’ve been making for years. I’ve now made with raspberries and with chocolate chips and amazing every time. Thank you!
This is the best vegan and gluten free banana bread that I’ve tried and I’ve tried a few that have been fails. Thank you for sharing this!
The first time I made this recipe, it came out great. This time I added chocolate chips and some walnuts, and the whole thing is like soup and i’ve baked it over almost two hours!
What on earth did I do wrong??
Hi Laurie- wow, that’s quite the change. I don’t think the nuts are the issue, but perhaps it was the brand of chocolate chips? I’ve often baked this bread with add-ins (ironically, the same two you used) and I never had this issue. If you let me know the chocolate chip brand I can troubleshoot for you.
It is very moist, even stays moist if you over bake it, as I did. Keeping this reciepe.
Can I make muffins with this recipe and if so, how long should they bake for.
Yes 12-15 minutes or as needed.
Thank you!
Great recipe! Best egg free banana bread I’ve ever tried!
Thank you, Jennifer!
Wow! I just made this and I’m eating it right now 100/10, definitely keeping recipes 😋
I make this recipe regularly. I use gluten free baking flour and vegan butter. It’s perfect! Everyone loves this recipe. It is hard to not eat the entire loaf in one sitting!
I will be making this today, vegan and gluten-free. For those of you that had a dense loaf and used gluten-free flour, you must weigh the flour, not eyeball the amount in a measuring cup. It is very different than using regular flour, it is sort of like a science experiment. The recipe looks amazing and I will be adding vegan chocolate chips and some cinnamon sugar streusel to it. I am sure it will be yummy!
I just baked the banana bread it came out perfect, really good, you can not tell is gluten free and vegan!!only thing I add was a couple of grated carrots 👌🏻Thank you for the recipe, I’d try a few before no one was good enough.
Do you have any suggestions for substitutes for Vegan butter or if you have any idea what butter doesn’t have peas in it? Making this for my friends Bday and she is allergic to peas!
Hi Hailey- unfortunately most of the vegan butters have a disclaimer that says even if they don’t use peas/pea protein, it’s often made in facilities which do. I’d suggest using refined coconut oil which is an equal swap for that butter.
Ha ha it’s funny to read all this comments of people complaining about the results but they completely changed the recipe 🤷🏻♀️If you have your own version why to bother in looking for recipes, anyway I just have to let it out,
I’ll try your banana bread for my daughter that is vegan, thank you!
This was super yummy! I used applesauce instead of the vegan butter and it came out wonderfully.
Absolutely delicious and flop proof! I make it weekly as a tea-time treat.
Thank you!
Very excited to try this! Can I bake it with olive oil instead?
Heather you say you followed Lisas subs. Did she/you use half the sugar? I could quite understand what she said
I followed Lisa’s substitutions and can honestly say this is the BEST gf/df banana bread recipe! Even my doubting husband loves it! Thank you for the recipe!!
We made this recipe the other week and absolutely LOVED it. This is the best banana bread I have ever tried – moist, flavorsome, a bit crispy on the edges. Thank you Arman, you have blessed us with something incredible here. Keep up the good work.
Thank you so much for your kind words, Katherine! I’m glad you enjoyed the texture 🙂
I appreciate your readership and for trusting my recipes 🙂
This recipe is just the best. So delicious,spongey and moist. You would never guess it was vegan or gluten free. I like to add a quarter of a tsp of cardamon powder and a quarter of a tsp of cinnamon powder. Everyone who has tasted it asks me for the recipe
This is my new go to recipe. Love it and never fails. I use regular butter and wholemeal flour. Will try and cut back on the sugar next time.
Thanks so much, Jared. This is a very forgiving recipe in terms of the sweetness, so definitely cut back a little if you find it too sweet.
I appreciate you taking the time to leave a comment and rating.
I used gluten free flour and added a swirl of almond butter before putting it in the oven. This bread is super moist and delicious!
What a fabulous addition, Victoria. A swirl of almond butter would add a lovely richness without being overpowering. Thanks for taking the time to leave a lovely comment.
Mine came out super gummy in texture. I followed the recipie exactly using ghee as my vegan butter and made no substitutions. As someone who is new to gluten free and vegan baking does anyone know what I might have done wrong?
Hi Amanda- no worries, let’s troubleshoot. Would you mind sharing with me what gluten-free flour blend you used? We can go from there 🙂
Hey, can I use water in place of milk? What’s a substitute for vegan butter? I really want to try out this recipe.
Hi Terry- i’d suggest sticking with milk for the best texture. The best substitute for vegan butter is refined coconut oil.
Best banana bread ever!
Loved this recipe so much – my recent gluten free banana breads were dry. This recipe is perfect so buttery and soft! I can not stop eating it, thanks for sharing the recipe. 🙂
You are so welcome, Teg. Thanks for those kind words, I tested this bread endlessly to make sure it tasted like any good banana bread out there 🙂
Absolutely beautiful banana bread. Thanks so much for this recipe! Amazing spread with vegan butter and crumbled walnuts.
Thanks for this recipe! Excited to delight my taste buddies. Do you think using 1/2 cup of a vegetable/canola oil blend instead of 1/2 cup of butter would drastically change the texture?
Hi Sam- not overly, but if you have refined coconut oil, I’d suggest using that over those other oils, as its the most similar to butter and stable at room temperature.
I followed the recipe to the tee. It can out so good! Kiddos and husband loved it. Thank you Arman!
You are so welcome! 🙂
Made this the other day cause I forgot to get groceries and needed a quick birthday cake. Everyone, including me, loved it! And I basically always have all the ingredients on hand. Will definitely make this one more often
Thanks, Isa!
I toasted it and oh my goodness, just when you think something can’t get any better!! Confession: I just finished making a second batch with added vegan dark choc chips for my vegan dinner feast later tonight!! The first one went pretty quickly
I love the addition of dark chocolate chips, Kerryn! I totally approve of a second batch and I’m so thankful you enjoyed this recipe!
I’m making this for a second time in a month. I’m the only vegan in the house but the rest of my family loved this banana bread as much as I did. It came out super moist and delicious. I’m asking a little bourbon this go ‘round. I think this this is a great recipe and can’t understand comments on calling it dry. All I can assume is they didn’t follow the recipe because it’s FAR from dry. 😋
Thank you, Diana! I appreciate your kind words (and please let me know how it goes with the Bourbon!).
I think those who find it dry didn’t use the correct flour and/or enough bananas- if anything this bread could be too moist 🙂
Yum!!!!! Easy, quick, delicious. I know it says to wait until cooled, but I simply could not wait! I cut off a chunk and plopped on a dollop of vegan butter. I’m assuming this can be toasted too right? Thanks so much:)
LOVE 🙂 Yes definitely toast it 🙂
Thank you for sharing this recipe!! The bread came out perfectly moist and delicious.. My husband can’t believe it’s vegan 💖
That’s what I like to hear, Shivani. When people can’t tell a banana bread is secretly vegan/gluten-free 🙂
Absolutely delicious. Moist, flavourful, not overly sweet, and super easy to make. I sprinkled hemp seeds on top and then baked it. The whole family loves it! I will absolutely make this one again.
Sprinkling hemps seeds on top is a great addition for some subtle crunch. I’m glad the whole family enjoyed it, Brittany!
This is one of the best banana breads I’ve ever made, vegan or not! It’s full of banana flavor, not overly sweet and perfectly most and delicious!
Thanks for the lovely review and rating Dina. I’m so glad you consider it as good as regular banana bread- that means so much. I tested this endlessly to make sure it delivered 🙂
This recipe is delicious! I followed the recipe to a tee. I did get concerned when my vegan butter (miyokos) became a bit pebbled but it didn’t matter. The final product was light, fluffy, and delicious. This will be my new go to recipe! Thank you!
I just made this last night and my family and I were shocked by the results. LOVED IT! Absolutely delicious and it’s indecipherably vegan & gluten-free.
Thank you so much for the feedback!
thoughts on using baking powder instead of baking soda
Haven’t tried!
This is the best banana bread I have ever made. Gluten free, dairy free and egg free, amazing texture and taste. I find baking without eggs a real challenge, so thank you for this recipe👏👏👏
That is what I like to hear 🙂
Is the cool time 45 minutes or 70? You list two different cook times
Hi Mo- i’m not sure where you’re seeing those bake times but it is 55-60 minutes. Hope that helps!
i just love this site, how can i make the Banana bread KETO ?
No idea, I’ve only tried it as written.
I made it sugar free by simply swapping out sugar for erythritol (swerve). I only used half a cup. The bananas make it sweet enough.
Thanks for sharing that Sarah- that’s super helpful for others who may be thinking of doing the same thing 🙂
Sorry forgot to rate it!
Aw thank you 🙂
Thank you for this recipe!!
The only changes I made were: 2T vegan butter + 2T applesauce,
1/2 c sugar, and added some chopped walnuts.
So so good and easy, mixed it in 1 bowl with a fork!!
Thank you, Lisa!
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!
Thank you for sharing your insight, Jordan- Appreciate it 🙂
Delicious! Loved it. I did cream the butter (grass-fed) and sugar (white) together with a hand-held mixer before adding the rest of the ingredients. I used an all-purpose gluten free blend flour and oatmilk and it came out amazing. It was moist on the inside and had the perfect crunchy-crust on the top. I will definitely be making this one again. Thank you!!
So delicious! 😋 I made this with my own oat flour. I simply ground 2 cups of gluten free rolled oats in my Ninja. It definitely needs the 70 minutes baking time. I enjoyed it with Country Crock vegan butter and an ice cold glass of almond milk. 🤤 So yummy!
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!
Thanks for all the feedback, Courtney x
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
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.
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.
Hi Victoria, did you change any ingredients?
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?
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.
I substituted the flour for coconut flour.
Okay, well this recipe doesn’t call for it and it cannot be used as a substitute for the flours listed. 🙂
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?
There’s no coconut flour in this recipe…
Instead of vegan butter can I use regular or Irish butter?
Absolutely 🙂
So delicious! 😋 I made this with my own oat flour. I simply ground 2 cups of gluten free rolled oats in my Ninja. It definitely needs the 70 minutes baking time. I enjoyed it with Country Crock vegan butter and an ice cold glass of almond milk. 🤤 So yummy!