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.
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 🙂