Vegan Gluten Free Banana Bread
This post may contain affiliate links. See my disclosure policy.
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.
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.
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).