Vegan Gluten Free Banana Bread
My vegan gluten free banana bread recipe is moist and fluffy in the middle with a gorgeous tender crumb. It's easy to make and tastes like any good banana bread out there!
Servings 12 servings
Calories 150kcal
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 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, and gluten free flour and mix until combined.
- Pour the mixture into the lined loaf pan and bake for 45 minutes or until a skewer comes out the center clean.
- Allow banana bread to cool in the pan completely, before slicing up.
Notes
TO STORE: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. 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.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Sodium: 151mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg | NET CARBS: 24g