One bowl gluten free vegan banana bread that is easy to make, soft, super moist, and delicious. Top 8 allergen free options.
Can gluten free and vegan banana bread be dreamy? Asking because for the past month I have been making this gluten free vegan banana bread about once a week and my family LOVES it! Even the ones who always told me, “I just don’t like banana bread” are grabbing slices for breakfast or snacks. It’s that good, y’all.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Everyone should have a go-to banana bread recipe. Since becoming allergic to wheat, I have been experimenting with making a perfect gluten free version. It needs to be moist and heavy and fill you up, but it can’t be dense or flat. The bread needs to have lift. The biggest challenge was to make this bread not be gummy like gluten free breads often are. Not to mention great flavor from the bananas and the options of other spices added in if you like spicy banana bread (hint: I love spicy banana bread).
Friends, this bread is just about as perfect as a gluten free banana bread can be. It is easy to make in just one bowl. The bread is soft and moist but has a great lift to the loaf to look impressive on the plate. Not to mention it is just delicious.
Gluten Free and Vegan Banana Bread Ingredients
The ingredients for this yummy banana bread start out with the bananas. You want about 4 or 5 of them and the more spotted they are the better they will be. I like to have mine turn super freckle-y before making it. The darker the banana the higher the level of fructose in the fruit which means you need less sugar to get a sweet bread.
The remaining ingredients are all pantry staples of things you (probably) have on hand, such as eggs (chicken egg or flax egg), brown sugar, vanilla, and what ever type of mix-ins you want (or happen to have in the pantry). But! This bread is amazing on its own so don’t feel like you need to add a mix-in to make this. Some ideas to make it extra special include:
- Chocolate chips
- Extra cinnamon
The recipe that I write down here calls for melted butter and 2 eggs. For the melted butter, you can easily swap out for melted earth balance to make a dairy free version and the results will be just as good.
To swap out the eggs, I would recommend that you add 2 flax eggs for the moisture and binding qualities and add an extra 1 teaspoon of baking powder for the leavening qualities.
I hope you love this bread as much as I do!
- 4-5 bananas, mashed
- 2 cups gluten free flour blend I like using Krustez in this mix
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum, omit if flour blend contains this already
- ¾ cup brown sugar, packed
- 1 cup butter, melted
- 2 eggs of choice see note!
- 2 teaspoon vanilla extract
- 1 tablespoon milk powder, omit if vegan
- ½ teaspoon cinnamon
- ¼ teaspoon all spice
- 3 dashes cloves
- 2 tablespoon raw sugar for sprinkling on top
- Adjust oven rack to the center of the oven and preheat to 350°F / 177°C. Grease an 8.5x4.5 loaf pan and set aside.
- In your bowl, mash your bananas. It helps to add the melted butter to make the mashing go quicker. When no large lumps of banana remains, add your eggs, vanilla, and brown sugar. Mix well.
- Now add your gluten free flour blend, baking powder, baking soda, milk powder (if using), salt, and spices. Using a spatula, stir until thuroughly combined and no lumps remain, about 1 minute. Transfer batter to prepared pan and sprinkle the remaining sugar on top before baking.
- Bake the banana bread for between 50 minutes to one hour, until a toothpick inserted in the center comes out clean. Let bread cool in pan on a wire rack for 10 minutes before removing from the loaf pan. After removing, let the bread rest for one hour before serving.