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Gluten Free Vegan Banana Bread

One bowl gluten free vegan banana bread that is easy to make, soft, super moist, and delicious. Top 8 allergen free options.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Bread
Keyword: allergy friendly, breakfast, coconut free, dairy free, dinner, easy, egg free, gluten free, nightshade free, nut free, sesame free, soy free, vegan, wheat free
Servings: 1 loaf


  • 4-5 bananas, mashed
  • 2 cups gluten free flour blend I like using Krustez in this mix
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum, omit if flour blend contains this already
  • 3/4 cup brown sugar, packed
  • 1 cup butter, melted
  • 2 eggs of choice see note!
  • 2 tsp vanilla extract
  • 1 tbsp milk powder, omit if vegan
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 3 dashes cloves
  • 2 tbsp 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.


Eggs: Either use 2 chicken eggs or 2 flax seed eggs. Both bake up wonderfully! 
To store: Banana bread is best eaten the day of, but keeps in the fridge wrapped in plastic wrap for up to a week. You can freeze the bread after baking and it will keep for up to 3 months. Simply warm up your slices in a 300-degree oven for about 10 minutes when eating from frozen.
When left on the counter the bread will keep for 2 days at room temperature.
Adapted from America's Test Kitchen Banana Bread