Vegan Gluten-Free Banana Bread Recipe
Moist, perfectly spiced banana bread with a tender crumb that happens to be vegan and gluten-free, making it a wholesome treat everyone can enjoy.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">3 medium very ripe bananas (about 300g peeled weight)</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">60ml plant-based milk (oat, almond or soy)</li><li class="ingredients-single-item">80g coconut sugar (or brown sugar)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp ground flaxseed mixed with 3 tbsp water</li><li class="ingredients-single-item">200g gluten-free flour blend</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">75g chopped walnuts (optional, plus extra for topping)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line your loaf tin with parchment paper, leaving some overhang for easy removal. In a small bowl, combine the ground flaxseed with water and set aside for 5 minutes to create your flax egg, which will act as a binder in place of regular eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mash the bananas thoroughly with a fork until smooth with minimal lumps. The riper your bananas, the sweeter and more flavorful your bread will be – those spotty, almost black bananas are perfect for this recipe!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the vegetable oil, plant milk, coconut sugar, vanilla extract, and the thickened flax mixture to the mashed bananas. Whisk until well combined into a smooth, wet mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This pre-mixing ensures the leavening agents and spices are evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix (this can make your bread dense). Stir just until no dry flour pockets remain – the batter will be thick but pourable. Gently fold in the chopped walnuts if using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared loaf tin and smooth the surface with a spatula. If desired, sprinkle extra chopped walnuts on top for a beautiful presentation and added texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs. Don't open the oven during the first 45 minutes of baking, as the temperature drop can cause your bread to sink in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once baked, allow the banana bread to cool in the tin for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely. Gluten-free baked goods continue to set as they cool, so resist the temptation to slice too early!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooled, slice with a serrated knife and enjoy. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices, wrapped tightly, for up to 3 months – simply thaw at room temperature or lightly toast from frozen.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why are my gluten-free baked goods often dense and crumbly?
Gluten-free bakes can become dense when overmixed or if insufficient moisture is provided. Using xanthan gum (often included in GF flour blends), adding adequate liquid, incorporating binding agents like flaxseed, and allowing proper cooling time all help create a better texture.
Can I substitute the coconut sugar in banana bread for a different sweetener?
Yes, coconut sugar can be replaced with brown sugar, cane sugar, or maple syrup in equal amounts. For liquid sweeteners like maple syrup or honey (non-vegan), you may need to reduce other liquid ingredients slightly to maintain the proper batter consistency.
How do I know when my bananas are ripe enough for baking?
The best bananas for baking are very spotted or even predominantly black on the outside. They should feel soft when gently squeezed and smell sweet. These overripe bananas offer maximum natural sweetness and are easier to mash, resulting in moister, more flavourful bread.
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