Gluten-free vegan banana bread is the perfect way to turn ripe bananas into a soft, fluffy and delicious homemade treat. It has a naturally sweet banana flavour, a tender crumb and a golden crust that makes every slice irresistible. The best part is that you can enjoy this comforting bake without eggs, dairy or wheat flour. With a few simple ingredients and the right baking techniques, it is possible to make banana bread that tastes just as good as the traditional version. Whether you enjoy it for breakfast, as an afternoon snack or alongside a cup of tea, this recipe is easy to fit into your day. You can also customise it with chocolate chips, chopped nuts or a touch of cinnamon for extra flavour. If you are looking for a reliable gluten-free vegan banana bread recipe, this one is simple to prepare and perfect for sharing.
Gluten-Free Vegan Banana Bread Recipe
Prep time: 10 minutes
Bake time: 45 to 60 minutes
Total time: About 1 hour
Servings: 8 to 10 slices
Ingredients
- 3 large ripe bananas, mashed
- 2 cups gluten-free all-purpose flour blend
- ⅓ cup brown sugar or coconut sugar
- ¼ cup neutral vegetable oil
- ½ cup unsweetened plant-based milk
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup vegan chocolate chips or chopped walnuts, optional
Method
- Preheat the oven to 180°C. Grease a standard loaf tin or line it with baking paper.
- Mix the ground flaxseed and water in a small bowl. Leave for 5 minutes until slightly thickened.
- In a large bowl, mash the bananas until mostly smooth, leaving a few small lumps for texture.
- Add the brown sugar, oil, plant-based milk, flaxseed mixture and vanilla extract. Stir until well combined.
- In a separate bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon and salt.
- Add the dry ingredients to the banana mixture. Stir gently until just combined, then fold in the chocolate chips or walnuts if using. Avoid overmixing.
- Pour the batter into the prepared loaf tin and smooth the top. Add a few banana slices or chocolate chips on top if desired.
- Bake for 45 to 60 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Allow the banana bread to cool in the tin for 10 to 15 minutes before transferring it to a wire rack.
- Let it cool before slicing so the crumb has time to set.
Tips for Soft and Fluffy Banana Bread
- Use very ripe bananas: Bananas with brown spots provide more sweetness and a stronger flavour.
- Choose the right flour: Use a gluten-free baking blend designed for cakes or breads. A blend containing xanthan gum can help improve structure.
- Measure carefully: Too much flour can make the loaf dry and dense. For the best results, weigh your flour if possible.
- Do not overmix: Stir only until the ingredients are combined to help keep the texture tender.
- Check before removing from the oven: Baking times vary between ovens and loaf tins, so test the centre before taking the bread out.
- Cool before slicing: Gluten-free bakes can be delicate when hot. Cooling helps the loaf hold together and gives you neater slices.
Easy Variations
Chocolate chip banana bread: Fold ½ cup of vegan chocolate chips into the batter for a sweet, chocolatey twist.
Banana walnut bread: Add ½ cup of chopped walnuts for crunch and a nutty flavour.
Spiced banana bread: Add a pinch of nutmeg or extra cinnamon for a warmer flavour.
Lower-sugar option: Reduce the added sugar slightly if your bananas are very ripe. The loaf may be less sweet, but the banana flavour will still shine.
How to Store Banana Bread
Store the cooled banana bread in an airtight container at room temperature for up to two days, depending on the warmth and humidity of your kitchen. For longer storage, refrigerate it for up to five days. You can also freeze individual slices in a sealed freezer-safe container for up to three months. Thaw slices at room temperature or warm them briefly before serving.
Gluten-free vegan banana bread proves that you do not need eggs, dairy or wheat flour to make a delicious homemade bake. The ripe bananas provide natural sweetness and moisture, while the flaxseed mixture helps bind the ingredients together. Choosing a suitable gluten-free flour blend and measuring carefully will help you achieve a soft, fluffy texture. Remember to stir the batter gently and allow the loaf to cool before slicing for the best results. You can keep the recipe simple or add chocolate chips, walnuts or warming spices to suit your taste. Serve a slice for breakfast, enjoy it as an afternoon treat or share it with friends and family over a cup of tea. Once you try this easy recipe, it may become one of your favourite ways to use up ripe bananas.
