Gluten Free Vegan Banana Bread
Indulge in the ultimate comfort of this Gluten-Free Vegan Banana Bread, a moist and flavorful treat that’s both allergy-friendly and full of wholesome ingredients. Made with ripe bananas, gluten-free all-purpose flour, and a clever flaxseed egg substitute, this recipe is entirely plant-based and perfect for those avoiding gluten. Warm cinnamon, vanilla, and coconut sugar add natural sweetness, while optional add-ins like chopped walnuts or dairy-free chocolate chips allow you to customize each bite. With just 15 minutes of prep time and a simple one-bowl mixing method, this banana bread is an easy and satisfying option for breakfasts, snacks, or dessert. Enjoy it fresh or toasted, and savor its perfectly soft, cake-like texture!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.75 cup Coconut sugar
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well to create a flax egg, then set aside for 5-10 minutes to thicken.
In a large mixing bowl, mash the ripe bananas until smooth. Add the flax egg, coconut sugar, almond milk, vanilla extract, and melted coconut oil. Mix until well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense.
If using walnuts or chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the banana bread as is or with your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 232.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 403 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
