fbpx Print
Square photo of some slices of gluten-free banana bread

Gluten-Free Banana Bread

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 1 hour
  • Total: 1 hour 10 mins
  • 10 1x
  • Gluten-Free
  • American
  • Vegan

Servings 10 1x

Scale Tap or hover over number to scale servings

Gluten-free banana bread, moist and absolutely delicious. It is vegan, perfectly sweet, and ready with only 10 ingredients. It makes the perfect snack!

Ingredients

  • 1 cup unsweetened plant milk (240 ml), I used soy milk
  • 2 tbsp apple cider vinegar
  • ⅓ cup vegan butter (75 g), softened, you can also use coconut oil
  • ¾ cup white granulated sugar (150 g)
  • 1 tsp vanilla extract
  • 3 medium ripe bananas (1 and ⅓ cups or 300 g mashed)
  • 2 cups gluten-free flour blend (300 g), you can use it homemade or store-bought
  • 2 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
  3. In a large bowl, add the vegan butter, sugar, and vanilla extract and mix until creamy. You can use a hand mixer, stand mixer, or just a wooden spoon.
  4. Add the mashed bananas, and the plant milk and vinegar mixture, and mix again.
  5. Combine the dry ingredients in a medium mixing bowl (flour, baking powder, cinnamon, and salt).
  6. Mix the dry ingredients with the wet mixture, and stir until well combined.
  7. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
  8. Add the batter to the pan and bake for 50 to 60 minutes (my banana bread was ready in 60 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned but the middle isn’t done yet.
  9. Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy it warm if you want, though.
  10. Serve your vegan gluten-free banana bread with your favorite vegan drinks, such as banana milk or fruit infused water.
  11. Keep your gluten-free banana bread in an airtight container at room temperature or in the fridge for up to 1 week.

Notes

  • Using very ripe bananas is the key to get this delicious and sweet gluten-free banana bread.
  • Vegan butter can be replaced with coconut oil or any other neutral oil.
  • You can use any kind of gluten-free flour in a 1:1 ratio.
  • Feel free to use any type of sugar you want for your vegan gluten-free banana bread.
  • You can customize this gluten-free banana bread recipe with your favorite ingredients: chopped walnuts, chopped pecans, vegan chocolate chips, raisins… Go ahead and get creative!
  • If you’re not gluten-free, try our vegan banana bread recipe!

Nutrition

  • Serving Size: 1/10 of the recipe
  • Calories: 251
  • Sugar: 20.4 g
  • Sodium: 129 mg
  • Fat: 5.5 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 50.1 g
  • Fiber: 4.4 g
  • Protein: 3.6 g