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Vegan Gluten-Free Banana Bread
This vegan gluten-free banana bread is soft, moist, and loaded with flavor. Perfect for afternoon tea or breakfast on the go. Ripe bananas, cinnamon, and nutmeg come together for a rich and wholesome treat.
Why You’ll Love This Vegan Gluten-Free Banana Bread
Who doesn’t love banana bread? This soft and moist vegan and gluten-free banana loaf bakes up easily and quickly without any funky ingredients. It’s definitely vegan and gluten-free baking at its finest.
Helpful Equipment To Make Gluten-Free Banana Bread
- 2 cups (272g) Gluten Free All-Purpose Flour
- 1/2 cup (100g) White Granulated Sugar
- 1/2 cup (100g) Light Brown Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
- 1 and 1/3 cup (300g) Mashed Banana
- 1/2 cup (120ml) Soy Milk (or Almond Milk)
- 1/4 cup (55g) Coconut Oil (liquid oil is best, if you have solid coconut oil you will need to liquify it)
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1 cup (100g) Chopped Walnuts (plus more to sprinkle on top)
How To Make Gluten-Free Banana Bread
Preheat the oven to 350°F (180°C).
Generously spray a 9 x 5 loaf pan with non-stick cooking spray or coat it with a layer of coconut oil. Alternatively, you can also line the bottom with parchment paper so the loaf doesn’t stick. Once you’ve done prepping the loaf pan you can set it aside.
Add all the dry ingredients to a mixing bowl; gluten-free all-purpose flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg, and mix well to combine.
For the flax egg, you’ll need to combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Mix well and let the mixture sit for a few minutes until it thickens up.
Place the mashed bananas, soy milk, and coconut oil in a blender or food processor and blend until the mixture is smooth and no chunks of banana remain.
Now it’s time to combine the wet and dry mixture so pour the blended banana mixture over the dry ingredients in the mixing bowl. Next add the flax egg, vinegar, and vanilla and mix it all to combine the ingredients well and the batter becomes nice and thick.
Lastly, throw in the chopped walnuts and mix well to incorporate them into the batter.
Pour the banana batter into your prepared loaf pan and sprinkle more chopped walnuts on top.
Bake for about one hour or until browned on top and cooked through. If a toothpick inserted in the middle of the loaf comes out clean the loaf is ready. Do not overbake or you’ll get a dry loaf. I suggest testing for doneness around the 45-minute mark as everyone’s oven is different.
Let the loaf cool for around 10 – 15 minutes before transferring it to a wire cooling rack to cool completely. Slice and enjoy!
All About Vegan & Gluten-Free Banana Bread
If you are new to gluten-free, vegan baking there are a few basic things to take note of.
Gluten-free flour is not easily substituted for all-purpose flour unless you use flour that specifically says 1-1. Bob’s Red Mill is a good example of this.
Not all gluten-free flours can be substituted for each other. They all absorb different amounts of moisture.
If you are baking without eggs you can most often substitute a flax egg or even some applesauce or tofu instead of the egg. Note this won’t work in all recipes so do some research before you make substitutions.
- Instead of a loaf, you can bake these into full-sized muffins or mini muffins. Note the bake time will be different so make sure to keep a close eye on them once they are in the oven.
- Add a cup of semi-sweet chocolate chips to the banana bread batter. You can also sprinkle some on top before placing the loaf in the oven. Note dark chocolate chips will also work as will cocoa nibs.
- To create more texture add a cup of raisins or shredded coconut.
Tips and Tricks/Notes
If you have a kitchen scale I suggest you weigh your flour for better accuracy. This should work for gluten-free flour blends that are meant for baking.
You can also use the kitchen scale to weigh the banana. If you can get a weight on the bananas you can add them directly to the blender without having to mash them. Without the scale, you’ll need to mash and measure the banana in a glass measuring cup before adding to the blender or food processor. Make sure the bananas are very ripe. The blacker the banana the better.
If you would like to add the walnuts go ahead, if not they are optional. You can substitute a different nut like chopped pecans if you prefer. You can also toast the nuts before adding them for a richer flavor.
Opt for unsweetened almond milk or any plant milk you use as there is no need to add more sugar to the banana bread recipe.
How To Store
You can keep this healthy vegan banana loaf in an airtight container on the kitchen counter for 3-4 days. The loaf also freezes really well for up to 3 months. If you are freezing it you can cut it into slices so you can easily grab a piece at a time.
Why did my gluten-free banana bread not rise?
If your vegan gluten-free banana bread did not rise it could be because your baking soda or baking powder have become inactive. It is worth testing them once in a while to make sure they will work.
To test baking soda pour a few tablespoons of white vinegar into a bowl and then mix in one teaspoon of baking soda. If there is no reaction your baking soda is not active. To test baking powder place ½ teaspoon in a small ball and pour around ¼ cup of boiling water over it. If nothing happens your baking powder is inactive.
How do you make tasty gluten-free banana bread?
In order to get a really tasty eggless gluten-free banana bread make sure your bananas are really ripe. The blacker the peel the better.
What goes great with banana bread?
Looking for something to go with your vegan and gluten-free loaf, you can serve it warm with a slather of salted butter or cover it in strawberry jam and almond butter.
Everyone needs a basic banana bread recipe in their recipe arsenal so if you are passionate about gluten-free baking this recipe has your name on it. Soft, moist, and chock full of flavor.Print
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