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Easy & Delicious Gluten-Free Vegan Banana Bread Recipe

Gluten-Free Vegan Banana Bread

Gluten-free vegan banana bread with melted chocolate chips.

Okay, let's get cooking! I'm so excited to share this recipe with you because it's not just any recipe, it's the one that finally made me realize that gluten-free and vegan baking CAN be delicious – seriously! You know, for years I was convinced that anything gluten-free and vegan was destined to be either dry, crumbly, or just plain…sad. But then, like a culinary lightbulb moment, this recipe for the most incredibly satisfying and *easy* Gluten-Free Vegan Banana Bread happened, I'm forever changed! I used to dread baking for friends with dietary restrictions, but now? Bring on the gluten-free crowd! This little loaf is the star of the show, and you're about to find out why.

Ingredients

  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ⅓ cup unsweetened applesauce
  • ⅓ cup maple syrup (or agave for a lower glycemic option)
  • 2 tablespoons melted coconut oil (or other neutral oil like avocado)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, if it doesn't, add another ½ teaspoon)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup vegan chocolate chips (or chopped nuts, if you prefer)

Instructions

  1. Preheat and Prep: Let's kick things off by preheating your oven to 350°F (175°C). This step is so important, you don't want your loaf to sit around waiting and risk a weird texture. Then, grease a standard loaf pan - about 8 x 4 inches. You can also use parchment paper for extra insurance against sticking. I've been there with loaves refusing to come out, no one wants that drama!
  2. Mash those Bananas: In a large mixing bowl, add your ripe, mashed bananas. The more freckled they are, the sweeter this bread will be, so don't be shy about using those seriously spotty bananas! Get those bananas mashed really well with a fork. You want them to be mostly smooth – a few chunks here and there are totally fine.
  3. Wet Ingredients, Assemble! To the bananas, add the unsweetened applesauce, maple syrup (or agave), melted coconut oil, and vanilla extract. Whisk it all together until it's nicely combined. It will look a little gloppy, and that's totally normal!
  4. Dry Ingredients, Get in There! In a separate smaller bowl, whisk together the gluten-free all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Make sure to whisk thoroughly; you don't want pockets of baking soda in your bread!
  5. Dry Meets Wet: Now, pour the dry ingredients into the wet ingredients. It's important to just mix until *just* combined. Overmixing can sometimes make gluten-free batters a little tough, so gently fold the dry into the wet until you have a nice, uniform batter. A few lumps are okay! Don't go crazy, just enough to bring everything together.
  6. Chip Ahoy (or Nutty Delight)! Finally, gently fold in the vegan chocolate chips (or nuts if that's your jam). Be sure to spread them evenly through the batter. I like to save a few extra to sprinkle on top before baking…just for that appealing touch that make it look extra cozy.
  7. Pan it Up and Bake! Pour the batter into the prepared loaf pan, smoothing off the top with a spatula. If you did sprinkle extra chips on top they should be placed evenly now. Place in the preheated oven and bake for 50- 60 minutes, or until a toothpick inserted into the center comes out clean. If your top is starting to getting dark fast, cover loosely with a aluminum foil for the rest of the cooking time. This is our little trick for a perfectly baked (and not burnt) loaf.
  8. Cool Down, Then Slice: Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I know it's tempting, but resist the urge to cut into it while it's hot. Let that beauty cool down completely. This is the hardest but most crucial part of all!

Tips & Tricks

  • Make it Your Own: Feel free to switch up the spices – maybe add some cardamom or allspice. Want it more decadent? Try adding a tablespoon of cocoa powder to the batter!
  • Nutty or Not: If you're not about chocolate, feel free to swap it with your favorite nuts – walnuts, pecans, or even chopped macadamia nuts would be awesome too.
  • Mini Loaves: Want to bake individual servings? Pour the batter into mini loaf pans and adjust the cooking time to about 25-30 minutes.
  • Prevent Soggy Bottoms If your bananas are REALLY wet – leave them in a fine mesh sieve for 10-15 minutes to get rid off some of the extra moisture. You don't want soggy bottoms!
  • Freezing: This bread freezes wonderfully! Once the loaf is completely cooled, wrap it tightly in plastic wrap and then aluminum foil and freeze. Makes for a great, ready to go breakfast on busy mornings.
  • Spice it Up: For less sweetness and more of a 'banana spice' flavor, add about ¼ teaspoon of ground ginger to the dry ingredients. It gives it a nice warmth!
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Recipe Card

Gluten-Free Vegan Banana Bread

Prep time: 15 minutes

Cook time: 50-60 minutes

Yields: 1 loaf

Ingredients:

  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ⅓ cup unsweetened applesauce
  • ⅓ cup maple syrup (or agave)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup vegan chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x4 inch loaf pan.
  2. Mash the bananas in a large mixing bowl.
  3. Add applesauce, maple syrup, coconut oil, and vanilla extract and whisk.
  4. In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Pour the dry ingredients into the wet, and mix until combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Product Recommendations

To really make this banana bread turn out amazing, having some good bakeware on hand is key. I've found this loaf pan from Amazon makes the entire process way easier. It distributes heat really nicely and has made my loaves just consistently stellar. Now, if you're after super smooth results that make folding so easy, having a good whisk set on Amazon is a game-changer. Not only are these great for batters, but also for things like combining your dry ingredients.

Let me know if you try this recipe – I just know you're going to love it! Whether you're gluten-free, vegan, or just love a good slice of homemade bread, this one is a winner. Happy Baking, friends!

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